Salsa de chile verde (green chile sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Mild New Mexico green chiles, peeled -or- | |
| 1 | can | (4 oz) green chiles |
| 1 | large | Tomato, peeled, seeded, chopped -or- |
| 5 | Tomatillos, chopped | |
| Chopped cilantro, if desired | ||
| ¼ | cup | White onion, chopped |
| 1 | Clove garlic, crushed | |
| 1 | Or more serrano or jalepeno peppers, seeded and chopped | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | pinch | Sugar |
| 3 | tablespoons | Salad oil |
Directions
Simmer the fresh green chiles in boiling water for five minutes; remove stem and seeds. Place in blender with tomato, onion, garlic, parsley (or cilantro), salt and pepper to taste, and sugar. Blend for 2 or 3 seconds.
Heat oil in a skillet and cook the mixture, stirring constantly, for 2 or 3 minutes. Makes about 1-½ cups. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997