But coming to New Mexico leads you to the hatch green chile and the wonders of green chile sauces and salsas.
This one is my own creation, and can be adjusted to the heat you desire.
It is a perfect accompaniment to all sorts of things, such as enchiladas, tacos, tostados for starters. But it is lovely as a drizzled on condiment to Mexican rice, or dribbled over some grilled chicken or shrimp. Think of it as a ketchup for grown-ups.
Ready to jump into a new taste sensation?
- 3 green chiles, charred on the outside, seeded, stemmed and cut up into chunks
- 2 TBSP grated onion
- 1 lg clove of garlic, sliced
- 1/2 tsp cumin
- 1/2 tsp salt
- 3/4 tsp pepper
- 1/3 c cilantro
- 1/4 c chicken stock
- Either char your chiles on a gas range or slather with some oil and put under the broiler, turning as needed to get them blackened nicely. Place in a plastic bag immediately and seal, leaving until cooled. Remove and cut off top and peel off the skin (no need to get it all). Then cut open and remove the seeds. Cut into chunks and place in a blender. *
- Add the rest of the ingredients to the blender, adding about 1/2 of the stock at first and then whirring it up. Add more stock to get the consistency you wish.
* There are many chiles to choose from. The chiles I used were about 6 inches or better long. If you use shorter one’s use a couple more. You can use Anaheim, Ancho, Hatch, Jalapeño, etc. Most stores have their chiles with instructions that tell you how hot they are. I would say that you need about 3/4 of a cup of chopped chiles to offset the rest of the ingredients listed. This is not rocket science. A bit more or less won’t hurt.
Serves: about 3/4 c
NOTE: most people also put tomatillos in their green chile salsa. That’s fine too. But I find this is excellent and quick to make.