I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico. Green chile is the one of the state’s top food crops and is used more commonly than the red form down there. If you like it thicker, make a roux by sauteing 1 tablespoon flour in 1 tablespoon vegetable oil, taking care not to let it burn. Slowly stir the roux into the sauce and cook to the desired thickness. Coriander and Mexican oregano may be added to taste.
- In a pan, saute the onion and garlic in 2 tablespoons of oil until soft. Add the chile, cumin, and water and simmer for 1/2 hour. The sauce may be pureed in a blender to the desired consistency.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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