Guest guest Posted October 23, 2003 Report Share Posted October 23, 2003 New Mexico's Fresh Green Chile Sauce 10 to 12 fresh green chiles, or 3 to 4 green bell peppers plus 1 jalepeño pepper 1/4 c. minced onion or green onions 2 cloves garlic, minced 3 medium tomatoes, seeded and chopped 1/2 tsp. salt black pepper, to taste 4 sprigs fresh cilantro Roast the chiles over a gas flame or under a broiler until the skin is blistered and blackened. Place chiles in a paper bag, closed, for about 10 minutes to loosen the skins. Rub the skins off the chiles and remove the stems. Discard seeds and veins if you want mild sauce. Coarsely chop chiles and mix with onions, garlic, tomatoes, salt, pepper and cilantro. Makes 3 to 4 cs. Quote Link to comment Share on other sites More sharing options...
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