Green Chile Sauce

Name: Green Chile Sauce
Yield: makes 4 cups
Ingredients: 2 tablespoons vegetable oil; 2 yellow onions, cut into 1/2-inch dice; 4 cups (about 2 1/3 pounds) frozen roasted New Mexican green chile (such as Bueno Foods), page 154, thawed; 10 to 12 cloves garlic, roasted and pureed (page 158); 1 tablespoon dried Mexican oregano, toasted (page 161); 2 1/4 cups water; 3 teaspoons kosher salt; 1 1/2 tablespoons sugar; 1 tablespoon fresh lime juice; 1 tablespoon chopped fresh cilantro leaves; 2 tablespoons peanut oil or lard

January 26, 2012

“Red or green?” means what color chile sauce do you prefer? It’s the usual question posed to anyone ordering a main course in traditional New Mexican restaurants. This is my version of the favorite cooked green chile sauce served with just about everything in New Mexico and other parts of the Southwest. It pairs well with all kinds of dishes, from eggs to roast beef. Make it hot or hotter by the type of chile you use—up to you. I prefer the fall chiles, roasted when they are turning red from green and a little sweeter.

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