ReceptnaptárGreen Chili Sauce
This green chilli sauce is a basic of Mexican and New Mexican cooking, and it turns everyday dishes into something special in no time. It takes just a few minutes, and the flour gives it a soft, spoonable thickness. It is good on enchiladas, burritos, roast meat and eggs alike, and it also freezes well, so it is worth making extra.
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Ingredients
Method
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- Sauté the garlic (and the onion, if using) in the oil in a heavy pot.
- Stir in the flour with a wooden spoon, then add the water and the chilies.
- Season with salt, bring to a boil, and simmer for 5 minutes, stirring often.
Source: Project Gutenberg – Green Chile Sauce – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Toast the flour in the oil for 1 minute before adding the liquid, so that the raw taste disappears and it does not go lumpy.
- Pour in the water a little at a time, stirring constantly until the sauce is smooth.
- The sauce thickens as it cools. If it gets too thick, loosen it with a little water or stock, and only then do the final salting.
Frequently asked questions
How long does it keep, and can I freeze it?
It keeps for 5 days in the fridge and for 3 months in the freezer. Dividing it into portions in an ice cube tray is handy too.
How hot is the sauce?
That depends on the chilli. With a mild green chilli or poblano even children will eat it, but with serrano it will be hot.
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