Food recipes
Simple New Mexican Green Chile Sauce, High Altitude
Simple New Mexican Green Chile Sauce, High Altitude Ingredients: peppers, sweet, green, raw water, bottled, generic soup, chicken broth or bouillon, dry wheat flour, white, all-purpose, unenriched butter, without salt...
Simple New Mexican Green Chile Sauce, High Altitude
Ingredients:
peppers, sweet, green, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan.
If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes.
You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat.
Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly.
Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups.
Canned chiles may be used in a pinch; use canning liquid to replace some of the water.
Ingredients:
peppers, sweet, green, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan.
If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes.
You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat.
Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly.
Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups.
Canned chiles may be used in a pinch; use canning liquid to replace some of the water.