Things You'll Need:
- 2 4 oz. cans of green chilies or 1 lb fresh hot green chili peppers
- 2 tbsp oil
- Baking sheet
- Zip top gallon sized bag
- Knife
- Saucepan
- 2 tablespoons oil
- ½ cup diced onion
- 1 clove garlic, minced
- Spatula
- 1 cup chicken or vegetable broth
- ½ teaspoon ground cumin
- 1 Roma tomato, peeled, seeded and diced (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
- Blender or food processor
- 3 cup capacity resealable container
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Step 1
Skip the next three steps if using canned chilies. Rub 1 tablespoon oil over fresh peppers and place on a baking sheet in the oven at 450 degrees. Roast for 4 to 5 minutes.
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Step 2
Immediately transfer the roasted chilies to a zip top bag and seal. Let rest for 30 minutes to allow the steam to break off the skins from the peppers.
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Step 3
Remove the chilies from the bag, rub off the remaining skins and chop the peppers. Set aside 1 cup for use in the recipe for green hot pepper sauce.
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Step 4
Heat the saucepan over medium heat.
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Step 5
Add the 2 tablespoons oil, onion and garlic.
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Step 6
Cook the onions and garlic for 3 to 4 minutes or until translucent.
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Step 7
Add the remaining ingredients, except the cilantro, to the saucepan and bring to a boil.
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Step 8
Reduce the boiling mixture temperature to a simmer (medium low or low) and slowly cook for 30 to 40 minutes.
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Step 9
Transfer the sauce to a blender or food processor and pulse several times until smooth.
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Step 10
Serve immediately topped with the chopped cilantro or transfer to a resealable container in the refrigerator and serve chilled.
