How to Make Old Fashioned Green Hot Pepper Sauce

Some parts of the United States call green hot peppers green chilies. The base of a spicy sauce comes from these peppers. You can use the sauce to cover or fill enchiladas, as a topping for tacos or eggs or as a dip for tortilla chips. Serve this hot pepper sauce hot or chilled.

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

Instructions

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.

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.

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.

4. Heat the saucepan over medium heat.

5. Add the 2 tablespoons oil, onion and garlic.

6. Cook the onions and garlic for 3 to 4 minutes or until translucent.

7. Add the remaining ingredients, except the cilantro, to the saucepan and bring to a boil.

8. Reduce the boiling mixture temperature to a simmer (medium low or low) and slowly cook for 30 to 40 minutes.

9. Transfer the sauce to a blender or food processor and pulse several times until smooth.

10. Serve immediately topped with the chopped cilantro or transfer to a resealable container in the refrigerator and serve chilled.

References

• Classic New Mexico Green Chili Sauce
• Practically Edible: Green Chili Sauce
• Gourmet Sleuth: How to Roast Fresh Chilies