Green Chili Sauce

Green Chili Sauce on Enchiladas

This is a traditional New Mexico sauce made with green chilies. It is used on a variety of dishes including hamburgers, enchiladas, eggs, pork, steak and fish. Recently I have used it on Cheezie Chicken Enchiladas and Jucy Lucys. The sauce gains a little heat over time, so make it in advance for a little extra kick.

Ingredients:

• 4 Hatch or Big Jim Chili Peppers
• 2 Poblano Chili Peppers
• 3 Tomatillos
• 2 tablespoons Olive Oil
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 2 teaspoons Cayenne Pepper

Directions:

Blistered Chilies

Blister the chilies. This can be done several ways.

• Oven: Place chilies in hot oven 400 degrees for 6-8 minutes until skin blisters away from the flesh.
• Range top: Cover burner with wire mesh. Place chilies on mesh once burner is heated. Remove when skin is blistered.
• Grill: Place chilies 5-6 inches over heat. Remove when skin blisters.

Once blistered the chilies can either be peeled or frozen for later use. Freezing the chilies makes removing the skin a little easier.

Green Chili Sauce on Enchiladas

Once the chilies have been blistered and the skin removed, dice them and the tomatillos. Add olive oil to a saute pan over medium/medium high heat. Once the oil is hot, add the chilies, tomatillos, salt, pepper and cayenne. Stir and chop with a flat headed spoon over for 5-6 minutes. Remove from heat and serve. The sauce can be kept in the refrigerator for up to a week in a sealed container.

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