Wednesday, May 2, 2012
Ultimate Green Chile Sauce
From the Blog archive: Brunch: Hash Browns, Scrambled Tofu, and Green Chile Sauce
ULTIMATE GREEN CHILE SAUCE
Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This meatless version begins with a virgin coconut oil roux and uses fresh roasted green chiles. I am asked for this recipe constantly whenever I serve it at my farmers’ market booth. This recipe makes 8 cups of sauce, but can easily be halved to make 4 cups of sauce. I like to make the full batch and smother it on everything for days afterwards. Its’ that good!
In medium saucepan make the roux over medium low heat by sautéing the following ingredients:
½ cup Extra Virgin Coconut oil
1 carrot peeled and diced small
¼ cup minced yellow onions
When onions turn glossy, Add:
½ c. flour
Whisk together Roux until it thickens then gradually add 2 cups at time, allowing sauce to thicken slightly in between each addition:
6 cups Vegetable Stock
After all stock is added to sauce, stir in:
2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16oz frozen ‘Hatch’ chopped green chile defrosted
2t dried oregano
1t sea salt
Let sauce assimiliate on a simmer for 10 minutes. Then take off heat. Sauce is ready use.
It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in. Enjoy!
Tomatillo Basil Cream Sauce
From the Blog archive: The Joy of Cooking en Mexico
Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.
Tomatillo Basil Cream Sauce
This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.
15 tomatillos, husked and cleaned
2 cloves garlic
1 small spring onion with onion greens
1/4c each fresh basil and fresh cilantro
2t sea salt
2T sour cream
Avocado Cream
From the Blog archive: Eat Yo Greens! Happy Springtime Cooking with Dark Leafy Vegetables
AVOCADO CREAM
Creme de Avocado is a luscious and smooth dipping sauce for taquitos or chips. It is incredibly simple to make and a great way to stretch out an Avocado to serve more people.
Fresh juice from ½ a lemon
2-4 T water
1 Avocado
½ sea salt
Puree in food processor or blender till smooth. Add enough water so it has a good dipping consistency, 1 Tablespoon at a time.
Roasted Poblano Tomatillo Salsa
From the Blog archive: Banana Leaf Wrapped Tamales
ROASTED POBLANO TOMATILLO SALSA
The Poblano chile is the chile of choice on the coast of Nayarit, Mexico. When roasted, a deep and rich flavor is unleashed that can be used in a variety of ways. This salsa combines the earthy flavor of roasted poblano with the fresh citrus zing of tomatillos. The spring onion, called 'cebollina' in mexico, is a very small onion, but bigger than the green onions we see in the U.S. They can be found at Farmer's Markets or substituted with 2 green onions. The onion and garlic can be dry sauteed on a skillet first, but this step is optional. Recipe credit goes to Chef Ricardo Barrios of Sayulita, Mexico. He taught me this recipe and my gratitude shines his way for learning this salsa.
1 roasted poblano, seeded, and skinned*
8 medium sized tomatillos
1 clove garlic
1 spring onion with greens
juice of 2 limes
1/2 cup fresh cilantro
dash of cumin
dash of sea salt
Begin by husking and cleaning tomatillos. Boil them for 4-5 minutes, just until their color changes slightly. Be careful not to overcook them. In the meantime, place all other ingredients in a blender. Place tomatillos and all other ingredients in blender and blend till incorporated. Delicious over everything and anything!
*See my blog Preparation and Roasting of Peppers for how to instructions
Guajillo Tomatillo Salsa
From the Blog archive: Eat Yo Greens! Happy Springtime Cooking with Dark Leafy Vegetables
GUAJILLO TOMATILLO SALSA
Years ago while staying with a mexican family in the state of Guanajuato I learned many of my salsa making techniques. When the women of the family and I weren't doing laundry by hand in the household courtyard or tending to the children, we were busy cooking in the kitchen. The following salsa was learned at this time and it is a great "taqueria" style salsa that works well with tacos, quesadillas, or even chilequiles. Guajillo chiles have a bolder flavor than the red chiles we are familiar with in the Southwest region. They are slightly smaller and often an ingredient in mole sauces.
Boil 3lbs Tomatillos, husked, for 5 minutes or just until their color changes slightly. Don't overcook. Take them out of water and place into blender.
Meanwhile, place the following ingredients in dry iron skillet over medium high heat:
2 cloves garlic
1/4 cup sliced yellow onion or spring onion
4 arbol chiles
3 guajillo chiles with seeds and stems removed
Stir frequently until all ingredients are lightly toasted, about 4-6 minutes. Put chile mixture in blender along with prepared tomatillos. Blend on high for 2-3 minutes until mixture resembles a smooth, taco stand salsa.
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