This recipe can easily be turned into a Green chile Tomatillo sauce. Just reduce the amount of green chile to 1 cup and add 2 cups of chopped tomatillos. I usually use tomatillos when the chile I have is really hot and the guests I’m serving can’t handle the heat. The tomatillos do change the flavor of the sauce “some”, but I love it just as much as a straight green chile sauce!
New Mexico Green Chile
By September 29, 2012Published:
Kitchen Notes This recipe can easily be turned into a Green chile Tomatillo sauce. Just reduce the amount of green chile to 1 cup …
- 1 tsp. cumin seeds toasted (or 1/2 tsp. toasted ground cumin)
- 1 tsp coriander seed toasted (or 1/2 tsp. toasted ground coriander)
- 2 Tbsp. canola oil
- 1 medium onion finely chopped
- 4 large cloves garlic minced
- 2 Tbsp. flour
- 2 cups water
- 2 cups green chile roasted, peeled, deseeded, and chopped
- 1 tsp dried oregano
- ½ tsp. salt or to taste
- To toast the cumin and coriander seeds, heat a heavy skillet over medium heat. Add the coriander. Shake frequently until the seeds become aromatic, about 2 to 3 minutes. Add the cumin and toast, shaking the pan frequently for about 2 minutes or until the seeds are toasty brown. Transfer to a mortar or spice grinder and grind to a powder.
In a heavy saucepan, heat the oil over medium-low heat. Add the onion and the garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
Add the flour and stir to incorporate the flour into the oil and to coat the onion.
Slowly stir in 1 cup of water to blend the water with the flour and to prevent lumping. Add the rest of the water, the chile, 1 tsp. of the cumin/coriander spice mixture, oregano, and 1/2 tsp. salt.
Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes.
Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!