Lynn’s Green Chile Sauce Recipe
LynnNM
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Comments (27)Here is the recipe for the Guaje patties: Guaje Fritters in Tomato Sauce -Tortitas de Guajes en Salsa de Jitomate The Sauce: 1 small slice white onion, roughly chopped 1 garlic clove, roughly chopped 1/4 teaspoon cumin seeds 1/4 cup (63ml) water 10 oz (285g) tomatoes, roughly chopped 1 Tablespoon vegetable oil 2-3 cups (500-750ml) water or chicken broth salt to taste The Fritters: 1 cup raw green guaje beans 1/4 medium small onion, finely chopped 2 1/2 oz (75g) queso anejo or Romano, finely grated 3 eggs, well beaten salt to taste vegetable oil for frying Blend together the onion, garlic and cumin with the water until smooth. Add the tomatoes a few at a time and blend until smooth. Heat the oil in a heavy pan, add the sauce and fry until reduced and seasoned - about 8 min. Add the water or chicken broth and salt and cook for 5 more minutes. Keep warm while you prepare the fritters. Put the guajes into a bowl, stir in the onion, cheese and eggs - salt only if necessary, depending on the strength of the cheese. Heat the oil in a skillet - it should be about 1/2 " deep - and fry large spoonfuls of the mixture over high heat until golden brown on both sides. Drain well. Add the fritters to the warm sauce and cook over low heat, turning them over once, until the guajes are cooked inside - about 30 min. For the Hoja santa, I tried a recipe for Tamales wrapped in Hoja santa leaves but found that their taste is too overpowering but I really enjoyed fish cooked in the leaves. Also Hoja santa is wonderful when added to a Mole Verde sauce. But I think my favourite use for them is in: Sopa de Ajo (Garlic Soup) Garlic Soup with Hoja Santa 2 Tsp oil 90g garlic (about 30 cloves) 1/4 cup water 3/4 cup breadcrumbs 6 cups chicken stock 3 bay leaves celery leaves, chopped 1 large Hoja Santa leaf cut into strips 2 eggs Masa for thickening Warm chicken stock, add bay leaves and celery leaves. Fry garlic cloves until golden, about 8 min. Transfer garlic to a blender, reserving the oil. Puree with the water and set aside. Brown the breadcrumbs in the oil. Add breadcrumbs and pureed garlic to the stock. Fry Hoja Santa for 30 seconds and add to the rest. Simmer for 30 min. Beat the eggs and pour in the stock, stirring constantly. Add diluted masa for thickening if needed. Rose-Marie...See MoreRECIPE: Anaheim pepper recipes..green chile recipes?
Comments (4)They are great roasted and used for Chili Rellenos. Home Cookin Chapter: Recipes From Thibeault's Table =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monteray jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chiles chicken broth . Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not overbeat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chiles, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chile rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. ============================================================ I made Pork Chili Verde recently and served it over homemade flour tortillas filled with cheese and onions. Home Cookin Chapter: Recipes From Thibeault's Table ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.....See MoreIs this tomatillo sauce recipe safe?
Comments (9)"my understanding is that green chilies (I think they mean green peppers such as Anaheim or Poblano??) are usually peeled and it says nothing about peeling them here (same at NCHFP). " "Green chilies" can be any one of a a hundred of hot pepper varieties - Hatch, Poblano, Aneheim, Jalapeno, Serrano, Chilaca, Habanero, etc. - it's your choice. The amount of heat in the finished sauce all depends on the type and amount of peppers you use. You can always reduce the amount and even leave out the dried peppers if you wish The NCHFP recipe I linked clearly tells you about the different methods for peeling. Peeling is recommended depending on the variety of pepper used - some have thick skins, some thin. But peeling them is optional, not mandatory. No the fresh preserving recipe is not the same as the Salsa Verde recipe in the BBB. Do you not have a BBB? You really need to have one if canning things. If you want the tomatillos roasted then why not use the Roasted Tomatillo recipe there. https://www.freshpreserving.com/roastd-salsa-verde---ball-recipes-br3573.html Dave...See MoreSharon/Chase's chile sauce
Comments (5)Sharon, we'll turn FOAS into a food preservation addict yet. You start canning, it's something you just can't stop doing... It's too bad you're both so far away, I could sure provide the tomatoes this year. It's been a great garden year... chickadee, I always plant too many tomatoes. I have my favorite heirlooms and I save seeds yearly from my tomatoes for those. This year I planted 24 Rutgers, 3 Sungold, 2 green Vernissage, 2 black Vernissage, 12 Great White, 6 Garden Peach, 6 Mortgage Lifter, 6 Pineapple, 6 Golden Jubilee, 6 Solar Flare. So that's 73 and I'm sure I forgot something. It's too many, that's what it is. Next year it's a flat of Rutgers for canning, and that dozen Great White because Elery and Mother both love them. I'll keep 3 of the other heirlooms, I won't grow Solar Flare because it just didn't do well here, and the Vernissage is pretty but doesn't taste like anything, so that'll go too. Hopefully I'll get my tomato patch down to around 50 or less..... I have made chutney, but I tend to like the other fruit chutneys, like peach, best. I haven't made tomato chutney. I did just make a nice batch of white tomato and orange marmalade with ginger, allspice, cinnamon and star anise, it turned out very nicely and I have 7 quarts of Readinglady/Carol's tomato basil sauce processing right now. Annie...See MoreLynnNM
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