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Epicurious

Basic Green Chile

By Leona Tiede

4.0

(6)

Ingredients

1 1/2 pounds roasted and peeled green chilies (anaheim, poblano, etc.)
salt to taste
1 clove garlic
1/2 quart water or enough to barely cover chopped peppers

Preparation

  1. Roast peppers in a 450°F oven for 20-25 minutes until the skin blisters. Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes. Remove the skins and seeds from the peppers and discard. Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers. Bring to a boil and season with salt. Turn down to a simmer and allow to cook for several hours. The peppers should break down so that you are left with a chunky puree that is not too watery. You may puree the peppers for a smoother consistency if you like. Allow to cool. This will freeze well for several months.

TagsSauceMexicanLatin AmericanAnaheim ChileChileVegetablePoblano ChileDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerEpicurious
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