This is a tasty combination of roast chilis and other ingredients that can be used to top enchiladas or burritos or that can act as a stew or chili if you add meat or that can just be enjoyed like a salsa.
Ingredients
6 to 8 Green Chilis, Roasted
1 to 2 Poblano Chilis, Roasted
2 to 3 Jalapeno Chilis, Roasted
1 Medium Sweet Onion, Diced
5 to 6 Cloves Garlic, Minced
1 to 2 Tablespoons Oil
4 Cups Broth and/or Water
1 Teaspoon Mexican Oregano
1/2 Teaspoon Cumin
Touch of Honey
Salt and Pepper to Taste
Directions
To roast the chilis, throw them on the grill on high heat or on a cookie sheet in the oven with the temperature on broil. As the skin starts to char, turn them so that they roast evenly. I also find that the air fryer is a good way to “roast” the chilis, though don’t leave out the step of turning them (more on roasting chilis here). After they have roasted, place them in a covered dish for at least fifteen minutes. That gives them time to cool and the skin separates easier after that (and keep that tasty liquid that pools at the bottom of the dish to add into the sauce). Wash and remove the skin and seeds, then dice up the chilis.
Sauté the onions in the oil for about five to eight minutes, stirring frequently. You don’t want them to brown, so add a bit of water or broth if needed. Once the onions are approaching translucent, add the garlic and sauté for about thirty seconds until it becomes fragrant (oh, what a wonderful smell!).
Add the chilis and the rest of the ingredients to a pot and bring to a boil (go easy on the salt and pepper at this point). Then reduce the heat and allow to simmer uncovered for about thirty minutes, stirring occasionally. Turn the heat off and allow to sit for about another thirty minutes so that the flavors can all come together. At that point, you can adjust the seasoning to your taste. You can put this in a blender if you want a smoother sauce, but I generally prefer a chunkier green chili sauce.
As far as the chilis you add, that can vary depending on the heat level you want. What I call for above will make a sauce that is approaching Medium heat on my scale (depending on how hot those jalapenos are). And actually, I will generally add a serrano or two to kick up the heat. If you take out the jalapenos, you will have a milder sauce (just make sure you didn’t pick up the hot New Mexico chilis if mild is what you are going for). Anaheims, Hatch, and/or Pueblo chilis all make a good substitute for the New Mexico chilis. I like to add the Poblanos as well because they add richness to the sauce.
The sauce will stay good for a couple of weeks or so in the fridge, though it is usually eaten up long before that in my house. As mentioned above, this goes well on enchiladas and/or burritos and it also pairs particularly well with eggs. And you can certainly experiment and come up with your own uses for the sauce.