Green Chile Enchilada Sauce

I moved back to Boston from San Diego in Dec 99. Back then, it was pretty hard to find many of the ingredients I had taken for granted living in So Cal. So I had to find a good green sauce recipe. This is it! It can be as mild or spicy as you like by adjusting the peppers. It's great on enchiladas... but would also be a great table sauce or to make a 'wet' burrito.


Green Chili Enchilada Sauce (printable recipe)
6 to 8 Anaheim or Poblano chile peppers
1 jalapeno pepper, seeded & chopped
2 cloves garlic, coarsely chopped
1 medium onion, cut-up
2 tablespoons flour
1/2 teaspoon garlic salt
2 cups water

Roast peppers over an open flame or under a broiler until black and blistered.
Place in a paper bag and let steam for 5 minutes.
Remove from bag and gently rub off the blackened skin.
Remove top; slit open and remove membranes and seeds. You should have 1 2/3 to 2 cups of chilies.
Place chile peppers in a blender or food processor bowl with the garlic, onion, flour and garlic salt.
Cover and blend or process on low speed until smooth.
(If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the blender or processor.)
Pour into a medium saucepan; add water.
Cook and stir until slightly thickened and bubbly.
Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.

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Ok... first you have to roast your peppers. I like to do it on the grill.


Get your peppers ready. I prefer poblanos, but only had a few, so I added some Anaheims.


And a paper bag to put them in. I like to double the paper bag, to keep more steam inside.


Hot & flamy! Ready to go!


Place all of your peppers on the hot grill. (it was dark out... we weren't be invaded by aliens)


Turn them until they are blackened on all sides.


As they all get completely blackened, drop them into your paper bag and roll down the top to keep the steam inside.


As long as the grill is already hot... throw on some burgers!


After your blackened chilies have been in the closed paper bag for at least 10 minutes, you can take them out.


Gently rub, pull off the blackened skin. Some people do this under running water. I don't, because if I went through all the trouble of lighting the grill, I don't want to rinse away any of that yummy grilled flavor.




Now you have a pile of skinned chilies


Now remove the stems & seeds.



Put the skinned, seeded chilies in a pile


And give them a rough chop.


Put the chilies & seeded chopped jalapeno into a blender or food processor.


Add the garlic


Onions


Flour & garlic salt




Blend on low speed until smooth. Add some of the water if you need to.


Pour into a medium saucepan; add water.
Cook and stir until slightly thickened and bubbly.


Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.


Now it's ready for whatever your green sauce needs may be!

Apple Chutney

I've been trying to recreate the apple chutney from Piper's Pub, the Irish Pub around the corner. Their apple chutney is on their Ploughman's Platter and is soooo good!! They won't give out the recipe or even tell me the ingredients. Last night I came really close! It's not exactly the same, but it's still wicked good!!

The pics are in kind of a funky order from the actual ingredients since I was added and tweaking as I went along trying to get it right. Also they might not reflect the actual quantity in the recipe... so don't just go by the pics. =)

What you'll need:
3 granny smith apples, thinly sliced & chopped
2 red onions, thinly sliced
3 figs, chopped
2/3 C raisins
1/2 C apple cider
1/2 C apple cider vinegar
1/3 C brown sugar
2 TBLS molasses
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
cooking oil

Add a little bit of oil to the bottom of a good sized pot. Let it heat up.


Then toss in your thinly sliced onions.


Cook until well caramelized.


Next add 1/2 cup apple cider vinegar.


Then add 1/2 cup apple cider.


Stir that around, scraping up all the yummy little brown bits in the bottom of the pan.
Then add your thinly sliced & chopped apples. (I should have cut my slices in half so they were shorter)


Give that a stir.


Next up is your chopped figs.


Give them a stir.


And add your raisins. Give it a stir.


Add 1/2 tsp cinnamon


Add 1/2 tsp allspice


Add 1/4 tsp cloves


And 1/3 cup brown sugar


Then 2 TBLS molasses


Give it all a good stir and cook on low for 1.5 to 2 hours.


Makes about 4 cups.


Serve this warm with roast pork... as an appetizer with crackers or good bread.... This morning I had some on a toasted sesame seed bagel with cream cheese.

It was WICKED good!!!!

Enjoy!!


This part is easier since the pics are a little wonky!

Apple Chutney
3 granny smith apples, thinly sliced & chopped
2 red onions, thinly sliced
3 figs, chopped
2/3 C raisins
1/2 C apple cider
1/2 C apple cider vinegar
1/3 C brown sugar
2 TBLS molasses
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
cooking oil

Thinly slice onions
Put a small drizzle of cooking oil into a large pan.
Add onions and caramelize really well.
Add apple cider and apple cider vinegar.
Add apples, figs and raisins. Stir
Add brown sugar, molasses, cinnamon, allspice and cloves.
Stir well.
Cook on low for 1.5 to 2 hours; stirring occasionally.

Guacamole!

You can add lots of stuff to guacamole, but I like basic guacamole best!

2 or 3 ripe avocados, peeled and lightly mashed with fork
1 small red onion, diced
lime juice (2 or 3 TBLS) preferably fresh, but bottled is ok
a big pinch of kosher salt

Gently mix avocado & onion.
Squeeze in a good bit of lime juice.
Sprinkle in kosher salt.
Mix gently.
Here you have to keep tasting until you like it.
I've also spiced it up with diced jalapeno (seeded & deveined) and some cilantro.
Some people also add sour cream or diced tomatoes or salsa.
My favorite is just basic guacamole!
Make it an hour ahead of time.
Store in refrigerator for flavors to mix.
Be sure to wrap tightly with plastic wrap pressed directly onto the guacamole.
That will prevent it from changing color.
Serve with chips, burritos, fajitas, tacos, enchiladas on burgers or sandwiches!