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Flo’s New Mexico Green Chile Salsa

August 5, 2017
Flo' New Mexico Green Chile Salsa

There is nothing like New Mexico green chile. It’s not like jalapeños or habanero peppers. The first thing you taste is not just heat, it’s flavor. This type of salsa in New Mexico is like ketchup anywhere else. You can put it on almost anything. Eggs, chicken, vegetables, hamburgers, burritos, enchiladas, the list goes on. Check out my New Mexico Frittata, to get started.

You of course can buy green chile in a can but, – please don’t! Buy it frozen. It is very close to freshly roasted. I have found my favorite brand, Bueno is carried in grocery stores in Texas, California, Colorado, Oklahoma (and then I stopped looking). If you can’t find it locally, you can order it from  Amazon or Bueno Foods. It will keep in the freezer for months.

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Just dump your package of chile into a saucepan frozen. Add a can of diced tomatoes, and the rest of the ingredients. Bring to a simmer over medium heat. Cook covered 20 to 30 minutes stirring occasionally. This thickens the sauce and allows the flavors to marry.

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I like to put mine in a couple of jars. It will keep in the fridge for about a week. Zap it in the microwave to reheat and serve.

 

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Flo' New Mexico Green Chile Salsa

Flo's New Mexico Green Chile Sauce

This sauce or salsa consists of New Mexico Green Chile, tomatoes, garlic and spices. Here in New Mexico we use it like catsup, over eggs, fish, chicken, beef. In vegetable dishes, the list goes on and on. It will stay good in the fridge for about 1 week. 

Course Sauce
Cuisine New Mexico
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jeanne Rogers - Flo's Kitchen Blog

Ingredients

  • 1 13 oz package frozen green chile I prefer "Bueno"
  • 1 14.5 oz can diced tomatoes
  • 1/2 to 1 tsp chicken bouillon paste or 1 cube
  • 1 tsp oregano dried
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sugar I know it seems weird but don't leave this out.
  • 1/2 tsp salt

Instructions

  1. In a small saucepan, over medium heat, combine all ingredients and bring to a simmer. Stir to break up frozen Chile and combine ingredients.

  2. Simmer 20 to 30 minutes uncovered. 

Recipe Notes

I revised this recipe, reducing the amount of salt to 1/2 tsp from 1 tsp. Also,  you might want a little less chicken flavor so I have revised that amount to 1/2 to 1 tsp chicken paste.

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  • Anonymous August 5, 2017 at 12:25 pm

    Better than ketchup!

  • Ingrid Salomonson August 6, 2017 at 11:55 pm

    Great tip about buying frozen green chili! I’m going to check for it in our stores. Believe it or not, sometimes Raley’s Grocery Stores get fresh Hatch chili in….I’ve bought it and roasted it myself! Can’t wait to try your salsa recipe. Thank you !!!!

    • Floskitchen.blog August 7, 2017 at 7:26 am

      Maybe if they bring it in fresh they would stock it frozen if you ask. The commissary in Kansas did that for me.

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