New Mexico Green Chile Salsa, we use it like ketchup
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. New Mexico Greene Chile Salsa 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.
Use Fresh or Frozen Green Chile if You Can
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.
If you purchase green chile through the above links, I may receive a small commission. It is at no extra cost to you but it will help keep this blog up and running and food in the fridge.
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.
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.
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.
- 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
In a small saucepan, over medium heat, combine all ingredients and bring to a simmer. Stir to break up frozen Chile and combine ingredients.
Simmer 20 to 30 minutes uncovered.
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.
This post contains affiliate links I think you might find helpful.