Jalapeño o Serrano Asado (Roasted Jalapeño or Serrano Salsa)
Yield: 2 to 4 servings
Heat Scale: Medium
The simplicity of this salsa, imported from northern Mexico and popular in Texas, is deceiving, for it is one of the best all-around table sauces. The charred tomatoes and chiles have a robust flavor, and you can control the texture. Some cooks char onion slices on the grill and add them to this salsa.
2 large tomatoes
2 jalapeño or serrano chiles, stems removed
½ teaspoon (2.5 mL) salt, or to taste
1. Grill the tomatoes and chiles by placing them 3 to 6 inches (7.5 to 15 cm) above the flames. Turn them often. When they’re ready, they should be soft and the skins should be charred.
2. In a blender, pulse the tomatoes and chiles for 30 seconds to the desired consistency. Add salt to taste. The texture should be smooth and the sauce should be flecked with tiny bits of the charred chile and tomato skins, which add an interesting flavor.
Texas Green Sauce
Yield: 4 cups (.95 L)
Heat Scale: Medium
When you order “green sauce” in Texas, this is what you will be served. It differs from New Mexico’s green sauce in that the color is derived from tomatillos rather than from green chiles. This sauce can be used as a dipping sauce, with enchiladas, or as a topping for grilled poultry or fish.
3 pounds (1.5 kg) tomatillos, husked
1 bunch green onions
1 small bunch cilantro
1 tablespoon (15 mL) minced garlic in oil
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) lime juice
1 tablespoon (15 mL) chicken stock base dissolved in 2 tablespoons
(30 mL) water
6 serrano chiles, stems removed
1. Roast the tomatillos in a roasting pan under the broiler until they are brown and squishy. Turn them over with a pair of tongs and repeat the process. Transfer the roasted tomatillos, including all the liquid released during the roasting process, to a food processor. Add the remaining ingredients and purée.
2. Transfer the mixture to a saucepan and simmer for 10 minutes before serving or incorporating into another recipe.
New Mexico Red Chile Sauce
Yield: About 3 cups (708 mL)
Heat Scale: Medium
This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales, and enchiladas.
10 to 12 dried red New Mexican chiles
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 cups (708 mL) water
1. Preheat the oven to 250°F (120°C).
2. Place the chiles on a baking pan and bake for about 10 to 15 minutes or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble the chiles into a saucepan.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes.
4. Purée the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, return it to the stove and simmer until it is reduced to the desired consistency.
Variations
Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard—or vegetable oil, these days—before the chiles and water are added.
Classic New Mexico Green Chile Sauce
Yield: About 2 cups (473 mL)
Heat Scale: Medium
This all-purpose sauce recipe is from the southern part of New Mexico, where green chile is the one of the state’s top food crops and is used more commonly than the red form. It is a great topping for enchiladas and is often served over scrambled eggs.
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced (optional)
2 tablespoons (30 mL) vegetable oil
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
½ teaspoon (2.5 mL) ground cumin
2 cups (473 mL) chicken broth or water
1. In a sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft.
2. Add the chiles, cumin, and
Yield: 2 to 4 servings
Heat Scale: Medium
The simplicity of this salsa, imported from northern Mexico and popular in Texas, is deceiving, for it is one of the best all-around table sauces. The charred tomatoes and chiles have a robust flavor, and you can control the texture. Some cooks char onion slices on the grill and add them to this salsa.
2 large tomatoes
2 jalapeño or serrano chiles, stems removed
½ teaspoon (2.5 mL) salt, or to taste
1. Grill the tomatoes and chiles by placing them 3 to 6 inches (7.5 to 15 cm) above the flames. Turn them often. When they’re ready, they should be soft and the skins should be charred.
2. In a blender, pulse the tomatoes and chiles for 30 seconds to the desired consistency. Add salt to taste. The texture should be smooth and the sauce should be flecked with tiny bits of the charred chile and tomato skins, which add an interesting flavor.
Texas Green Sauce
Yield: 4 cups (.95 L)
Heat Scale: Medium
When you order “green sauce” in Texas, this is what you will be served. It differs from New Mexico’s green sauce in that the color is derived from tomatillos rather than from green chiles. This sauce can be used as a dipping sauce, with enchiladas, or as a topping for grilled poultry or fish.
3 pounds (1.5 kg) tomatillos, husked
1 bunch green onions
1 small bunch cilantro
1 tablespoon (15 mL) minced garlic in oil
2 teaspoons (10 mL) sugar
2 teaspoons (10 mL) lime juice
1 tablespoon (15 mL) chicken stock base dissolved in 2 tablespoons
(30 mL) water
6 serrano chiles, stems removed
1. Roast the tomatillos in a roasting pan under the broiler until they are brown and squishy. Turn them over with a pair of tongs and repeat the process. Transfer the roasted tomatillos, including all the liquid released during the roasting process, to a food processor. Add the remaining ingredients and purée.
2. Transfer the mixture to a saucepan and simmer for 10 minutes before serving or incorporating into another recipe.
New Mexico Red Chile Sauce
Yield: About 3 cups (708 mL)
Heat Scale: Medium
This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales, and enchiladas.
10 to 12 dried red New Mexican chiles
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 cups (708 mL) water
1. Preheat the oven to 250°F (120°C).
2. Place the chiles on a baking pan and bake for about 10 to 15 minutes or until the chiles smell like they are toasted, taking care not to let them burn. Remove the stems and seeds and crumble the chiles into a saucepan.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes.
4. Purée the mixture in a blender until smooth and strain if necessary. If the sauce is too thin, return it to the stove and simmer until it is reduced to the desired consistency.
Variations
Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sautéed in lard—or vegetable oil, these days—before the chiles and water are added.
Classic New Mexico Green Chile Sauce
Yield: About 2 cups (473 mL)
Heat Scale: Medium
This all-purpose sauce recipe is from the southern part of New Mexico, where green chile is the one of the state’s top food crops and is used more commonly than the red form. It is a great topping for enchiladas and is often served over scrambled eggs.
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced (optional)
2 tablespoons (30 mL) vegetable oil
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
½ teaspoon (2.5 mL) ground cumin
2 cups (473 mL) chicken broth or water
1. In a sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft.
2. Add the chiles, cumin, and
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