Green Chile Tomato Sauce Recipes

GREEN TOMATO CHILI SAUCE RECIPE

Steps:

• While chopping your tomatoes up make sure to discard any imperfections on their skin or interiors. Place all the chopped tomatoes, onion, capsicum, ginger, garlic and chili along with the sugar and vinegar into a large stock pot. Wrap bayleaves, cloves, cinnamon and peppercorns into a piece of muslin and place into the pot.
• Bring the pot to a boil over a high heat and then reduce to a steady simmer. Allow the mixture to simmer for 30minutes while stirring every 5-8minutes. Towards the end of cooking you will need to stir more frequently to stop it from sticking to the bottom of the pan. It will reduce by a third, once there is no watery liquid sitting on top of the mixture remove the muslin of herbs and spices from the mixture.
• Remove the pan from the heat and using a stick blender wizz the mixture until it becomes smooth. Return it to a low heat and check that there is no water coming to the surface of the mixture, do this for only a few minutes. You do not want any water in your tomato sauce as it will spoil sooner.
• Pour the mixture into sterilised bottles. It will keep in a cool and dark place for six months.

GREEN CHILE-TOMATILLO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
• Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
• Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
• Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
• Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

GREEN CHILE TOMATO SAUCE

Steps:

• Heat the coconut oil in a deep saute pan.
• Add the chopped onion and saute until transparent. About 10 minutes.
• Add the pressed garlic and saute for 2-3 more minutes.
• Add the chopped mushrooms and saute until the mushrooms are soft.
• Add the chili and canned tomatoes, oregano and thyme, salt and pepper to taste.
• Let simmer on low for about 30 minutes, stir occasionally. When the liquid has reduced it's done.
• Serve over rice or pasta.
• Enjoy!

GREEN TOMATO CHILI SAUCE FOR CANNING

Steps:

• Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
• Hot pack in quarts or pints and water bath process for 15 minutes.

NONNA'S TOMATO & GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.
• Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F.

BEEF, GREEN CHILI AND TOMATO STEW

Steps:

• In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
• In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
• Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.
• Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.