If I’m being honest, up until today, I have never tried green chile sauce.
The point of making this was actually a means to an end. I had an idea for a really ambitious dinner, and to do this I needed to figure out a way to make a green sauce. You’ll see why soon. That being said, I had no idea really where to start with this sauce. I assumed, because I’ve made salsa verde in the past, that I was going to require some green chilies, some tomatillos and maybe even a jalapeño. Turns out, I was pretty much right on the money.
In making this sauce, I really didn’t stray far away from the ingredients of the red chili sauce. I substituted the red chiles for green chiles. Then, I substituted the tomatoes for tomatillos. I kept the onion and the garlic. I ended up roasting everything for both the red and green chile sauces on one cookie sheet. This saved me a lot of time because once everything is cooked, it’s just a matter of scooping your desired ingredients into a blender and getting it puréed to your desired consistency.
In comparing the two sauces, I think the red chile sauce is a little sweeter than the green chile sauce. I’m not sure if this is because of the kind of tomatoes I used. I never really consider tomatillos to be that sweet, but I think the Roma tomato variety is sweeter. Keep watching and I’ll show you exactly how are used this a green chile sauce with the red chile sauce to make a really interesting dinner!
Green Chile Sauce
2 green Anaheim peppers
1 red onion
1 clove of garlic
1/2 tsp cumin
Salt and pepper to taste
Preheat oven 350F.
Place tomatillos, chiles, onion and garlic on a baking sheet. Place in oven for 20-25 minutes. Keep an eye on the garlic as it is the smallest and may need to be pulled from the oven prematurely. I pulled the garlic once it started to brown on top.
Remove the vegetables from the oven and put into a food processor. Add the spices and seasoning. Blend until smooth.