Hatch green chile sauce from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison and Bill Jamison

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 15, 2014

    Recipes that use this sauce: p.76 Green chile breakfast burritos; p. 82 Tamale hash; p. 89 Santa Fe omelet; p. 143 Ysabel's best chile con queso; p. 147 Burrell tortilla; p. 166 Cheddar and piñon tamales; p. 168 Big Jim Chiles Rellenos; p. 207 Brisket burritos; p.344 Zucchini, chile, and cheese tamales.

  • TrishaCP on September 14, 2014

    I made this when Hatch chiles were at their peak and froze it- no ill effects to doing so. (I also blended my sauce a bit and would again.) This sauce had good flavor- the chile/vegetal flavor is dominant so if that is not your thing, use the Tubac chile verde recipe from this book instead. I used all mild Hatch chiles because that is what I had, but it definitely would have been better with a little more heat- next time I would start by adding at least one hot chile.

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