Green chili sauce from Southwest: The Beautiful Cookbook: Recipes from America's Southwest by Barbara Pool Fenzl and Norman Kolpas

  • green onions
  • jalapeño chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute Anaheim chiles for New Mexico chiles, and mint for cilantro.

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

Accompaniments: Beef machaca chimichangas; Marinated grilled leg of lamb; Chiles rellenos

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

  • Eat Your Books

    Can substitute Anaheim chiles for New Mexico chiles, and mint for cilantro.

  • chawkins on March 31, 2016

    This sauce is awesome and very easy to put together. I used poblano in place of the Anaheim or New Mexico because I have some roasted ones in the freezer from my summer garden, also used frozen tomatillos. The lime juice and the tomatillos gave it the tang, cilantro added freshness and the cream richness. Unfortunately, neither my jalapeno nor my poblano were hot, so the sauce had no heat at all. I also did not puree in a blender, just used a stick blender in the pot that the sauce was cooked in.

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