{"id":5339,"date":"2015-12-03T05:00:51","date_gmt":"2015-12-03T12:00:51","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=5339"},"modified":"2016-08-04T21:17:35","modified_gmt":"2016-08-05T03:17:35","slug":"green-chile-sauce","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/green-chile-sauce\/","title":{"rendered":"Favorite Green Chile Sauce"},"content":{"rendered":"

“Make mine all green,” that’s what I almost always order at my favorite Mexican haunts. I used to buy big cans of green enchilada sauce, but they are expensive, and not nearly as good as my Green Chile Sauce. I’m staking my reputation on yo’ mamacita’s gravy, I’ve had a lot of verde sauce, trust me, you won’t find better than this one!<\/p>\n

Green Chile Sauce<\/span><\/strong><\/h2>\n

Alison and I are excited about our new series, Cheery Basics<\/strong><\/em>. We will be sharing elemental recipes, essentially cooking 101. \u00a0We hope you’ll check back often, watching for fast and easy additional ways to use these base recipes. \u00a0Next week I will share my favorite way I use Green Chile Sauce all the time!<\/p>\n

Green Chile Sauce is versatile, you most likely have most of the ingredients in your pantry. Our recipe yields 1 gallon of sauce. \u00a0It’s just as easy to make a gallon of sauce as it is to make a quart. \u00a0I like to ladle mine into 4 quart size zip-top bags, let it cool, label it and then freeze it. It should be used within 1 week if fresh, or 6 months if frozen.<\/p>\n

Another good option, especially if you grow chilies in your garden, is to can it. \u00a0It requires a pressure cooker, and a little education, but it’s not hard to do. \u00a0Ladle your Green Chile Sauce into pint or half-pint canning jars, leaving 1\/2 inch of headspace. Process in a pressure canner at 10 pounds of pressure for 35 minutes. If you live at an altitude above 1,000 feet, consult your canning book, or local extension office, for directions on increasing your pressure to suit your altitude.<\/p>\n

Let’s get started, here’s what you need. \u00a0Watch for canned green chilies, whole or diced on sale. Sometimes I buy bigger 16-ounce cans or smaller ones and just use the equivalent; 4 (4-ounce cans). \u00a0It really does not matter, I make sure it’s the best buy.<\/p>\n

\"Green<\/a><\/p>\n

Now for the prep, this is a job for my trusty 11 cup Cuisinart Food Processor<\/strong><\/a> I’ve had forever! \u00a0I use it to chop my onions, garlic, and green chilies on the pulse cycle. \u00a0I also add the flour and cornstarch to 3 cups of cold water, (always add cornstarch to cold water, that’s a basic rule), and stir it till it’s smooth. \u00a0Set it aside.<\/p>\n

\"Green<\/a><\/p>\n

In a large 7 quart dutch oven<\/strong><\/a>, over medium heat, saut\u00e9 onion, chilies, and garlic in butter to soften. Next add the chicken stock and bring it to a boil. \u00a0Add all of the spices and cornstarch-flour mixture and stir constantly until it’s thick and bubbly. \u00a0Turn the heat down to low and cook for 10 minutes.<\/p>\n

\"Green<\/a><\/p>\n

Cool and place in the refrigerator if you’ll be using it within a week, or add to freezer bags or jars to freeze or can.<\/p>\n

\"Green<\/a><\/p>\n

Here’s the recipe.<\/p>\n

\t\n
Green Chile Sauce<\/div>\n
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Recipe Type<\/span>: Sauce<\/span><\/div>\n
Cuisine: Mexican<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
Cook time:
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