This is definitely a classic recipe to make over and over again. Full of flavor and you can really taste that fresh roasted green chile flavor – the spices enhance it without hiding it. Plus it’s sooo easy to make. You can really treat this as a salsa or a sauce.
I used 1/2 cup hot Mosco chiles and 1 cup mild Anaheim chiles. Personally, I thought this was a perfect balance. But really, this recipe will work for any heat. It’s just a matter of personal preference. I like to pulse it in a blender so it’s basically half pureed and half chunky, mixed together. You can choose to not blend it so it’s very chunky or puree it so it’s pretty smooth. Also… I’d at least double the recipe as it’s guaranteed to go fast.
- 1½ cups diced green chiles
- 2 tsp or 2 cubes chicken bouillon
- ¼ cup chopped onion
- 1 large clove garlic, crushed
- ⅛ tsp cumin
- ¼ cup water
- Combine all ingredients in a
- Simmer covered for 10 minutes.
- Dump into a blender and pulse a few times, stirring between pulses, to get desired consistency. If you want it smooth, puree it.
- Serve either warm or cold, with chips or as a sauce on burritos or whatever.