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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Use chiles called Big Jims-long, green chiles (also known as New Mexican chiles) that are very common in the Southwest. If you can't find them, use Anaheims or another mild chile such as a poblano. If you want the sauce spicier, add a diced jalapeño or serrano chile. Ingredients:
12 long green chiles or anaheim chiles (about 2 pounds) |
2 cups thinly sliced onion |
1 cup chopped tomato |
1/2 cup water |
3/4 teaspoon salt |
1/4 teaspoon ground cumin |
6 garlic cloves, minced |
Directions:
1. Preheat oven to 450°.
2. Place chiles on a foil-lined baking sheet; bake at 450° for 20 minutes or until blackened, turning once. Place chiles in a zip-top plastic bag; seal and let stand 10 minutes. Peel; discard seeds and membranes. Cut chiles into thin strips. Place chiles and remaining ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
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