Tomate Chile Verde Sauce (awesome-sauce)
Adapted from The Green Chile Bible
My family has been making this sauce for many years … ever since I got The Green Chile Bible cookbook, I think. My dad decided this recipe should be made with tomatoes instead of water, and that’s how we’ve been making it, ever since. Typically, I use it for enchilada sauce … it is simply divine on chicken enchiladas, but this time I made it for a breakfast burrito potluck we were having at work. Usually for a breakfast burritos, I make my green chile stew, but this time I wanted to make it a vegetarian sauce because we have some vegetarians in the group.
When one of my coworkers asked me what was the sauce, I replied “it’s awesomesauce”. He said to me, “you can’t just call it awesomesauce!” and I said “it’s my sauce, I can call it what I want.” I did explain what is in it and everyone agreed it IS an awesome sauce. It was perfect on breakfast burritos. And it’s so simple to make, too!
- 2 cups chopped onion
- 6 - 8 cloves of garlic, chopped
- 2 Tablespoon olive oil
- 1 quart canned tomatoes, with juice
- 1 3/4 cup roasted, chopped Hatch green chile peppers
- 1/4 cup water
- 1 teaspoon cumin
- Peel and chop the onion and garlic, then heat a medium saucepan over medium heat until warm. Add the oil, then the onion and garlic and saute until the onions are soft and translucent.
- Put the tomatoes in a blender and give them a couple quick spins to break up the tomatoes.
- Add the tomatoes to the pot along with the green chiles, water, and cumin. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. If a smooth sauce is desired, blend it in the blender after it's cooled a bit. Add salt to taste, if desired.
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