Yield: 1 quart
Vegetable oil - 3 tablespoons
Onions, finely diced - 3 ounces
Garlic cloves, minced - 2 each
Cumin, ground - 1 teaspoon
Chicken or Pork Stock - 1 quart
Green chillies, roasted and peeled - 1 pound
Oregano - 1/2 teaspoon
Salt, to taste - 1/2 teaspoon
Jalapenos (optional) - 2 teaspoons
1. Sweat the onions in the oil until tender. Add the garlic and cumin and cook briefly. Add the remaining ingredients.
2. Simmer the sauce about 30 minutes; adjust the consistency. Season to taste. For a smooth consistency, puree the sauce.
Incredible everything. Smells way to good and the taste is powerful. There's almost too much hotness which is like a punch in the face. If you want a darker green and that amount of heat, then do the recipe above.
If you still want to be knocked out with heat but want some sort of vacation from it at the same time, add 4 ounces of light cream. I did that and it made it much better. It was smoother, creamier, a great color, and still had a kick. I cooked some shrimp in clarified butter and tossed in just enough of this sauce to coat them. Here's my first post with pictures!
Onions, finely diced - 3 ounces
Garlic cloves, minced - 2 each
Cumin, ground - 1 teaspoon
Chicken or Pork Stock - 1 quart
Green chillies, roasted and peeled - 1 pound
Oregano - 1/2 teaspoon
Salt, to taste - 1/2 teaspoon
Jalapenos (optional) - 2 teaspoons
1. Sweat the onions in the oil until tender. Add the garlic and cumin and cook briefly. Add the remaining ingredients.
2. Simmer the sauce about 30 minutes; adjust the consistency. Season to taste. For a smooth consistency, puree the sauce.
Incredible everything. Smells way to good and the taste is powerful. There's almost too much hotness which is like a punch in the face. If you want a darker green and that amount of heat, then do the recipe above.
If you still want to be knocked out with heat but want some sort of vacation from it at the same time, add 4 ounces of light cream. I did that and it made it much better. It was smoother, creamier, a great color, and still had a kick. I cooked some shrimp in clarified butter and tossed in just enough of this sauce to coat them. Here's my first post with pictures!
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