How to Make Green Chili Sauce

How to Make Green Chili Sauce How to Make Green Chili Sauce A green chili sauce goes well with a number of main dishes and snacks. Most of the packaged green chili sauces sold in various retail outlets contain some amount of preservatives. So many people prefer to make the sauce at home with a set of fresh and hygienic ingredients. Once you make the sauce, you can keep it in a refrigerator and use it over a period of three months. The preparation can also be done within a few minutes by using a set of simple and easily available ingredients.

Recipe I

Ingredients

3 tablespoons of corn oil
2 tablespoons of all-purpose flour
1 cup of onion, chopped
2 teaspoons of minced garlic
2 cups of roasted Mexican green chilies, peeled, seeded, chopped
2 cups of chicken broth
1 teaspoon of salt

Instructions

Add the corn oil to a heavy-bottomed saucepan and keep the pot on stove. Add the chopped onion to the hot oil and sauté till the onion starts turning brown.
Add the minced garlic to the sautéed onions and cook for another two minutes.
Stir in the all-purpose flour and sauté with the onion and garlic till the mixture becomes thick.
Now add the chopped chilies, salt and chicken broth to the cooked mixture. Mix all the ingredients will and bring the mixture to a boil.
Reduce the heat to simmer and cook for another 20 to 30 minutes till the mixture is reduced and thickened. Ensure that the sauce is thick enough to bind the chilies and onions together.
Remove the saucepan from heat and allow the sauce to cool down. Transfer the sauce to a bowl and refrigerate the sauce for three consecutive days. The sauce can also be kept in a frozen state before serving.

Recipe II

Ingredients

1/2 cup of chopped onion
1 clove garlic, minced
1 tablespoon of olive oil
1 tablespoon of flour
½ cup of chicken stock
2 cup of chopped green chilies (roasted, peeled, seeded)
½ cup of chopped tomato, fresh or canned
½ teaspoon of cumin
salt to taste

Instructions

Place the olive oil inside a heavy-bottomed saucepan and make the heat the oil by keeping the saucepan on heat. Add the chopped onion to the hot olive oil and sauté till the onions turn brown.
Add the minced garlic and sauté till the ingredients start softening.
Now stir in the flour and cook for another 2 to 3 minutes. Add the chicken stock slowly to the saucepan and mix it will with the sautéed ingredients.
Now add the chopped green chilies and tomatoes along with the ½ teaspoon of cumin. Mix the ingredients well and cover the saucepan. Cook the mixture on simmer for about 30 minutes. Stir the mixture occasionally during the cooking process.
If you feel the sauce turns thicker, water or stock to add the required level of liquidity. Once the sauce is prepared, add sauce to your taste and refrigerate the sauce by transferring to a small jar.