This is my take on the famous New Mexico green sauce, built on the smoky depth of charred chilies, onions, and garlic. If you can find Hatch chilies, grab them for the best flavor; otherwise, New Mexico or Anaheim peppers make an excellent substitute, with poblano peppers adding mild heat and richness. Blended with cumin, coriander, and olive oil, this sauce is vibrant, earthy, and endlessly versatile—perfect for tacos, eggs, stews, or simply dipping with chips.
INGREDIENTS:
5 New Mexico peppers or Anaheims
3 poblano peppers
1/2 large yellow onion, sliced through the equator
3 cloves garlic, unpeeled
3-4 tablespoons olive oil
Salt and pepper to taste
1 teaspoon EACH cumin and coriander, ground finely
METHOD:
Heat a grill until very hot.
Lightly oil peppers and garlic. Place them on the grill along with onion (cut side down). Grill garlic ~10 minutes until tender; remove.
Grill peppers until skins are blistered and blackened all over. Transfer to a bowl or plastic bag, cover, and let steam until cool. Peel skins, scrape clean, and remove seeds and ribs. Add to blender.
Grill onion until cut side is deeply blackened, then flip to char the outside. Remove, peel, chop roughly, and add to blender.
Peel garlic and add to blender with peppers, onion, cumin, coriander, salt, pepper, and half the olive oil. Blend on high for 2 minutes until smooth.
Taste and adjust seasonings. Blend in more oil if needed for consistency.
CHEF NOTES:
- Use as a sauce for pork, chicken, tacos, or quesadillas.
- Great over Southwest-style eggs or as a dip for tortilla chips.
- Try with avocado, cilantro, and chips for a quick appetizer.
YIELD: A pint or more.
