...asked my friend AS in an email last week. In the email, she sent me a link to this blog: Recipes from a [Gluten Free] Goddess . I think she's a regular on the blog but it was the first time for me. After I got over my initial pangs of envy over her gorgeous pictures, I was really impressed with the blog. AC and I really enjoy Mexican/Central/South American food but haven't really explored the southwestern cuisine arena. So one night last week, we decided to try the New Mexico Green Chile Sauce recipe and served it over wild salmon. Overall, it was delicious but I have one issue with the recipe...I really think it would be best run through the food processor. I do love chunky sauces but the addition of the cornstarch almost turned the sauce into something with the consistency of those fruit jello molds...ok, not THAT awful but it wasn't as fresh as I was hoping it would taste due to the cornstarch. Perhaps, we needed to add a little more peppers and tomatoes to the recipe to give it a little fuller consistency. We are going to play with the proportions and see what we can come up with. I would show a picture of our meal but her picture really does the sauce more justice (grrr...) :) AS, did you take a stab at it?
On a side note, I love it when you go to the grocery store and buy something a little out of the ordinary from the fresh fruit and veggie aisle and the cashier doesn't know how to ring it up. 9 times out of 10, I end up getting the item for much cheaper than it truly should be. For instance, I've gotten tomatillos for the price of brussel sprouts and specialty chile peppers for the price of regular green peppers. I always love a good deal :)
One more aside, I found out the Harris Teeter below our condo is more than likely not opening until February! For some reason, I figured the sequence of events would be the grocery store opening first and then we move in. I figure we are built-in customers and plus what grocery store would not want tons of customers around the holidays? My laziness is already setting in and thinking what a pain it will be to actually drive to the grocery store to buy holiday groceries...how in the world am I already so lazy? :) We should be moving in about a month or so!!!
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Nope, I haven't tried it yet! I'm thinking of trying it in the next few weeks and I'll keep in mind the cornstarch tip...!
I really do love that blog as well. The recipes always sound so delicious, healthy, and fresh. And, as an added bonus, so many of them are vegetarian or would still be yummy without the meat included.
That stinks about the Harris Teeter. But, at least you know that you'll be moving in soon =)
yay! so glad to hear you'll be moving soon!
One of the green chile dangers is having it come out like glue. I'm assuming she completely skipped making a roux in order to avoid the gluten. One thing you can try is skipping the cornstarch and letting it reduce instead. It may take longer, but you'll avoid the canned chinese sauce experience it sounds like you had.
I actually prefer my green chile without tomatoes, the exception being the green chile at Chuys. You should try the green chile from the Tex-Mex cookbook, which uses tomatillos for body.
Hola from New Mexico!
Thanks for the link back - re: green chile.
Perhaps there was too much cornstarch added, or, it was cooked too long after the cornstarch was added, reducing it to a gluey consistency. My sauce was not gluesome at all. [But I've had that happen with gravy.] The trick then, is to add more liquid and whisk it in.
The last batch of chile I made I used arrowroot starch, another thickening agent; and it worked well. The trick with arrowroot is to add it to a little cold water first to make a slurry [I use a whisk]; then add the slurry to your green chile.
And for chunky - you know, I chopped my chiles pretty fine [as you can see in the photo]; but I've also done chunkier. Depends on the mood...
Hope my suggestions help a bit. Stop by again. I just posted some yummy vegan enchiladas this week.
Take care!
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