green chile sauce

[beerorkid]

* 2 lbs red or green chiles, roasted and skin removed
* 2-3 garlic cloves, peeled
* 1/2 teaspoon cumin
* 1 teaspoon salt
* juice of 1/4 lime
* 2 tablespoons oil
* 1-2 jalapenos seeded (optional for spiciness)
* 2 cups drinking water

pretty simple looking sauce there. My problem is figuring out what a green chile is. Is it an aneheim?

oh and what do I do to get that red watery sauce for the chicken to soak in and get flavorized?

[jewell]

According to what I found when I did some quick research, which confirmed what I already thought, chile is just generic for any pepper. So anaheim would probably work, or poblano, serrano, jalapeno, etc. I would use whichever ones have the flavor you prefer.

As far as the red sauce, maybe you could use enchilada sauce as a marinade? Or are you trying for a more "from scratch" approach?

[beerorkid]

From scratch for sure. Its how I roll

[beerorkid]

I think I got the sauce down.

Chicken broth, cumin, garlic, and chile powder (prob go cayenne there)

Thanks for the info on the chiles. I think aneheim will be the least hot of the bunch. Might throw some tomatilias in there too.

[jewell]

Well, I already had my reply written so I'm going to post it anyway. Some times I take way too long to write a post.

From scratch for sure. Its show I roll

I figured as much. I like your style. What about crushing up some dried peppers, like thai chilis or japanese peppers, in vegetable oil (and chicken stock?), add in some chili powder and let the flavors mingle over night before soaking the chicken.

[mr 1982]

How do you get the skin off the peppers?

[2fingerdave]

How do you get the skin off the peppers?

roast or blanch

[mr 1982]

I guess I've never tried it. Does the skin peel of easier than tomatoes?

I guess it depends on how liquored up and slutty they are.

[hate9wicket]

How do you get the skin off the peppers?

roast or blanch

I put 'em on the grill just til the skin blisters and blackens up a bit, then throw 'em in a brown paper bag for a bit... should come off like the cellophane on a fruit roll up. The meat will be nice and kind of mushy. Cut lengthwise then scrap out the seeds ifn you don't care for 'em.

[syren]

You can also do it one of these ways:

Oven
Spray down with spray oil or lightly brush pepper with olive oil. Place in pan slightly deeper than pepper (bread pan is great for this). Bake at 350 until skin blackens a little, turning pepper every 15 minutes. Take out of oven, wrap with cellophane, put (on trivet) into fridge for about 30 minutes or until cool enough to handle.

Gas Stove Top
Just like the grilling technique except you have to watch much closer and turn with tongs much more often. To loosen skins you can use either the pan/cellophane method or paper bag. I think the pan is faster but some people swear by the bag.

[morkus dalorkus]

the green chile sauce that comes from my kitchen will blow you all apart!!!!!!!!!

[beerorkid]

I picked up a bunch of aneheim peppers last night.

Shooting for what you get when you buy a little can of diced green chilies.
Gonna roast, peel, chop, and maybe boil a bit.

Think it will work?

[syren]

DO NOT BOIL. The peppers will be soft enough if you're shootin for the canned chiles. If you're looking for a sauce just put peeled peppers in a blender with a little vinegar until desired consistency. Boiling will give you pepper water which is only vaguely good for marinating but I don't even suggest it for that.

[beerorkid]

makes sense. I want to eliminate buying canned chilies since I am all about making from scratch whenever possible.

Recipe is my chicken and chilies.

http://www.memakefood.com/2008/05/10/ch ... t-awesome/