Chile Verde Sauce – We put this on everything. Everything
You probably don’t remember, but I mentioned this sauce a while ago, when talking about my summer roasted vegetables. I just mentioned it in passing, but oh… this sauce. This sauce!
It’s my favorite condiment lately. I use it on everything. It’s fabulous over chicken, steak, or fish (my favorite is mahi-mahi cooked in a saute pan with a little olive oil, salt, and pepper). You can also toss it with pieces of cooked fish for a yummy fish taco. What I’ve loved most recently, though, is to serve it with scrambled eggs and those summer roasted veggies for breakfast. It’s DIVINE.
It’s great as-is, but there are a few ways you can change it up- lime zest & juice for a little citrus flavor, half a jalapeno if you like it super spicy, or even a little avocado for a creamy version (that will end up something like this). The recipe makes plenty and will last about 1 week in the refrigerator, but if you don’t think you’ll get through it in time, feel free to freeze it, or half the recipe (use a 4oz can of green chiles)Print