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
This is good on everything–eggs, chicken, steak… you name it. Toss cooked fish pieces in the sauce for some dynamite and super-simple fish tacos.
- 1 medium onion, diced (I like sweet onions)
- 2 cloves garlic, minced
- 1 (7oz) can diced green chiles (or two 4oz cans), don’t drain
- 1/2 bunch cilantro
- juice of 1 lime
- olive oil
- salt and pepper
- In a medium saute pan, heat a small drizzle in olive oil. Add onion and saute until tender. Add garlic and cook 1 minute more.
- Add sauteed veggies to a food processor or blender with green chiles and their juice, cilantro, and a pinch of salt and pepper. Puree until very smooth.
Add zest and juice of the lime
Add 1/2 jalapeno with the onion
Add a pitted, peeled avocado with the green chiles to the food processor before pureeing.