Use chiles called Big Jims--long, green chiles (also known as New Mexican chiles) that are very common in the Southwest. If you can't find them, use Anaheims or another mild chile such as a poblano. If you want the sauce spicier, add a diced jalapeño or serrano chile.

Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
3 cups (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place chiles on a foil-lined baking sheet; bake at 450° for 20 minutes or until blackened, turning once. Place chiles in a zip-top plastic bag; seal and let stand 10 minutes. Peel; discard seeds and membranes. Cut chiles into thin strips. Place chiles and remaining ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

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