Here’s our version of El Taco de Mexico’s green chile sauce, and trust us, it’s seriously green—think pesto or chimichurri green. While it doesn’t fit the typical definition of green chile in New Mexico (which is basically just chiles and chicken stock with pork chunks) or Colorado (usually a thick, gravy-like stew that ranges from bright orange to a deep green-brown), this sauce is in a league of its own. It’s almost like a soup, with the green chile pureed and simmered with a handful of rich, earthy spices that give it a deep, complex flavor.
Ingredients
½ cup packed – cilantro, washed and thick stems removed
½ cup packed – flat leaf Italian parsley, washed and thick stems removed
2 medium size Hatch New Mexico green chiles – roasted, peeled, stems removed
2 garlic cloves
2 Tablespoons capers
2 Tablespoons red wine vinegar
⅓ cup good quality olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Instructions
Place all of the ingredients in the bowl of a food processor. Pulse until all of the ingredients are chopped and well combined. Do not over process or the herbs may turn black.
Adjust consistency with more olive oil for a looser sauce.
Cover and refrigerate until ready to use.
Serve at room temperature over meat, fish, shellfish, or vegetables.