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. This is a sauce not a stew. So 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, but it’s used as a sauce for enchiladas or other dishes. Can also be served as a salsa. But mostly we like to serve it as a cowboy/Argentine type dipping sauce for steak.
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.