How to I make green chili sauce?!
Answers: I want it to come out like the green tabasco or any other decent green chili hot sauce... The cockatoos have eaten all the leaves off my chili bush so I have to use them up quickly!
Put your seeded peppers in a blender and puree them, Then put them in a sauce pot and let them cook on low heat for an hour or so. Put them back in the blender and puree some more and then drain through a fine screen colander. Take the resulting liquid and add salt and white vinegar to taste. The result will be very similar to green Tabasco, and will get better after a few weeks in the fridge. I don't cook my red peppers but basically do them the same way, excepting I add salt and let them ferment after the first step. I also don't refrigerate them, but I've never tried it with the green peppers, it may work fantastically or they might spoil.
Green Chili Sauce
Ingredients
2 tablespoons vegetable oil or lard
1 clove garlic optional
1/2 cup onion minced, optional
1 tablespoon flour, all-purpose
1 cup water
1 cup green chili pepper diced
1 x salt to taste
Directions
In oil in a heavy saucepan, saute garlic and onion.
Blend in flour with wooden spoon.
Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.
http://www.recipeland.com/recipe/10725/
Hot Chili Sauce Recipe
Ingredients
3-4 chili corns
half abunch of fresh coriander
3-4 garlic cloves
1 fresh ginger srip
sea salt
juice of 1 lemon
2tbs extra virgin olive oil
Directions
wash clean all veggies
shred ginger,garlic
mix all ingredients in food proccesor-except lemon& olive oil
add oil,lemon and mix
add salt to taste
http://www.grouprecipes.com/26888/hot-ch...
Chili Sauce Recipe
Ingredients
12 Large tomatoes, peeled and quartered
6 large, sweet onions, peeled and quartered
2 green bell peppers, seeded and quartered
2 red bell peppers, seeds and quartered
1 1/2 c. apple cider vinegar
1 T. black pepper
3 T. salt (I used Kosher)
Directions
Grind the tomatoes, peppers and onion in a meat grinder.
Put all the ingredients in a large pot.
Bring to a boil and boil 20 minutes.
Put in pint jars, leaving 1/2 inch head space. Apply hot lids and screw on rings. Put jars into canner and gently boil for 20 minutes.
http://www.grouprecipes.com/19256/chili-...
(*-*)
INGREDIENTS:
2 lbs red or green chiles, roasted and skin removed
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups drinking water
PREPARATION:
Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth.
Use immediately or freeze for later use.
Good question: To get the same type of "green Tabasco sauce" you're going to have to be able to identify your chili's, first of all.....if they're jalapenos ( ha la PeN Yos [I don't have symbols on here, if anybody can tell me how to get that font, I would appreciate it) you're good to go.....The process that Tabasco uses for it's sauces is complicated, at best, and they age their sauces in charred oak barrels for a minimum of 2 years......I know, not much help, BUT, on the upshot of this, is you can pickle your peppers and use them as needed, and they'll have the same "kick" you're looking for....If you want to know how simple the technique is, give me a yell at my 360 profile page...Enjoy!!
Christopher
Chile Verde (Green Chile Sauce)
Yield: Approsimately 2 cups Cooking Time: 20 minutes
Temperature: Medium Freezes Well
1 tablespoon shortening 1 cup chicken broth**
1/2 cup chopped onion 1/4 teaspoon garlic powder
2 tablespoons flour 3/4 teaspoon salt
1 cup chopped green chile*
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion in shortening. Add flour and cook
for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.