Green chili sauce - I'm calling you out Garro!

[TMB]

I was finally able to get a good bunch of Anaheim peppers at the store today. Going on 3 hours in the crock pot right now and smells fantastic. Followed Steve's recipe pretty close, but also opted for a bunch more garlic. I'll report back when it is done.

This is the problem for those of us that do NOT live in AZ.

I go into a grocery store in Phoenix and there hundreds of pounds of two dozen different kinds of chills. I come home and the grocery store has a bunch of sickly looking jalapeños and 5 each of a couple of other varieties. If lucky, there might be some Anaheims.

[steve garro]

lobos1.jpg

This is the problem for those of us that do NOT live in AZ.

I come home and the grocery store has a bunch of sickly looking jalapeños and 5 each of a couple of other varieties. If lucky, there might be some Anaheims.

I can't imagine.
Sounds like NZ
And then Mexico is one bump up from AZ.
OTOH fresh Halibut steaks are far between down here.
- Garro.

[jdhansen63]

Made this over the weekend and it came out great. I used ~20 anaheim, 6 jalapenos and a whole head of garlic. Thanks for the inspiration.

[steve garro]

Made this over the weekend and it came out great. I used ~20 anaheim, 6 jalapenos and a whole head of garlic. Thanks for the inspiration.

Was it "Sabrosa?"
- Garro

[jdhansen63]

Yeah, it was "Sabrosa." It was a pain in the ass to find the peppers though. I had to go to multiple stores to get enough.

Was it "Sabrosa?"
- Garro

[steve garro]

Yeah, it was "Sabrosa." It was a pain in the ass to find the peppers though. I had to go to multiple stores to get enough.

You need not suffer, the real deal delivered to your door, there is NO substitute: Hatch Chile Express - Authentic Hatch Chile or Chili from the farmer
- Garro.

[jitahs]

Attachment 52056Attachment 52057Attachment 52058Attachment 52059Attachment 52060Yeah.....................Colorado.
They WOULD try to tell you left coast guys they invented Green Chile - it only gets good in CO when you get down south by Mosca, Del Norte & Raton (note the names) New Mexico rocks the GC, and I've been down here long enough to admit it even being from AZ, as any Arizonan will - the fall Green Chili trucks come from NEW MEXICO.

We need Mimbres Man to chime in, too.........

Anyway, this is direct from the book by my friend Tammy Biber "Southwest Slow Cooking"
It's good. Chilis vary in color, and every batch has a few red ones (green pods are actually unripe - red ones are ripe)
Here you go, don't burn it.

1 T oil.
1Lg onion, chopped
2lbs lean pork, 1/2" cubes.
3T flour
1t ground cumin
3 cloves garlic (I like more, maybe a whole bulb for me)
15 green chilis, roasted, peeled, seeded, and chopped (or 20 - or, 25)
1T salt
1 1/2 C chicken stock

Saute onions until lightly browned, then add pork until no longer pink, slowly add the flour and cook until the meat is brown (see the gravy-like component? Don't burn it! - basically a roux)
Add everything else to a crock pot, stir, cover & cook on low for 5-6hrs.
Red Chile is beef.
Sometimes white people make chicken GC.

Flying yesterday was BADASS!
We did some crazy shit - sometimes I get to do cool stuff......................
- Garro.

This got made twice...muy sabrosa!

Gracias.

[crumpton]

we got this "gourmet" taco place here in Austin called Taco deli. like em or not they have a green sauce that is like crack addictive crazy mad.

i have been working towards knocking it off. it is totally vegan and rumored to only have 3 or 4 ingredients. my last attempt took me 98% there. i think all that is left is the need for a blender that will take it to the ultimate velvety texture and some non animal emulsifier.

i oiled up 5 very large fresh japs (canola oil)
in convection oven at 325f till just beginning to show signs of softening. don't cook too much
remove tops, removed half the seeds(these ones were hot ymmv)no need to remove skins
after they cooled, into the blender with

1 clove garlic(remove that nasty germ)
kosher salt to taste
canola oil drizzled till you get consistancy you want
spin till velvety

fantastic simple stuff!!!

[steve garro]

I am going to make ~ three gallons of traditional Mexican roasted green salsa in the next few days, I'll actually quantify the ingredients instead of just batching it up.
People were hoarding my salsa when I was in a coma just in case.................
- Garro.

[steve garro]

This got made twice...muy sabrosa!

Gracias.

De nada, Guey.........!
Glad to help - everybody happy.
- Garro.

[einreb]

You need not suffer, the real deal delivered to your door, there is NO substitute: Hatch Chile Express - Authentic Hatch Chile or Chili from the farmer
- Garro.

Yeah... Hatch Chile is something special!

[TMB]

A little of the southwest in southern BC today ....

[steve garro]

A little of the southwest in southern BC today ....

STOKE!
You're in the Okanagan, with all the sun & the dryness, if you start seedlings inside, and plant them in a hot, dry spot I bet you can grow them - chilis grow fast & mature quick........
- Garro.

[TMB]

I can actually usually get two full harvests of chilies out of the back yard here. This summer I think I will be lucky to get one - been a cool spring so far and it was a long time coming.

Oh well. One harvest is better than none!

[Eddie]

I'm in Boulder. Where do I get the good stuff?

[WayneJ]

I'm in Boulder. Where do I get the good stuff?

You'll need a prescription, but they're easy to get in CO

[Eddie]

You'll need a prescription, but they're easy to get in CO

That's funny. Passed a huge dispensary on 36 on my way over the "five bitches" on my ride back down from Lyons. Yes I ate and drank at Oscar Blues in your honor.