User Tag List

Page 1 of 3 123 LastLast
Results 1 to 20 of 57

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

  1. #1
    Join Date
    Oct 2010
    Location
    Shakopee, Minnesota, United States
    Posts
    2,132
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    At the show this weekend we stumbled into a breakfast place called The Delectible Egg and had some nice breakfast skillets that came with what they called green chili sauce. On a scale of 1-10 I can't rank it as it was really my first experience with the stuff, however it rocked. It was some kind of a blended (real smooth) chile pepper, pork and stuff (for lack of knowing what else was there) sauce. Bring your recipes. If it's got heat even better. I figure Garro's got a handle on this one, but bring them all. I want this stuff on everything.

  2. #2
    Join Date
    Jun 2008
    Location
    On a rock in the middle of the ocean
    Posts
    7,119
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Sounds to me like you had chile verde. The green stuff is tomatillo.

  3. #3
    Join Date
    Apr 2009
    Location
    Casolare alla Scala
    Posts
    1,497
    Post Thanks / Like
    Mentioned
    7 Post(s)
    Tagged
    0 Thread(s)

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

    Quote Originally Posted by maunahaole View Post
    Sounds to me like you had chile verde. The green stuff is tomatillo.
    Maybe. I've had some amazing chile sauce that all the green was from hatch chiles. And that would be tough to replicate since a) there are many kinds of hatch of various heat and b) hatch chiles don't make it far from the southwest. Best I ever had was like this (no tomatillo) at a hole in the wall, never find it again, sonoran/new mexican family place with this stuff over sonoran enchiladas (a different beast if you've never had them), hot sopapillas and local cherry agua fresca.

    But, unfortunately, I don't have much to add as far as a good recipe. So hopefully someone else can be more helpful.

  4. #4
    Join Date
    Oct 2010
    Location
    Duke City
    Posts
    771
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Can you describe it a bit more?

    Here in NM we have green chile in and on everything. Shit rocks.

  5. #5
    Join Date
    Oct 2010
    Location
    Shakopee, Minnesota, United States
    Posts
    2,132
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    you could kind of see the little bits of shredded pork. Actually a green/red combination hinting towards green. If I had to guess: some kind of chile pepper, pork, onion, cumin, hint of garlic, maybe something red?

  6. #6
    Join Date
    Oct 2010
    Location
    Duke City
    Posts
    771
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Hmmm... doesn't ring a bell. NM chile will have that red/green combo you mention though. Usually pork here goes in stew, etc. not the chile itself. Red chile on the other hand...

    Keep in mind I'm just a transplant. Let me ask my girlfriend.

  7. #7
    Join Date
    Jan 2011
    Location
    Jax, Fl
    Posts
    510
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    I had it @ Sam's in Denver as well, but I can just tell you it was GOOD!

  8. #8
    Join Date
    May 2012
    Location
    OR
    Posts
    1,140
    Post Thanks / Like
    Mentioned
    10 Post(s)
    Tagged
    0 Thread(s)

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

    A little something from my cabinet

    1. 1lb Jalapenos (or red fresnos if you want the red color, but the taste is nearly identical)
    2. 10 cloves garlic
    3. 2/3tbsp salt
    4. 1&1/2C white vinegar
    5. 1/2C umeboshi vinegar
    6. 4tbsp raw sugar

    Step 1: roughly chop ingredients 1 & 2.
    Step 2: combine with ingredients 3, 4 & 5.
    Step 3: Let sit overnight.
    Step 4: Place in large saucepan with ingredient 6
    Step 5: Bring to a boil, reduce to a simmer for 4-5min
    Step 6: Let cool to room-temp
    Step 7: Add entire contents to blender (or use an immersion blender) until smooth
    Step 8: Strain with a common strainer (for pulpy, thicker sauce) or through cheese-cloth/milk-nut bag for a smooth, delicate sauce.
    Step 9: Enjoy

    Lately, I've been throwing 1 naga viper into the overnight brine chopped in half, then removing in the morning before blending and ending up with a hotter, but similarly flavored sauce.
    "Do you want ants? Because that's how you get ants."

  9. #9
    Join Date
    Aug 2008
    Location
    Flagstaff, Arizona
    Posts
    11,175
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

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

    I'll help later - I have to go flying over the Grand Canyon with one of the world's top geologists, who also shoots pics for Nat-Geo.
    I know what you want, however.........
    - Garro.
    Steve Garro, Coconino Cycles.
    Frames & Bicycles built to measure and Custom wheels
    Hecho en Flagstaff, Arizona desde 2003
    www.coconinocycles.com
    www.coconinocycles.blogspot.com

  10. #10
    Join Date
    May 2008
    Location
    DC
    Posts
    29,923
    Post Thanks / Like
    Mentioned
    58 Post(s)
    Tagged
    0 Thread(s)

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

    Quote Originally Posted by Dorman View Post
    At the show this weekend we stumbled into a breakfast place called The Delectible Egg and had some nice breakfast skillets that came with what they called green chili sauce. On a scale of 1-10 I can't rank it as it was really my first experience with the stuff, however it rocked. It was some kind of a blended (real smooth) chile pepper, pork and stuff (for lack of knowing what else was there) sauce. Bring your recipes. If it's got heat even better. I figure Garro's got a handle on this one, but bring them all. I want this stuff on everything.
    IIRC that is a uniquely Denver version nothing like what you'd get in say southern new mexico. Denver green chili is more like a gravy, they put it on every-thaing.
    We it the Denver Diner twice it's that good.
    If you are looking for peppers look here: Fresh Green Chile, New Mexico, Hatch

  11. #11
    Join Date
    Oct 2010
    Location
    Shakopee, Minnesota, United States
    Posts
    2,132
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Quote Originally Posted by Too Tall View Post
    IIRC that is a uniquely Denver version nothing like what you'd get in say southern new mexico. Denver green chili is more like a gravy, they put it on every-thaing.
    We it the Denver Diner twice it's that good.
    If you are looking for peppers look here: Fresh Green Chile, New Mexico, Hatch
    You know what I'm talking about. It's that Denver stuff.

  12. #12
    Join Date
    Dec 2008
    Posts
    2,107
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    I'm no expert, but it sounds to me that what you had is some variant of Colorado Chili / Chile Colorado. Not sure how they do it at the diner, but I believe it's traditionally prepared with stew beef, not pork.

  13. #13
    Join Date
    Jun 2008
    Location
    On a rock in the middle of the ocean
    Posts
    7,119
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    I think that Chile Colorado is red, not green. I like chile colorado too. You bastards. I need to cook some stuff up now. Which means I need to go find ingredients.

  14. #14
    Join Date
    Oct 2010
    Location
    Shakopee, Minnesota, United States
    Posts
    2,132
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Yeah, the restaurant called it green chili sauce, but it was a combination of green/red color, so kind of brown leaning toward red. Not sure what the meat was in it as it was extremely fine, so it could have been shredded beef or pork I guess. As Toots said it was really like a gravy consistency, not real spicy but definitely had some kind of mild chile peppers in it.

    Now I'm thinking it would be really good on some cheese covered home fries.

  15. #15
    Join Date
    Jan 2011
    Location
    Jax, Fl
    Posts
    510
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Quote Originally Posted by Dorman View Post
    Yeah, the restaurant called it green chili sauce, but it was a combination of green/red color, so kind of brown leaning toward red. Not sure what the meat was in it as it was extremely fine, so it could have been shredded beef or pork I guess. As Toots said it was really like a gravy consistency, not real spicy but definitely had some kind of mild chile peppers in it.

    Now I'm thinking it would be really good on some cheese covered home fries.
    No kidding here! That sounds GREAT!

  16. #16
    Join Date
    Dec 2008
    Posts
    2,107
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Copy. I might remember my native'ish CO cousins once telling me there was more of a Denver-specific version of a Chile Colorado, and I remember my gf going to the Denver Diner and screaming about that stuff.

    Yo Garro, get over here!

  17. #17
    Join Date
    Jun 2008
    Posts
    218
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Seen this chili but it is a localized recipe.

    Hint for making tasty salsa / chili. Always roast / char peppers, onions, garlic prior to final preparation.

  18. #18
    Join Date
    Jun 2008
    Location
    Cannon County TN
    Posts
    5,700
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

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

    Quote Originally Posted by -HvA- View Post
    Can you describe it a bit more?

    Here in NM we have green chile in and on everything. Shit rocks.
    yeah, my Mom was there with Dad when i was born 1966 and left 9 months later...Orders chilis and powders from Hatch every year.

    so i grew up on it. even at this distance.

    everywhere you see "verde" you should be getting some green chilis/sauce.

    You can approximate the flavor with (roasted/peeled) Anaheim chilis, but you'll have to bring in the heat from another source. Hatch chilis bring the heat on their own.






  19. #19
    Join Date
    May 2008
    Location
    DC
    Posts
    29,923
    Post Thanks / Like
    Mentioned
    58 Post(s)
    Tagged
    0 Thread(s)

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

    Speaking of Hatch I've got two distinct wonderful memories. First was during a transcontinental bike ride coming into town first smelling than seeing these guys roasting chilis in drums over open fires by the side of the road. Customers would get a hot bag of peppers with a rolled top nice and charred...I guess they hurried home to make their green chili. I weasled a small bag of freshly charred chilis from one of the guys and rolled the last few miles to our hotel parking lot where I KNEW that Sue Haldeman was making melted cheese sandwhiches ;) Boo yah. The second memory was driving thru a some small villages near Albuquerque during harvest season and everyone had chilis drying on their roof, the smell was overwhelming. D@mn I love peppers.

  20. #20
    Join Date
    Aug 2008
    Location
    Flagstaff, Arizona
    Posts
    11,175
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

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

    IMG_4836.JPGIMG_4804.JPGIMG_4803.JPGIMG_4808.JPGIMG_4819.JPGYeah.....................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.
    Last edited by Eddie; 02-27-2013 at 12:54 PM.
    Steve Garro, Coconino Cycles.
    Frames & Bicycles built to measure and Custom wheels
    Hecho en Flagstaff, Arizona desde 2003
    www.coconinocycles.com
    www.coconinocycles.blogspot.com

Page 1 of 3 123 LastLast

Similar Threads

  1. Barbecue Sauce
    By chasea in forum Cooks - Epicureans - Toque-istas
    Replies: 71
    Last Post: 03-10-2020, 04:08 PM
  2. Chili What ya got ?
    By mnoble485 in forum Cooks - Epicureans - Toque-istas
    Replies: 24
    Last Post: 03-29-2015, 07:23 AM
  3. The Hot Sauce Thread
    By Too Tall in forum Cooks - Epicureans - Toque-istas
    Replies: 144
    Last Post: 01-25-2015, 04:18 PM
  4. Tasty Bechamel Sauce
    By YO!!! in forum Cooks - Epicureans - Toque-istas
    Replies: 4
    Last Post: 09-12-2012, 01:43 AM

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •