- FOR GREEN CHILE SAUCE:
- 2 onions, chopped
- 2 Tbs. olive oil
- 2 tbs. garlic, minced
- 1½ cup assorted green chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped
- 2 Tbs. & 1 t. green cayenne peppers, pureed
- ½ cup white vinegar
- juice of 3 limes
- ½ t. salt
- 2 Tbs. cilantro
- ¼ cup water
- FOR RED CHILE SAUCE:
- 1 onion, chopped
- 2 Tbs. olive oil
- 2 tbs. garlic, minced
- 4 cups assorted red chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped
- 2 Tbs. & 1 t. green cayenne peppers, pureed
- ⅔ cup white vinegar
- juice of 3 limes
- 1 t. salt
- 2 Tbs. cilantro
- ¼ cup water
- FOR GREEN CHILE SAUCE: Roast peppers under broiler until skin begins to blacken. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Heat 2 Tbs. of olive oil in skillet and add chopped onions. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. Using either an immersion blender or regular blender, puree the mixture until smooth (if using an immersion blender, transfer to a bowl first).
- RED CHILE SAUCE: Roast peppers under broiler until skin begins to blacken. Turn peppers so all parts of the skin are blackened. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor. Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Heat 2 Tbs. of olive oil in skillet and add chopped onions. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. Using either an immersion blender or regular blender, puree the mixture until smooth (if using an immersion blender, transfer to a bowl first).
Step-By-Step Photo Instructions
Roast peppers under broiler until skin begins to blacken. Turn peppers so all parts of the skin are blackened.
Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor.
Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop.
Heat 2 Tbs. of olive oil in skillet and add chopped onions. Cook for 5 minutes.
Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. Using either an immersion blender or regular blender, puree the mixture until smooth (if using an immersion blender, transfer to a bowl first).
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