18 Aug Creamy Green Chile Sauce
If you know me in real life, you know that my family LOVES green chile peppers. For the past 30+ years, we’ve ordered chiles from New Mexico by the bushel, shipped them to Tennessee (or Michigan, back in the day) and roasted them ourselves. Our freezers are always fully stocked with fresh green chiles to last the entire year. It’s obviously a strange tradition… but I love that it’s one we get to share with others. Over the years we’ve introduced MANY family and friends to the glory of the Big-Jim.
The running joke is that my dad would put green chile on ANYTHING. I tease him that he’d even use it on a PB & J if nobody was looking! But the truth is, this versatile pepper really can be used to spice up almost any dish. Great on eggs, spaghetti, hot dogs… or in your favorite Mexican dishes and soups.
This green chile sauce is that way too. Flavorful, bright, and easy to throw together; this sauce can kick up your meals from boring to BOLD. And since you’re making it yourself, you have all the control over the spice level. Our “gringo” friends can choose to reduce the amount of chiles, to taste, and our seasoned veterans can pile on the heat.
Use this as a dip for tortilla chips, as a sauce for a turkey wrap, a dressing for a salad, or on fish tacos! The opportunities for experimentation are practically endless.
How will you serve this sauce? Let me know in the comments!
- 1 cup (lightly packed) washed cilantro leaves
- ½ cup plain non-fat Greek yogurt
- ½ cup real mayonnaise
- 2 garlic cloves
- 2-3 heaping Tbsp of diced green chile peppers
- juice of 1 lime
- ½ tsp sea salt, to taste
- Combine all ingredients in a food processor.
- Pulse until smooth.
- Store in the refrigerator for up to 1 week.