New Mexico's Fresh Green Chile Sauce

1. 1

   Roast the chiles over a gas flame or under a broiler until the skin is blistered and blackened.

2. 2

   Place chiles in a paper bag, closed, for about 10 minutes to loosen the skins.

3. 3

   Rub the skins off the chiles and remove the stems.

4. 4

   Discard seeds and veins if you want mild sauce.

5. 5

   Coarsely chop chiles and mix with onions, garlic, tomatoes, salt, pepper and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.