New Mexico Green Chile Sauce

Red or Green? That is the token question at almost every restaurant in Santa Fe. Personally, I like "christmas". I like to have my food drenched in red and green chile. This green chile recipe is a smothering sauce. Smother your eggs, smother your burrito, smother your potatoes,  smother your enchiladas. You get the point.

                                                       New Mexico Green Chile Sauce
Ingredients
2 tbs oil (olive or grapeseed oil)
1 small onion, diced
2 cloves garlic, minced
1/2 cup cold water
2 tbs cornstarch
1.5 to 2 cups chicken broth
~16oz chopped green chile (roasted)

Directions
Dissolve cornstarch in cold water, and set aside. Saute onion and garlic in oil until soft, over medium heat. About 8 minutes.
Whisk cornstarch mixture into onions, immediately add 1 cup chicken broth. Sauce should be thickening slightly. Stir and then add remaining chicken broth. Next add the green chile and simmer over low heat for 15 minutes. Enjoy!

                                                 Tacos topped with NM Green Chile Sauce

**Why do New Mexican's spell chile with an "e" and not and "i"? Read this article from the New York Times

Tomato Avocado Salsa

This recipe comes from a wonderful woman in Santa Fe. Della kindheartedly shared this recipe with me after I devoured it at a holiday party last year. Thankfully it is now my go-to salsa :)

1 14oz can diced tomatoes 

1 jalapeno, diced

2 scallions (use only the bottom half), diced

1 large handful of fresh cilantro

salt and pepper to taste (about 1/2 tsp each)

1 avocado, chopped

Directions

Add tomatoes, jalapeno, scallions, cilantro, salt and pepper to blender or food processor and chop for about 30 seconds. If not spicy enough, add sprinkles of chile pequin (red pepper flakes). 

Transfer to a serving bowl and top with slices of avocado. Serve with corn tortilla chips.