Diner Green Chili Sauce ?

[Weapon X]

Hi All......I am looking for a good green chili sauce recipe.
I am calling it "Diner" because I have seen it or versions of it on Food Networks "Diners, Drive Ins and Dives".

Many of the diners they visit have some type of thick Green Chili Sauce.....to put over enchiladas....eggs......burritos......etc...etc... etc...

I mean this sauce looks fantastic but they never post recipes.....

So does anybody know of any good green chili sauce recipes???

[Kitchen Witch]

2 tablespoons Oil or lard
1 each Clove garlic
1/2 cup Minced onion
1 tablespoon Flour
1 cup Water
1 cup Diced green chili
1 each Salt to taste

In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

[Weapon X]

NICE!!!!!

Thanks Kitchen!!!!

[Kitchen Witch]

Anytime! I'll dig up a few more!

[Weapon X]

Thanks so much....that would be awesome.

I have noticed on the show, I mentioned above, that some of the sauces have specs of red and I assuming that it is tomato........or maybe red bell pepper.
I am sure it is a fairly simple sauce recipe but I was never one the come up with a recipe from scratch........but I do love to "tweek" some of the recipes I have just a bit.

Regular canned green chili sauce is great over eggs but it would sure be nice to make it from scratch..........and your help it greatly appreciated.

[Kitchen Witch]

* 3 tablespoons corn oil
* 2 tablespoons all-purpose flour
* 1 cup onion , chopped
* 2 teaspoons minced garlic
* 2 cups roasted new mexican green ( (4) 4oz cans work well here)chilies ,peeled/seeded/chopped
* 2 cups chicken broth
* 1 teaspoon salt


* In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
* Add garlic and cook another 2 minutes
* Stir flour in with onions and garlic so that it thickens
* Add chopped chilies, chicken broth and salt and mix well
* Bring to a boil and simmer 20 to 30 minutes to allow mixture to reduce
* The sauce should be thick enough to bind chilies and onions together
* Sauce can be refrigerated for three days, or frozen.
* 4 Cups (approximately)



3 green tomatoes, peeled, seeded & chopped
1/2 c. chopped green onions
1 clove garlic, pressed
2 tbsp. chopped parsley
1/4 c. chopped green chilies
2 jalapenos, pickled
2 peppers, seeded & minced
1 tsp. ground coriander, soak in 1 tsp. water
1/2 tsp. salt

Chop all vegetables. Drain the water from the coriander and add it to all ingredients. Chill at least 1 hour before serving. This sauce keeps well in the refrigerator in a covered jar. One tablespoon chopped lambs quarters may be added to sauce if you wish. Yield: 2 servings.

[Weapon X]

I tried the first one you posted last night Witch.....it was GREAT!!
I put it over scrambled eggs.......man! was it good....I used canned chilis green by the way but i can't wait to try it with fresh roasted chilis.....

I also can't wait to try the new ones you posted........Thanks again....

[Kitchen Witch]

WeaponX -

I am so glad you enjoyed the first one! And I hope that the others are just as good if not better!

And of course - you're very welcomed!