cilantro pesto

Green Chile-Cilantro Pesto

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Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.

Ingredients

1 cup chopped green New Mexican chile
1 cup chopped fresh cilantro
1/3 cup piñon nuts
1/2 cup grated Parmesan or Pecorino Romano cheese
1/2 cup virgin olive oil

Instructions

Place the chile, cilantro, nuts, and cheese in a food processor and, while processing, slowly drizzle in the oil to form a pesto. Heat Scale: Medium

Classic New Mexico Green Chile Sauce

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This all-purpose sauce recipe is from the southern part of New Mexico, 
where green chile is the one of the state's top food crops and is used 
more commonly than the red form. It is a great topping for enchiladas 
and is often served over scrambled eggs. Variations: To thicken the 
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon 
vegetable oil, taking care not to let it burn. Slowly stir the roux into 
the sauce and cook to the desired thickness. Coriander and Mexican 
oregano may be added to taste. For added heat, add more New Mexican 
chiles or a serrano or two.

Ingredients

1 small onion, chopped
2 cloves garlic, minced (optional)
2 tablespoons vegetable oil
6 green New Mexican chiles, roasted, peeled, seeds and stems removed, 
chopped
1/2 teaspoon ground cumin
2 cups chicken broth or water

Instructions

In a pan, saute the onion and garlic in 2 tablespoons of oil until soft.
Add the chile, cumin, and water and simmer for 1/2 hour. The sauce may 
be pureed in a blender to the desired consistency.

Mary Jane’s Green Chile Meatloaf

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Take a meatloaf recipe from the Midwest, transfer it to New Mexico, add some green chile (El Pinto brand bottled, flame-roasted works great), and bingo, a spiced-up old standard made even more delicious. Serve with baked potatoes, vegetable, salad. It makes great sandwiches the next day.

Ingredients

1 egg beaten in a large bowl
1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats)
1/2 cup finely chopped white onion or shallots
1/4 to 1/2 cup plain breadcrumbs (start with 1/4 cup-if the mixture looks too moist, mix in more)
1/4 cup catsup or more depending on the mixture
1/2 cup well drained green chiles, or green chile salsa drained very well and squeezed in a paper towel
Ground black pepper and a little salt

Instructions

Preheat oven to 350 F
Slap  on the latex gloves and gently mix all of the ingredients together in a large bowl. This is when you need to determine whether to add more bread crumbs or more catsup.
Shape into a rectangular loaf and place the mixture in a bread pan. Bake for 1 hour for a one pound loaf. Bake 1 and 1/4 hours for a 1 1/2 pound loaf
Place several paper towels on a heat proof plate( to absorb excess grease) and  place the meatloaf on them. I use 2 spatulas at each end of the loaf  to remove it, so it doesn’t break in the middle.

Crab and Green Chile Stew (Kotokyim)

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This dish from Ghana is delicious and easy to make.  The hot chilies are countered by the tomatoes and the crab.  Serve this dish with hot, cooked rice.

Ingredients

  • 1 onion, peeled and cut into quarters
  • 3 to 4 hot chiles, such as serrano or jalapeno seeds and stems removed
  • 2 tablespoons peanut oil
  • 1 pound cooked crab meat, flaked
  • 1/2 teaspoon salt
  • 1/2 freshly ground white pepper
  • 3/4 cup tomato or canned V 8 juice
  • * Garnish: minced parsley

Instructions

Place the onion, chiles and the oil in a food processor or blender and mince finely.  Heat a deep skillet, and the minced mixture, and saute for 1 minute.

Add the chopped tomatoes and saute until the tomatoes are soft; then, add the crab meat, salt white pepper, and tomato juice and simmer for 15 minutes, covered.

Garnish with minced parsley.

Ethiopian Green Chile Paste (T iqur Qarya Awaze)

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This is the green chile counterpart to Ethiopian Berbere, but there are some differences.  It’s green, it’s much milder, and instead of placing it in stews, it’s a condiment or dip for breads and meats.

Ingredients

  • 2 bell peppers, seeds and stems removed, chopped
  • 3 jalepeno chiles, seeds and stems removed, chopped
  • 1/2 tablespoon garlic
  • 1 tablespoon minced ginger
  • 1/4 cup vegtable oil
  • 1/4 cup cilantro or Italian parsely
  • 1/2 teaspoon Holy Basil
  • Water as needed

 

Instructions

In a skillet, combine the bell peppers, jalapenos, garlic ginger and oil, and saute until the bell peppers are tentder, about 15 minutes.  Drain the oil off and place the peppers in a blender.  Add the cardamon, cilantro, holy basil and puree.  Add enough water to make a thin paste.