If you’ve been reading this blog for long, you know I am originally from New Mexico and that I use green chile a lot. Like – a whole lot. I love it and when I can get a big quantity of it I’m all in. I found this 3 lb. bag of it recently and tucked it away in my freezer for just the right occasion. I woke up last weekend craving a big bowl of green chili salsa, so I figured the time was right. The heat of this salsa obviously depends on how hot your green chili is, and it can really vary. I usually find that it is not as spicy as a jalapeno or a chipotle salsa, but if it’s too spicy for you, it can be tamed by cutting it with a can of tomatoes or some roasted tomatillos for a true salsa verde. My recipe is pretty basic and goes well with everything. This made enough to fill several jars at my house, so it’s great if you want to make someone a homemade gift or freeze some. I did link to the exact green chili I used in this recipe and it is an affiliate link.
- 3 lbs chopped and peeled green chile (Click here for the kind I used)
- 2 large onions
- 3-4 tablespoons avocado oil
- 2 tablespoons salt
- 2 tablespoons garlic (or about four to six cloves)
- Juice of two limes
Chop the onions finely and saute them in the avocado oil in a heavy bottomed pan on low heat for about ten to fifteen minutes, until they are very soft. Add the green chili (defrosted if yours was in the freezer like mine). Bring the mixture to a simmer and allow it to cook for at least 25 minutes, or until the chilis and onions are soft and most of the liquid is gone. About ten minutes in, add the garlic and the salt. Once it is cooked thoroughly, add the lime juice and stir.
This would go great with chips but we liked it as a veggie dip. This salsa shines when you put it on top of eggs or on a baked potato, too!