Use salsa to add kick up the heat to favorite dishes. Great with the Chicken Pozole Verde.

After making chicken enchiladas with green sauce, using a canned sauce, I decided to try and make my own homemade green chili sauce. Looked at a bunch of recipes and combined them to make this one. It came out great and is much better than the canned sauce. Note: I tried using red Fresno peppers but after roasting the skins got tough and I could not remove so I threw them out.

This is not entirely traditional but it is a very good sauce for tamales enchiladas or chili dishes. Mild not too spicy. Oh yeah don't wear white while making this sauce it will stain!!

This sauce is far better than any canned variety and it will make enough for two large meals! Use this recipe to make red enchiladas, smothered burritos, soups, stews and more! Make certain that you don't wear your good clothes because the process can get a bit messy.I prefer to make my sauce the day before for several reasons. It is one less thing to prepare the day of and if you allow the sauce time in the refrigerator, it will get thicker. This sauce is not the typical "gringo" flour-based sauce, so allowing it time to get thicker really helps the sauce adhere well. If you do make the sauce ahead, you may notice that it appears gelatinous; mix well before using.

New Mexicans put this sauce on just about anything, even omelets. But unlike a traditional Chile Verde Sauce recipe, this recipe is pretty easy. Just throw everything in the pot and simmer for a few hours. You can also boil 3 breasts & make a shredded chicken version of this dish.

Chilaquiles are a tradicional Mexican breakfast, it's fried tortillas bathed in green sauce (Also red, chipotle, mole, chile pasilla and poblano depending the region) can be crispy or soft and prepared with cheese, cream and chopped onion (Optional).Green Tomatois the traditional sauce in Mexico City. Are usually a breakfast and serving with eggs, chicken or beef, they're too asy to cook.YOUTUBE VIDEO: https://youtu.be/QbaPfl4nvuU

this is the real thing, the traditional sauce made by New Mexicans for generations

Lightly sweet, with a slight tang, and a punch in the face of heat (if you choose, and you should).I ran into this recipe a long time ago, and I’ve been devouring it ever since. I’ve probably had more people ask for this recipe than any other, and I go through this stuff like it’s going out of style.My favorite way to eat this sauce is when it’s drenching sticky Calrose rice. Nothing more, just rice and this killer sauce.

I was looking for an easy sauce to put on chicken Milanese and I came up with this recipe. Very flavorful with some heat. You won’t be disappointed.