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Sauces and Condiments

Joe Romero's green chile sauce

BY 2 a.m., the fire was a roaring beast, orange flames leaping skyward in the darkness. Stick by stick, over the last five hours, I'd thrown a pile of wood 4 feet high into the pit. I would feed it ... Read more

Total time: 45 minutes | Makes 2 cups
  • 4 green pasilla or poblano chiles
  • 2 small tomatoes
  • 1/3 large onion, chopped
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar

Step 1Roast the chiles and tomatoes on a rack under the broiler or over a gas flame until the skins are black and blistered, about 7 minutes for the chiles and 4 to 5 minutes for the tomatoes. Peel the charred skins by rubbing them off with a kitchen towel. Remove the seeds from the chiles, then chop the chiles and the tomatoes. In a bowl, mix the chopped chiles and tomatoes with the onion, oil, salt and sugar. Mash all the ingredients together with a wooden spoon, then serve.

Note: Pick chiles that are smooth, rather than deeply wrinkled.
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