There are many ways to make salsas and sauces, green chile style. And if you're not an adventurous cook, remember that you can't go wrong. Well, you can if you add too many jalapeños! After all, you don't want it so hot that you can't enjoy it.
I saw the original version of this sauce on an episode of "Throwdown with Bobby Flay" where he took on a mom and her son in Tucson. I've made the sauce several times since, realizing each time it does come out a bit differently based on the taste and heat of the vegetables.
I freeze this sauce in smaller portions and take it out periodically to use on top of eggs, as an enchilada sauce, in a cup of beans, or yesterday- drizzled on top of a pork spinach loaf. It gave the loaf an extra zing. Finally, this batch I made on Sunday used leftover tomatoes from the garden and jalapeños. We all know how sometimes we end up with a too many garden pickings and this is a good way to enjoy them.
Tomatoes (three or four large, more if smaller)
3 jalapeños (again, depending on size– I used quite a few in the batch in the photo)
4 garlic cloves peeled
4 fresh green chilies (not roasted)
1 onion, chopped into small pieces
4 more garlic cloves, peeled and chopped
Salt, as needed
Place the tomatoes, jalapeños, first round of garlic cloves, and green chilies a large dutch oven filled with water. Bring the pot to a boil and let it simmer, covered, for an hour.
Using a heat resistant blender jar (like a Ninja which is more accommodating to hot ingredients), puree the entire contents from the pot. You may need to do this two separate times to include it all. Use a heat resistant bowl to hold the sauce if you need to do it in two separate servings.
While the sauce is in the blender, sauté the onion and garlic in the same dutch oven. When the onions glisten, add the puree back to the pot and bring to a boil. Add salt as needed and let it simmer for about 30 minutes.
Serve hot or cold.