Green Chile Emulsion
Tiger Blood Chile Sauce
This is a somewhat “white tablecloth” recipe & very much nontraditional. However, it is simple to make and extremely delicious.

1 lb chopped & peeled New Mexican Green Chile (all water must be drained if you are using frozen chile) I prefer it to be pretty hot.
½ cup olive oil
¼ cup canola oil
¼ teaspoon kosher salt
½ tablespoon white distilled vinegar

Put the oil, chile & salt into a sauce pan and heat to 180 for 5 minutes. Pour the mixture into a blender & add the vinegar. Put the lid on the blender and begin blending on low. Gradually increase the speed until you have a smooth puree.

Great for beef & chicken as a sauce, spread or topping.