Hatch Chili Green Sauce

I am from New Mexico, and Hatch Chilies are everywhere there when in season.  Hatch Chilies are green chilies that come from Hatch, New Mexico.  They have a unique and delicious flavor and you can buy them mild or spicy.  We can find them at all the supermarkets in Texas right now, the season is usually early August to late September.

Hatch Chilies

I made the an incredibly good Hatch Chili sauce to go with some green chili chicken enchiladas I was making.  I then saved the rest and enjoyed it the next morning on my eggs and then again that day at lunch on my chicken salad.  It is addictive!

Ingredients (This makes quite a bit):

10 Hatch Chilies
1 White Onion Diced
3 Cloves Minced Garlic
4 cups chicken broth or Stock
Salt and Pepper

Roast the Hatch Chilies in your oven with the broiler set to medium high, keep an eye on them turning a couple of time to evenly roast. They will take about 20 minutes, but you can tell when they start to brown and the skin begins to bubble, they are done. Remove carefully with tongs and place in a large zip lock bag or a sealed bowl, this will allow them to steam and cook further making the skins easier to remove. Allow them to steam for about 15 minutes and then rub them to gently remove the skins, you may need a knife to remove any remaining skin. Then remove stem and seeds. (sometimes I don’t mind if a few seeds linger since I am putting it in a food processor, it gives it a little extra spice)
While the Chilies are steaming saute the diced onion in olive oil and when translucent add the garlic. When the peppers are clean and ready throw them in the pan with the onions for a minute or so and then add the chicken stock and bring to a boil, this only needs to simmer for a few minutes. Then transfer it to a food processor and puree.
Mine was very spicy because I bought the hot Hat Chilies. The consistency is perfect, it’s not too runny or too thick, however you could add some cream or mascarpone cheese to this to thicken it up and cut through the spice.

I plan to make this sauce again and use it to make a green hatch chicken and white bean soup. YUM!

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