Those recipes will be posted eventually, but this one was too good not to share today!
If you didn't know already, it's Hatch Chile SEASON!!! It only comes for about a month at the end of summer in the Southwest because these chiles are only grown in Hatch, New Mexico. I picked up a 1/4 box of roasted ones the other day from this awesome local store called Farmer's Market [it really is a store, Flag has an actual farmer's market on Sundays which I sadly don't go to very often because of church].
I had a free hour today so I chopped about 2/3 of them up to freeze for meals in winter, then with the rest I made this Green Chile Enchilada Sauce [to freeze and to use this week].
I figured out the recipe by searching through a bunch of stuff I found online and by looking at the back of the jar of store-bought sauce in my cupboard. I stuck with the common ingredients in them and added a few of my own.
Hatch Green Chile Enchilada Sauce
Yields: about 3 cups
10-15 Roasted Hatch Chiles
2/3 of an Onion
2 tsp Garlic Powder
1 tsp Salt
1 Tbl Olive Oil
2 Tbl Water
1/4 tsp Red Chile Flakes (optional)
Roast the Chiles if you bought them fresh, then remove the stems and most of the seeds. [I used mild chiles but if you get the hotter ones, then the more seeds you leave in the spicier it will be.] Chop the onion into big chunks and roast with a little oil until soft. Add the chiles, onion, garlic, salt, and red chile flakes to a food processor or blender. As it blends add olive oil and water. You may need more or less water depending on how "juicy" your peppers are. Blend until smooth [it takes a while] and add more salt or garlic to taste as you go.
Can be used immediately or frozen or canned to store it for later.
I chose to freeze mine in plastic wrap in a muffin tin for 1/3cup servings.
I had a little extra that didn't fit in the tin so I made Huevos Rancheros and poured the sauce over the top of the fried egg. YUMMM!!! [the picture did not make it look appetizing so you'll have to take my word that it was D-E-L-I-C-I-O-U-S!]