Monday, September 10, 2012

Hatch Green Chile Enchilada Sauce

Here I said that I probably wouldn't post much this week, but I keep finding time. [Which means when I'm not as busy as I am right now, I need to remember to post more often. I have 3-4 recipes I am super excited to share with you but I haven't out of pure laziness. Sorry.]

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!]

Cheers.

2 comments:

  1. This sounds SO GOOD. I've been looking for roasted chiles everywhere but am starting to think I'm going to have to settle for regular ones before they all vanish...

    ReplyDelete
    Replies
    1. I hope you find some...if not you can always use any other green chiles like tamatillos. Good luck!

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