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.