Hatch Red Chili Sauce Recipes

NEW MEXICO RED CHILE SAUCE

Steps:

• Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
• Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
• Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
• Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

HATCH RED CHILI SAUCE

Steps:

• Rinse chile pods, remove stems and seeds.
• Place water and pods in a pan and heat to boiling.
• Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
• Remove pods and place in a blender, setting aside cooking liquid.
• (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
• Run through blender until pods form a smooth paste.
• In a large skillet, heat 2 Tbsps. oil.
• Add flour and brown lightly.
• Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
• Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
• Simmer for about 10 minutes.
• May be frozen for future use.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.