Hatch Special Sauce Recipes

HATCH SPECIAL SAUCE

Hatch Special Sauce image

Papaya, mango, and rum add a sweet, tropical touch to this slightly spicy, chile-laced salsa. It is named for the region where New Mexico chiles hail from.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 45m

Yield Makes 3 cups

Number Of Ingredients 12

Ingredients

5 dried New Mexico chiles
2 serrano chiles
1 ripe papaya, peeled and coarsely chopped
1 ripe mango, peeled and coarsely chopped
2 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
1/4 cup fresh cilantro
1/4 cup white rum
2 tablespoons fresh lime juice
1 tablespoon raisins
1/4 teaspoon cayenne pepper
Coarse salt

Steps:

Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds.
Place serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs.
Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt.

HATCH GREEN CHILI SAUCE

Hatch Green Chili Sauce image

There is nothing like hatch green chilies. Roasted, skinned, and transformed into a sauce these are irresistible. The sauce is bright with flavor. It has just the right amount of spice and savoriness. Pour over your favorite taco, to turn Taco Tuesday into something special.

Provided by Kathleen Evans @KathleensKritters

Categories Salsas

Number Of Ingredients 12

Ingredients

10 - chopped hatch green chilies (cleaned of outer skins and most seeds)
1 - yellow onion, chopped
1 clove(s) garlic, finely chopped
1 stick(s) real butter
1 tablespoon(s) Worcestershire sauce
1/2 teaspoon(s) ground ginger
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) white pepper
2 teaspoon(s) cilantro (crushed)
2 - chicken bouillon cubes
2 tablespoon(s) all-purpose flour
2 cup(s) boiling water

Steps:

To prepare the hatch chiles, place the chilies in a hot cast iron skillet.
Roasting until the skins have blackened, turning occasionally.
Place hot hatch chilies into a resealable bag. The steam will help remove the skin.
Remove the hatch chilies from the bag and peel off the skin.
Cut off the chili skin and remove seeds. Then dice chilies.
Preheat cast-iron skillet. Sauté veggies over med-high heat in butter.
Add all other ingredients, except bullion and water; stirring constantly.
Mix bouillon with water until dissolved.
Pour one cup water mixture into skillet.
Add flour to the remaining water mixture.
Blend until thick.
Slowly add to the skillet mixture.
Cook over medium heat until onions tender. May need to add a little more water. Taste for season-appropriateness. Allow cooling in skillet.
Transfer to a refrigerator container until needed. It will keep in fridge for one week.

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