Hatch Green Chile Sauce

Ask anyone who has every lived and moved from the sunny state of New Mexico, and ask them what they miss the most… and I’ll bet you they’ll all say the same thing.

The food!  Namely the chile.  I know – crazy huh?

How can something so silly as a pepper plant drive the madness that happens every fall as thousands of folks scramble to get their green chile fix for the year.  Probably because these are not ordinary pepper plants, these are Sandias, Big Jims, and Joe E Parkers.  These are Hatch Green Chiles.  And there’s nothing like them anywhere else in the world.

Comparing  Hatch green chile to say one of those little 4oz cans of ‘green chiles’ in the grocery store is like comparing a Coors Light to say a fresh pint of Pliny The Elder – there’s just no comparison – at all – not even close.

The heat is definitely a factor, but the flavor – especially after they’ve been roasted and steaming in the bag for an hour or so – oh my – and even the smell is like a little slice of heaven.

What you have to understand is that in New Mexico, chile sauce (green or red) is like ketchup.  It goes on just about anything, and I don’t just mean burritos or enchiladas.  I’m talking on eggs, hamburgers, pizza, potatoes, everything!  And we just can’t get enough.

Red, Green, or Christmas?

Green chile sauce is made from green chiles that have been roasted until the outer skin blisters and blackens.  Once the outer skin is peeled away the remaining chile is de-stemmed and de-seeded and chopped into a delicious sauce.  The base of the sauce is usually onions and garlic softened with a pat of butter or lard, the chiles of course, flour for a thickener, and then topped off with some fresh chicken stock.  Some folks add pork, some add tomatoes, but the main ingredient is chile.

Red sauce on the other hand is made from those pretty, dried, ristras you see hanging outside of homes and businesses.  These are simply green chiles that have been left to ripen and then strung up to dry.  The dried pods are then ground into a chile powder and used to make the sauce.  See my other post on Red Chile Sauce for the recipe.  

And Christmas?  If you can’t make up which sauce you want on your Huevos Rancheros – you get both!

Green Chile Vegan

Just because we’re Brand New Vegans now doesn’t mean we have to give up our chile.  Oh no.  Our burritos are now freshly cooked Pinto Beans, chopped onions, shredded lettuce, and right off the vine tomatoes smothered in this delicious Hatch Green Chile Sauce.

I also use it to top off a baked Yukon Gold potato.

Or add some to this amazingly easy recipe for Spanish Rice in a rice cooker.  

Once you get a taste for this sauce, you’ll find yourself putting it on everything.  I guarantee it.

Preparing Green Chiles

Since I no longer live in New Mexico, I buy my Green Chiles at Whole Foods.  Ask around and see if your local grocery will carry them.  And if they do, ask if they will roast them for you.  If not they are actually pretty easy to roast yourself.

Just remember when handling Green Chiles – wear gloves – or keep your hands away from your eyes or any other body part that’s sensitive to extreme burning!  The oil in these pods is quite hot, and I for one will admit I rubbed my eye once.  Just once.  Let’s just say the following 30 minutes or so was not very pleasant and my kitchen sink became an emergency eye wash.

It hurts – be careful.

• Wash and dry each chile.
• Take a fork and poke a few holes in each chile to let the steam out.
• Line a cookie sheet with foil.
• Broil the chiles on the top rack about 4-6″ away from the broiler
• Turn often to insure the skin blisters evenly.
• Alternatively, use your BBQ grill.  I’ve heard this is a lot easier and ensures a more even roast.
• Turn often with tongs – you just want the outer skin to blister and slightly brown.
• Once they’re done – drop them is a plastic bag or a covered pot.
• The idea is to lead them steam for 20 minutes or so – this makes the skin peel off easier.
• Pack in small freezer bags and freeze for later!

To use your frozen Green Chiles:

• Defrost the chiles until they are limp and pliable
• Wearing gloves carefully remove the outer skin – it should just peel off
• Remove the stem, membrane, and seeds – these are what makes the chile hot!
• Chop and use immediately

Print Hatch Green Chile Sauce

Prep time:  1 hour

Cook time:  30 mins

Total time:  1 hour 30 mins

Serves: 4

Serving size: 

Calories: 

Fat: 

A warm, rich, taste of New Mexico jumps out at you with this Hatch Green Chile Sauce. I used mild chiles in this recipe so obviously the hotter the chile the hotter the sauce. Adds a nice New Mexican kick to burritos, enchiladas, or just as a potato topper. Ingredients

• 1⅓ cups low sodium vegetable broth
• ½ cup chopped onion
• 3-4 cloves minced garlic
• 2 tbls flour
• 1½ to 2 cups chopped, roasted green chiles
• 2 tbls low sodium soy sauce
• 1 tomato - chopped
• ¼ tsp garlic powder
• ¾ tsp salt

Instructions

1. Saute the onion and garlic in ⅓ cup of the broth until soft
2. Add the flour and stir until it makes a thick paste
3. Slowly add the remaining broth
4. Add the chiles and tomato and stir to combine
5. Add the soy sauce and seasoning
6. Simmer until it thickens to your desired consistency
7. Season with additional salt and pepper if needed

Notes I added the chile cleaning process in the prep time. Obviously if yours are already peeled and cleaned it will be quicker. 3.2.1311
 

Image Source: Flickr/odonata98