We are at the tail end of Hatch Green Chile season so I wanted to quickly share this recipe. First off, I want to start out by saying that I love all things spicy. I first fell in love with Hatch Green Chilies on our cross-country road trip from San Diego to NYC. We made a left at Albuquerque and landed in Santa Fe for the night. I ate my weight in hatch green chile sauce and I have had an obsession ever since. This year Derika and I moved back to San Diego from NYC and we made sure to stop in Las Cruces, New Mexico so that I could get my fill of Hatch Green Chiles.
For years I have been talking about ordering my own box of Hatch Green Chiles, so that I can have a supply of chile sauce in my freezer for whenever I get a craving. I don’t know why I have not yet ordered these chilies. I guess that this is procrastination at its best. However, I find that the universe has a funny way of sending you signs. This week while I was at the grocery store, they were actually selling Hatch Green Chiles from New Mexico! I squealed a little and then swooped up a couple of bags of chiles. I immediately ran home to roast and make my first ever hatch green chile sauce. What ended up happening is that we now have a freezer full of very spicy chile sauce, that will hopefully hold me over for the next few months or so. I might even make another run the the grocery store to see if they still have some chiles for sale…Yes, I do in fact have a problem!
Below is my super simple recipe for Hatch Green Chiles sauce, so that you can see what all of the fuss is about!
- 1TBS Canola Oil
- 1.5 Cups Vandalia Onion, finely chopped
- 5 Cloves Garlic
- 4 TBS Gluten Free Flour
- 1/2 Tsp. Ground Cumin
- 3 Cups Vegetable Stock
- 2.5 Cups Hatch Green Chiles, (Roasted, Peeled, Seeds Removed)
- 1/2 Tsp. Dried Oregano
- Salt and Pepper to Taste
To Roast the Peppers:
- Line a cookie sheet with tin foil and lay your peppers out on it.
- Turn your broiler on high and let your pepper broil for 7 minutes or so on each side. You want to really char them.
- Remove the peppers from the oven and place the hot charred peppers in a Ziploc bag for about 20 minutes so they can steam. This will help to remove the skin.
- After 20 minutes, put on gloves (trust me on this tip…my hands were on fire for the rest of the day) and remove the skins from all of the peppers.
- After the skin is removed, remove the stems, cut the pepper down the middle and remove all of the seeds. If you like a kick leave some seeds on the peppers. Just know that you have been warned!
- Toss the peppers into a food processor and pulse until you have a chunky processed consistency.
Preparing Your Sauce:
- To save you time, peel and then finely chop up the onion and garlic in a food processor.
- In a medium saucepan, add the oil and sauté the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, and cook over medium heat, stirring, for about two to three minutes.
- Stir in the vegetable broth, bring to a boil and simmer until it thickens.
- Stir in the chilies and oregano. Taste and season with salt and pepper
- At this point you may cool, and store in refrigerator.
- To serve, heat thoroughly and enjoy!
Notes: If you find that your sauce is to thick you can add some water. I did this the next day to thin out my sauce.
To save your sauce, fill an ice cube tray with the sauce and freeze it overnight. The next day remove the sauce from the ice cube trays, wrap each cube in plastic wrap and put the cubes in a zip lock bag and store in your freezer. This way you can use one cube or as many cubes as you like, to whatever you are cooking to add a little spice to your life.