New Mexican Hatch Green Chile Pepper Sauce Recipe

New Mexican Hatch Green Chile Pepper Sauce Recipe
I was in Fresh Market late August this year, and to my surprise I saw bundled freshly wrapped trays of New Mexican Hatch green chile peppers.  I remember last years harvest proved fruitful on those nights where I wanted to add a little depth and hotness to soup, chicken or tacos.  It’s the perfect accompaniment. You can roast them, can them, freeze them, pack them in water, oil, salt, or any combination – think roasted red peppers or tuna in olive oil. When canning, I prefer olive oil over water – it’s just my preference for healthy oils.  Although my doctor may say otherwise  – my HDL is over 100.

I also met a nice woman whom inquired about the hatch peppers, to which I shared with her my New Mexican Hatch Green Chile Pepper Sauce Recipe.

It should also be noted that our President of the United States visited the New Mexican Hatch Green Chile Pepper Festival last year in 2011. Our President really does have good taste.

To Roast Peppers – simply lie flat on a large baking sheet. Set broiler to low. Place baking sheet with peppers directly under the broiler with oven door closed. Wait for peppers to puff up, and blister. They will turn a little black on skin. Carefully, open door and pull rack out, so as to be able to flip the peppers using tongs. Place back underneath broiler. Wait for blistering to take effect again and remove and place roasted peppers in glass bowl. Repeat with the remaining peppers.

Once peppers are roasted, wait for them to cool. carefully peel skin away from flesh. Gently pull stem out of flesh, and carefully slice flesh near top to expose seeds, and rinse under running water.

Proceed to recipe.

Authentic New Mexican Hatch Green Chile Pepper Sauce Recipe
  • 3 tablespoons corn oil
  • 2 tablespoons all-purpose flour
  • 1 cup onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups hatch chili peppers, roasted, peeled, seeded, and chopped
  • 2 cups beef broth
  • 1 teaspoon salt

1.Saute onions in corn oil: in a heavy saucepan until they begin to brown.
2.Add garlic : and cook another 2 mintues.
3.Stir in flour: so that it thickens.
4.Add chopped chilies,: beef broth and salt and mix well. Bring to a boil and simmer 10-15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for 3 days, or frozen.
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