Best Hatch Green Chili Sauce Recipes

Green Enchilada Sauce With Hatch, New Mexico Chili image

Provided by Matt Madrid

Categories Sauces

Time 1h30m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups New Mexico green chilies
4 garlic cloves
1 medium yellow onion
2 cups chicken stock
1/2 cup chopped tomato
1 teaspoon ground cumin
2 teaspoons salt
1 tablespoon canola oil
1 tablespoon flour

Steps:

Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.

Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 671, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 2.6

Hatch Green Chili Sauce image

Provided by Kathleen Evans

Categories Salsas

Time 2h

Number Of Ingredients 12

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

Steps:

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