Hatch Green Chili Sauce Recipes

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.

Steps:

• Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
• Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
• Add the chiles, then whisk in the stock and the seasonings.
• Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
• May keep refrigerated for up to 5 days; freezes well.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

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.

Steps:

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