Isn’t it funny how a little trip somewhere will change the way you feel about certain foods? That happened to us. We went to Sante Fe, NM last month to visit some family friends & came back loving hatch green chiles. It’s a beautiful place to visit & the food is sooo good. Coming from Southern California, the New Mexican & Southwestern food was a nice change from the Mexican food that we have here. They put hatch chiles on everything. You can literally have them at every meal, plus a snack. But it’s a little sad when you leave an area with local food that you love – you really miss it!
Luckily, we went there at the perfect time, because you can find hatch chiles in California just once a year (every August). So my husband & his obsessive research habits found out where to get these hatch chiles. We bought them in bulk because of how well they freeze & came home with 25 pounds of roasted chiles! We removed the skins, bagged them up & stuck them in the freezer. Looks like we’ll be eating hatch chiles all year long!
This hatch green chile sauce is just like the sauce they serve in Sante Fe. It’s so versatile & easy, you can use it on just about anything. We put it on eggs, tacos, enchiladas, mexican lasagna… pretty much anything you’d put a salsa or sauce on. It has a really mild heat too, so it’s perfect for anyone. Plus, it also freezes well… Now we have a happy freezer full of chiles.
What trips have you been on that made you love (or hate) a certain food?
- 3 Tablespoons Olive Oil
- 1 medium White Onion, chopped
- 3-4 Garlic Cloves, minced
- 2 Tablespoons All-purpose Flour
- 2 cups Roasted Hatch Chiles, chopped
- 2 cups Chicken Or Vegetable Stock (low sodium)
- 1 teaspoon Kosher Salt
- In a large saucepan, heat oil over med-high heat. Add the onion & cook for about 3-5 minutes until soft. Add in garlic & cook another 2 minutes. Add in flour & cook another 2 minutes. Add in the chiles & mix until combined.
- Pour in the stock & any other seasonings you like, including salt. Bring it to a boil, then reduce the heat to a simmer. Cook this for 15 minutes & then turn off the heat (it will thicken up but still be pourable).
* Store sauce in an airtight container in the refrigerator for up to 5 days or freeze
* Add any other spices you like
Adapted from the The Border Cookbook