We have often travelled to Santa Fe, New Mexico where they are
crazy about their Hatch Chilies which they roast and serve with everything. I have seen them frozen in the market but we have
never purchased them.
We went to Gelson’s our neighborhood market and what did I
see? There was a big stand outside
of the market where they were roasting mountains of Hatch Chilies. For one day
only, Silverlake was an extension of Santa Fe. We bought a several containers
of the chilies and brought some home to freeze and dropped one off at one of
our favorite restaurants Barbrix.
We found a recipe for Green Chile Sauce with Dried Green Chiles from Cooking with Café Pasqual’s by Katharine Kagel. When ever
we are in Santa Fe, we always wind up having lunch at Pasqual’s. We knew their
recipe would be perfect. We bought some guacamole, Salsa and Tortillas and we
were good to go to make our version of a New Mexico Treat. It was almost like
being there!
Green Chile Sauce with Dried Green Chiles
From Cooking with Café Pasqual’s by Katharine Kagel
This is the ubiquitous sauce of New Mexican cuisine. It is used
on breakfast eggs, enchiladas, and burritos. With the addition of meats and
vegetables, it is also used in stews. This version of green chile sauce uses
dried chiles. You may also purchase frozen prepared green chiles that are
already roasted, peeled, and chopped. The frozen ones, however, do not have the
smoky roasted favor of the dried chiles, if those two options are unavailable,
try to obtain fresh New Mexican green chiles that resemble Anaheim chiles.
Failing that, Anaheim chiles may be sub-stituted, but they are very mild and
could be augmented with 1 or 2 poblanos, jalapenos, or serranos if more heat is
desired. The sauce may be kept in the refrigerator for up to 4 days and frozen
for up to 2 months.
Capsaicin is the chemical found in all chiles that, when eaten,
releases stress hormones in the body, speeds up metabolism, and gives a
distinct sensation of well-being. In New Mexico, we call this phenomena the
"chilefix!" Be sure to wear gloves when handling chiles if you are
sensitive to them, and don't rub your eyes with hands that have touched chiles.
The best antidote for eating a chile that is too hot for comfort is to down a
few swallows of milk or eat any sort of dairy product until the pain subsides.
Some swear that a tablespoon of sugar or honey is the best panacea. This
recipe, however, is not a hurt'n chile sauce at all.
Makes 4 cups
1 ounce dried green
chiles, or 1-1/2 pounds fresh mild green New Mexican chiles plus 3/4 pound hot
New Mexican green chiles, or 2 cups frozen green chiles
4 cups water
½ white onion, cut
into medium-size cubes
6 cloves garlic,
finely diced
2 teaspoons dried
Mexican oregano or dried marjoram leaves 1-1/2 teaspoons kosher salt
2 tablespoons
vegetable oil
3 tablespoons
all-purpose flour
To hydrate the dried green chiles, pour boiling water over them
and let them soak for 30 minutes. Drain the chiles. Remove any peels that maybe
present, then slice into 1/4-inch strips and cut into 1/2-inch cubes.
If using fresh chiles, roast them over an open flame on a
grill, or lay the chiles directly on the burners of a gas stove on high heat.
Turn the chiles with tongs until they are charred and blistered all over. You
may also opt to put the chiles in a flameproof pan under the broiler of a
stove. Use tongs to turn them often, ensuring that the whole chile is charred.
Put the chiles immediately into a plastic bag or inside a cotton cloth towel
and wrap tightly to let the chiles "sweat." Let them steam for at
least 10 minutes. When cool enough to handle, peel the chiles, slit them open,
and remove the seeds and veins.
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