Other than the time that my good friend Brittanie of Three Diets One Dinner sent me some fresh Hatch green chiles (side note: this was the exchange that sparked Paleo Pen Pals), I've only ever had access to canned green chiles around here. That doesn't stop me from using them all the time, but I'd much rather have the real deal! So, I was super stoked when Preston from The Hatch Chile Store contacted me about trying out their frozen, roasted chiles - straight from the source in Hatch, New Mexico! Preston's family has over 300 acres of farmland in the Hatch Valley where they grow their chiles. They have four varieties, ranging from mild to extra-hot. I chose the Hot Frozen Whole Hatch Green Chiles and these are no-joke-hot! If anyone tries the extra-hot, let me know if you survive the heat. ;)
The chiles were packed and shipped frozen in vacuum sealed bags in a large cooler. Before freezing, the chiles are roasted and peeled, so once you defrost them, a lot of the prep work is already done for you. I like that they were still whole so I could choose how to use them, but they do also sell frozen chopped chiles, as well as fresh chiles, red chiles, chile powder and salsa. I have to admit, I was at first unsure of what I would do with a 2.5lb bag of green chiles, but once I had them in my hands and had chiles on my brain, I made a full week of hot and spicy dishes with Hatch green chiles!
The first recipe I am going to share with you is a Hatch Green Chile Sauce, as it is the base for many of the other recipes I came up with. The heat in this sauce will depend on the spiciness of your chiles. I added diced tomatoes and lots of southwestern spice for a sauce that would perfectly accompany eggs, chicken, pork, seafood and even this delicious breakfast casserole. I hope you enjoy this recipe, and be on the lookout over the next couple of weeks for the rest of my Hatch green chile creations!!
Hatch Green Chile Sauce
Makes: About 2 Cups
Time: 60 Minutes
1 tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 cup chicken stock, divided
1 cup diced Hatch green chiles that have been roasted, peeled and seeded
1/2 cup diced tomatoes
1 tsp cumin
2 tsp paprika
Salt and pepper to taste
Heat oil in a large skillet over medium heat.
Add garlic to pan and saute for 3 minutes, stirring often. Add onion to pan and saute for an additional 3 minutes, stirring often.
Stir in 1/4 cup of the chicken stock and stir well. Add chiles, tomatoes and spices. Stir well to incorporate.
Increase heat to medium-high and bring mixture to a boil. Once mixture is boiling, reduce heat to medium-low and cover.
Simmer for 30 minutes, stirring every 10 minutes. Add a bit more stock each time you stir, as sauce begins to thicken.
Transfer sauce to a blender or use an immersion blender to blend to desired consistency.
Disclaimer: I was not compensated for this post, but did receive complimentary product from the company. All opinions are 100% my own and I would never share a product or service with you that I haven't purchased or used myself.