New Taste Journal
Whole Grain · Whole Food · Big Flavors
Authentic Green Chile Peppers From Hatch, New Mexico!!!
Hatch Green Chile Sauce
8 Hatch Green Chile Peppers
1.5 Cups Vegetable Stock
5 Tbs. Lime Juice, fresh squeeze
1 Tbs. Cumin, ground
1 Tbs.. Oregano, dry leaf
1/2 Tbs.. Coriander, ground
1/4 tsp. Ground Pepper
1/2 tsp. Salt
1 Cup Cilantro
7 Cloves Garlic
1 Tbs. Olive Oil
Turn grill on high.
Roast peppers for a few minutes on each side with the lid closed.
Skin should blister and begin to puff away from the meat of the pepper.
Some burning of the skin is fine but you do not need to burn all of the skin.
Remove peppers from the grill and let cool on a large plate.
You can peel the skin from the peppers at any time
You my want to wrap cooled peppers in plastic and place in fridge overnight as they will peel very easy the next day.
Use your fingers to pull the skin off of the peppers.
Pull the peppers open to expose the seeds.
Remove the seeds and stems from the peppers.
Place all ingredients,
minus onion, garlic and oil
, into a blender.
Wash and shake dry the cilantro.
Tender stems are fine to use.
Run blender to puree ingredients together.
Mince the onion and garlic fine.
Place oil, onion and garlic into a hot pan.
Cook and stir over medium-high heat for a minute or two.
Garlic and onion should sizzle and begin to turn light brown.
Pour the ingredients from the blender into the pan and cook for another minute.
Stir often as sauce will want to splatter from the pan.
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