Once upon a time, I did not like green chile…or any other color of chile, for that matter. (Because I was a very naughty and ignorant child.)
Back in my chile-hating days, my family would drive an hour up the road to Hatch, New Mexico on Labor Day Weekend for the Hatch Chile Festival. The minute we entered town, we could smell the aroma of chiles being roasted. And to think I found the smell unappealing! (Again, I had a few screws loose when I was ten years old.)
Now I would give anything to revisit that festival and taste everything in sight, not to mention bring home a truckload of roasted green goodness! Unfortunately, since a September trip to New Mexico was not in the plans, I decided this past spring to plant an assortment of Serrano and Anaheim peppers instead.
I am sad to say that I picked the last of our bounty this past week, but I have been carefully stock-piling them over the summer for this purpose and this purpose alone:
Green chile sauce is pure magic! Great uses for it include:
- A sauce to spoon over skirt steak
- A flavorful base for stew
- Enchilada sauce
In late August and early September, many grocery stores offer fresh Hatch chilies and will even roast them on site for you. Many even sell pre-roasted, pre-peeled green chilies, so why not try your hand at making your own green chile sauce. (I dare you to go back to the canned stuff!)
Green Chile Sauce
(adapted from Fine Cooking Magazine)
Peel, seed and chop 1-1/2 pounds of roasted green chile. For a great chile-roasting tutorial, click here.
Next, remove the papery skins from 6 medium-sized tomatillos. Don’t be alarmed by the sticky, waxy surface, though. That’s just a tomatillo being a tomatillo.
Boil tomatillos for about 15 minutes until soft . Don’t over-cook them or they will be utter mush!
Dump the tomatillos into a food processor or blender and pulse until smooth.
Add chilies along with 2 teaspoons minced onion, 1 clove of garlic, minced, 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Stir in 1 teaspoon dried oregano and 1 quart of chicken broth. Bring mixture to a boil over medium-high heat, and then reduce the heat and simmer for 10 minutes.
Mix 3 tablespoons flour or 1 tablespoon cornstarch with a couple tablespoons of cold water and whisk into the sauce until completely incorporated. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, about 5 to 15 minutes. Season to taste with salt and a couple squirts of Tabasco sauce.
I don’t know about you, but I can SMELL this photo, and it smells deeeeelicioso!
Someone get me a tortilla and grilled pork chop, STAT!
What’s your favorite use for green chiles?
- 6 medium tomatillos, skins removed
- 1 qt. homemade or low-salt chicken broth
- 1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch-long chiles), roasted
- 2 tsp. minced yellow onion
- 1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
- 1 large clove garlic, minced
- 1/2 tsp. kosher salt; more to taste
- 1/4 tsp. ground white pepper
- 3 Tbs.flour mixed with 2 Tbs. cold water
- Tabasco sauce, optional
- Place tomatillos in boiling water until soft, 5 to 10 min. Drain and purée in a blender or food processor.
- Place tomatillos in a large saucepan along with broth, chiles, onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Whisk in the flour slurry. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min.
- Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.