Was skeptical they were really "Hatch" so I asked the produce clerk and she wheeled out two 50 lb. burlap bags clearly marked "authentic fresh New Mexico hatch chiles". Such a great price! Have to figure out some recipes to try them with. Actually have never used Hatch chiles before, only eaten them in New Mexico. Anyone have favorite recipes to share?
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Beautiful Hatch chiles from New Mexico are 99 cents per pound at Lucky's. Now what to do with them?
- Thread starter pat-nocal
- Start date
Roasted Chili and Portabello Quesadillas
http://www.food.com/recipe/roasted-chili-and-portabello-quesadillas-98402
http://www.food.com/recipe/roasted-chili-and-portabello-quesadillas-98402
Green Chile, this is like a soup
* Exported from MasterCook *
Green Chile
NOTES : This is like a soup, for thicker Green Chili, add another heaping tablespoon of flour
Recipe By :Rachel Martinez
Serving Size : 8
1 1/2 pounds round steak ,chuck, or tenderloin, defat,cut in 2" cube
2 heaping Tabl flour
2 large tomatoes -- diced
4 large garlic cloves -- smashed and diced
8 cups water -- or chicken broth
1 tablespoon jalapeno -- optional
2 teaspoons salt -- or to taste
1/2 teaspoon pepper
1 lb(at least) green chiles -- fire roasted, peeled & chopped into pieces-not canned, frozen is okay
Put some of the fat from the meat into a med-hi pot till it liquifies a little. Brown the meat in the fat,then remove the piece of fat and turn the heat to low. Add the flour, mix well. Let cook for about 2 or 3 minutes, or until it is brown. Add the tomatoes,chiles, garlic, water, (jalepenos), salt, and pepper. Cover and simmer 1 hour. Remove lid and simmer 10 minutes more
* Exported from MasterCook *
Green Chile
NOTES : This is like a soup, for thicker Green Chili, add another heaping tablespoon of flour
Recipe By :Rachel Martinez
Serving Size : 8
1 1/2 pounds round steak ,chuck, or tenderloin, defat,cut in 2" cube
2 heaping Tabl flour
2 large tomatoes -- diced
4 large garlic cloves -- smashed and diced
8 cups water -- or chicken broth
1 tablespoon jalapeno -- optional
2 teaspoons salt -- or to taste
1/2 teaspoon pepper
1 lb(at least) green chiles -- fire roasted, peeled & chopped into pieces-not canned, frozen is okay
Put some of the fat from the meat into a med-hi pot till it liquifies a little. Brown the meat in the fat,then remove the piece of fat and turn the heat to low. Add the flour, mix well. Let cook for about 2 or 3 minutes, or until it is brown. Add the tomatoes,chiles, garlic, water, (jalepenos), salt, and pepper. Cover and simmer 1 hour. Remove lid and simmer 10 minutes more
melissa-dallas
Well-known member
Wow! I saw the HALF POUND of serranos, but then saw they were seeded
If they were not this salsa would probably be capable of spontaneous combustion.
If they were not this salsa would probably be capable of spontaneous combustion.
florisandy
Well-known member
LOL!! I call it "turning into
Lady Hindenburg" after I've eaten hot buffalo wings and such...
Lady Hindenburg" after I've eaten hot buffalo wings and such...
And buy extra, after you've roasted them (we use the grill), you can
steam them for 5-10 minutes then package in amounts to match favorite recipes or package individually and freeze. Vacuum packing works great. They can be partially thawed, then seeded and peeled. I guess you could peel before freezing, but I've never have.
steam them for 5-10 minutes then package in amounts to match favorite recipes or package individually and freeze. Vacuum packing works great. They can be partially thawed, then seeded and peeled. I guess you could peel before freezing, but I've never have.
Thanks alot, ladies. Also found recipes here in archives, and a few online. I'm set.
http://chowhound.chow.com/topics/434370
http://chowhound.chow.com/topics/434370
patbastrop
Well-known member
I don't peel them before freezing. I think the smoky flavor diminishes. They peel so easily when
defrosting, they just rub away.
defrosting, they just rub away.
Just discovered alot of hatch recipes on the Central Market site...perhaps you've seen them?
http://www.centralmarket.com/Recipes/RecipeList.aspx?cuisine=0&method=0&time=0&term=hatch chile
http://www.centralmarket.com/Recipes/RecipeList.aspx?cuisine=0&method=0&time=0&term=hatch chile
patbastrop
Well-known member
They also publish a cookbook. Every season they have a contest of "untested and unedited" recipes!
melissa-dallas
Well-known member
Me too. I LOVE hot stuff, but that gave even me pause.
Chuy's is famous for their green sauce though. Can't believe I've never eaten there.
Chuy's is famous for their green sauce though. Can't believe I've never eaten there.