It’s Hatch Chile Festival time at Central Market! That means when you go to the store this weekend, you will open your car door and immediately smell hatch chiles roasting. I swear you can taste the heat, just from the smell. Buy in bulk, freeze, and you have hatch chiles year round.
(Sorry to make some of ya’ll jealous, but Central Market is a Texas store! There are Hatch Chile Festivals all over the country though, google it!)
So what is a Hatch Chile Pepper? Well first off, to be called a Hatch Chile Pepper it must be grown in Hatch, New Mexico (which makes this a ‘location’ pepper, not a variety of pepper). In the late 1800’s a variety of the New Mexico Chile was taken to California (or so the story goes…) and that was the start of the Anaheim Chile Pepper. Which means these peppers are interchangeable in recipes.
Due to their thick skin they are most commonly roasted and the skin removed. The most common methods when ‘roasting’ Hatch chile peppers are:
– In the oven or broiler until skin blisters, or 450 degrees for 8 minutes
– Grill outdoors until skin blisters
– On the stove top use a heavy pan and roast the pepper on high heat for about 10 minutes, turning and blistering each side.
(Want to know my ghetto but favorite method? Direct flame baby! I am fortunate enough to have a gas stove so I turn on the flame and let the pepepr rest on the grates, the skin chars nicely and its easy to control where the heat source is on the pepper. Does it create a mess? Yes.)
Blueberry, Pineapple & Roasted Hatch Chili Salsa
Ingredients
- 1 roasted Hatch Chili small dice
- 1 cup Blueberries
- 1/2 cup Pineapple small dice
- 1/4 cup White Onion small dice
- 1 TBS Lime Juice
- 1 tsp Lime Zest
- 3 TBS Fresh Cilantro finely chopped
- 1/2 tsp Salt
Instructions
- Using gloves, remove the seeds/black charred pieces from the roasted Hatch Chile. Cut the pepper in a small dice and place in a bowl.
- Remove about 1/4 cup of the blueberries and reserve. Add the remaining blueberries, pineapple, onion, cilantro, lime juice, zest and salt. Toss gently.
- Using a potato masher or fork, 'squish' the remaining blueberries. Add to the salsa. Let the flavors combine in the fridge for at least 30 minutes before serving.
Video
Notes
Whatcha think?? I was trying to think of fresh summer flavors and its hard not to think of blueberries. Not to mention fruit salsa seems to be in right now! I made Blueberry Basil Salsa last month (using a jalepeno) so this is almost the same recipe, except I used a whole hatch chile (and took out the basil). By the way, hatch chile peppers are hot little suckers! I added fresh pineapple which did a great job toning down the heat. This salsa is fantastic and can be enjoyed on almost anything (especially grilled chicken, blue corn tortilla chips, and meat or veggie
Chunky Roasted Hatch Chili Salsa
To make your own homemade salsa, start by roasting your Hatch chiles. Once roasted, remove the stem and skin. Chop them into small pieces. If you have trouble roasting chiles, try buying them pre-roasted. They can be purchased in clamshell containers at most gourmet markets. To make the best salsa possible, use fresh, chunky chiles from the Hatch chili farm.
For a delicious fresh salsa, try Hatch Green Chile Heirloom Tomato Salsa. This salsa is both flavorful and refreshing. Try to buy your heirloom tomatoes from local farmers’ markets. Then enjoy your homemade salsa with tortilla chips! It’s a treat! And don’t forget to rate the recipe! You’ll be glad you did! Let others know what you think.
For your homemade salsa, use heirloom tomatoes, garlic, onions, lime juice, cilantro, and a few teaspoons of hot sauce. Roasted Hatch chiles are sweet, spicy, and smoky! They’re also great in burritos, tacos, and dips. Alternatively, you can swap store-bought enchilada sauce for homemade.
While you might not be able to buy fresh Hatch chiles all year round, you can always freeze a few for later use. They pair well with many other ingredients, so you can make several batches and enjoy them for a long time. Whether you serve them with tacos or dips, Hatch Chile Salsa is a delicious condiment that will brighten any meal!
Green enchilada sauce
Freshly roasted hatch chiles are the basis for this green enchilada sauce from New Mexico. This sauce is great for enchiladas, burritos, eggs, and other Mexi-inspired dishes. Try it as a salad dressing or as a finishing sauce for baked meats. And if you don’t have access to fresh chiles, you can purchase canned roasted hatch chiles and use them instead.
The flavor of this enchilada sauce is rich and tangy. Besides being versatile, it is also very easy to make. This recipe uses roasted green chiles, garlic, onions, and tomatillos. To add even more flavor, you can mix it with shrimp, chicken pasta, or any other Mexican dish you like. The sauce will enhance the flavor of the chicken and will not add too much extra calories to the meal.
Hatch Chiles are a seasonal vegetable that are only available for a few weeks of the year. This recipe showcases the flavor of the chile and is gluten-free and can be made with rice flour or corn tortillas. You can also use this recipe to serve breakfast burritos and eggs. The chile sauce is easy to make and does not require too much prep time. Gathering all of your ingredients beforehand will help you save time.
To make this dish, first prepare the tortillas. Heat extra virgin olive oil over medium high. Roll the tortillas until they are soft and then spread the filling evenly on them. Sprinkle 1/4 cup of cheese on top. Repeat with remaining tortillas. Serve the dish with the remaining sauce. If you prefer, you can use mozzarella cheese instead of cheese. To serve more than one serving, serve it with a bowl of refried beans.
To make this green enchilada sauce, prepare the roasted hatch chiles. Charring the chiles will give the sauce a rich flavor and add the perfect Mexican flair. Add some garlic to the mix and seasonings to taste. Once you’ve prepared the filling, it is time to make the tortillas. If you like your enchiladas spicy, add more jalapenos to the dish.
Green salsa
Traditionally, green chile peppers were used in Mexican dishes. But now, you can make this tasty salsa using fresh, canned, and frozen Hatch chiles. The roasted peppers can be used in many recipes, including green chile salsa, a delicious dip that can be served with crackers, and even in a bean soup. The roasted Hatch chiles give the salsa a sweet, smoky, and spicy finish.
For the most flavorful salsa, roast Hatch chilies until they are just barely red and have a hint of smoke. Roasting Hatch chiles will add a smoky flavor and a burst of heat to any dish. You can enjoy Hatch chili salsa verde on its own, with tortilla chips, or with your favorite meat. Alternatively, you can use it as the base of a main course.
Once roasted, remove the skin of the chiles and set aside. You can refrigerate the sauce for up to three months. Roasted Hatch Chile Green salsa freezes well in a half-cup serving. The flavor and texture of the sauce are rich and delicious. Once thawed, you can add cilantro to it and store it in the refrigerator. For a quick and easy Mexican salsa, you can also prepare Hatch Green Chile Sauce as directed.
For enchilada sauce, puree the roasted vegetables and blend with chicken stock. You can also serve green salsa as a dip for tortilla chips. It is easy to make, and you can serve it with tortilla chips and horchata. To make the perfect salsa, remember to try these delicious recipes! These are sure to please the entire family! The Roasted Hatch Chili Green salsa is sure to please!
This Mexican salsa has a delicious kick to it. It’s tangy, tart, and spicy, making it a great accompaniment to your favorite Mexican dishes. Roasted Hatch Chile Salsa is a delicious salsa to enjoy with any dish. Roasted Hatch Chiles can be used to season Chilaquiles Verdes, refried beans, or other foods. A spicy Hatch Chili Green salsa is great on a burrito or in a dish!
Green enchilada sauce with tomatillos
A classic Mexican dish, green enchilada sauce is a simple, flavorful accompaniment to enchiladas. Fresh green chiles should be roasted before being used. The flavor of fresh green chiles is far superior to canned varieties. To make a fresh tomatillo salsa verde, roast tomatillos until tender. These fruits, which are similar to green tomatoes but are not as hot, are harvested in the Hatch Valley and are similar to Anaheim peppers. For a milder, but equally flavorful sauce, use Anaheim peppers or jalapeno peppers. When preparing the sauce, add extra cheese to the edges of the tortillas so that they don’t stick.
This enchilada sauce tastes even better than the store-bought variety. This delicious sauce can be used on a variety of enchiladas, including chicken and pulled pork. It is easy to make, tastes great with pulled pork or chicken and freezes well. To make green enchilada sauce, simply roast Anaheim and Hatch chiles until blistered. Once blistered, remove the stems and skins. Chop the chiles into coarse pieces.
To prepare a homemade green enchilada sauce, roast tomatillos, onion, and garlic. You will need some water and a few tablespoons of tomatillos and roasted hatch chilies. Add a dash of chili peppers to taste. Roasted tomatillos are a natural alternative to tomato-based sauce. You can add roasted tomatillos or Anaheim chiles instead of tomatoes.
To make a thicker sauce, you may want to thin the sauce with a bit of broth. Use a medium-hot sauce for dipping tortillas and burritos, and a mild one for serving over rice. To make this sauce gluten-free, omit the flour. You may also use GF cornstarch to make the sauce thicker.
If you’d like a sauce with a citrus flavor, try this tangy, savory green enchilada sauce. It will enhance many Mexican dishes, including enchiladas. It is a delicious and simple alternative to store-bought green enchilada sauce. In less than 30 minutes, you can make this sauce. Try making a delicious, healthy, and wholesome green enchilada sauce with tomatillos and roasted hatch chili.
