Hatch, New Mexico, grows the best chili peppers in the world. They're the
equivalent of Maine Lobster or Gulf Coast shrimp.
You first need to roast them. You can do this in various ways, on a grill, over
an open flame on a gas stove, using a small propane torch, under the broiler,
etc., to char and then remove the skin. I like to do it on the grill
(anything to get out of the house).
On an outdoor grill, fire up enough charcoal to make a single layer under the
chilies. When coals are covered with gray ash, place the chilies directly over the fire.
Grill chilies, turning frequently, until their skins are blackened. Transfer chilies to
paper bag to steam until cool enough to handle. Peel chilies using rubber gloves if
your skin is sensitive (and DON'T rub your eyes), and cut chilies into 1/3-inch strips
called rajas. You can then use then immediately or freeze them until you are ready
to use them.
And here are some recipes using them:
HATCH GREEN CHILI SALSA
(Yield: 11/2 quarts)
2 quarts water
1/2 pound fresh tomatillos (see cook's notes)
1/2 pound fresh serrano chili peppers (see cook's notes)
1 pound roasted Hatch green chili peppers
1/3 bunch cilantro
3 medium cloves garlic, peeled
1 medium white onion, peeled and diced
2 tablespoons salt
2 tablespoons freshly squeezed lime juice
Cook's note: Tomatillos look like small green tomatoes with a papery, round husk.
Cook's note: To adjust the heat of the salsa, use more or fewer serrano chilies, as desired.
1. Place water in large pot and add tomatillos, serrano chilies, Hatch chilies, cilantro,
garlic and onion. Bring to boil and simmer for 30 minutes.
2. Strain liquid into a container and place solid ingredients in blender. (You may have to work
in batches.) Add 1/2 of the strained liquid to blender and blend until smooth.
3. Add lime juice and salt and blend 30 seconds. Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa. Can be stored in a sealed container for 4 days in the refrigerator.
(Nutritional information (per 1/2 cup): 16 calories, 0.18 grams fat, no saturated fat,
no cholesterol, 535 milligrams sodium, 10 percent calories from fat.)
Source: Steve Stanley, Chuy's Restaurant
GRILLED GREEN ONIONS AND RAJAS
(Yield: 6 servings)
3 fresh poblano chilies or large New Mexican chilies such as Sandias or Hatch
12 large green onions
1 tablespoon vegetable oil
Dash of Maggi seasoning or pinch of salt (see cook's note)
Juice of 1/2 lime
Cook's note: Maggi seasoning is a dark brown, bottled sauce that resembles soy sauce
in looks and taste. It can be found in Hispanic markets and in the Hispanic section of
some supermarkets.
1. On an outdoor grill, fire up enough charcoal to make a single layer under the
vegetables. When coals are covered with gray ash, place chilies directly over fire.
Grill chilies, turning frequently, until their skins are blackened. Transfer chilies
to paper bag to steam until cool enough to handle.
2. Peel chilies using rubber gloves if your skin is sensitive, and cut chilies into
1/3-inch strips. Keep chili strips, or rajas, warm.
3. Trim any wilted portion of green from tips of onions. Rub onions with oil and
Maggi seasoning, if using.
3. Tear a piece of foil about 6 inches wide. Place it on one side of grill. Arrange
onions so that their green portions are on foil and bulbs are directly over fire.
Grill, turning frequently, until bulbs are soft and lightly browned, 5-10 minutes.
Squeeze lime juice over onions and sprinkle salt over them, if using.
Presentation: Serve onions with rajas and grilled meat.
(Nutritional information (per serving): 31 calories, 2 grams fat, 0.3 grams
saturated fat, no cholesterol, 46 milligrams sodium, 58 percent calories from fat.)
Source: "The Border Cookbook'' by Cheryl Alters Jamison and Bill Jamison
(Harvard Common Press, $14.95)
CHILI-RUBBED FRESH SALMON TACOS
(Yield: 2 tacos)
2 2-ounce salmon filets
Chili rub to taste (see cook's note)
1/2 to 1 tablespoon butter
2 flour tortillas
1/3 cup red cabbage, shredded
6 roasted Hatch green chili strips
1 to 2 tablespoons Jalapeno Lime Sauce (recipe follows)
4 to 6 fresh cilantro leaves
2 small lime wedges for garnish
Cook's note: Chili-rub spice blend can be found in the supermarket spice section.
1. Lightly dust salmon with chili rub.
2. Heat butter in skillet over medium heat and saute salmon, about 2 minutes each side
or until desired doneness. Meanwhile, heat or toast tortillas.
3. To assemble taco, fill tortillas with cabbage and 3 chili strips each. Place salmon atop
cabbage and chilies and top with Jalapeno Lime Sauce and cilantro. Fold tacos and serve
with lime wedges.
(Nutritional information (per serving): 262 calories, 13.5 grams fat, 4 grams saturated
fat, 46 milligrams cholesterol, 231 milligrams sodium, 46 percent calories from fat.)
JALAPENO LIME SAUCE
(Yield: 31/2 to 4 cups)
3 cups commercial Ranch dressing
1/4 cup roasted green chilies
1/4 cup pickled or marinated jalapeno chilies
1 tablespoon freshly squeezed lime juice
1/3 bunch fresh cilantro
1/2 Roma tomato, diced
1. Place all ingredients in blender and blend until smooth. Chill and use as a salad
dressing or dip for tortilla chips.
(Nutritional information (per 1/3 cup): 165 calories, 16.9 grams fat, 2.5 grams
saturated fat, 18 milligrams cholesterol, 227 milligrams sodium, 92 percent
calories from fat.)
EL PASO GREEN CHILI SOUP
(Yield: 4 to 6 servings)
1/3 cup butter
11/2 medium onions, peeled and chopped
3 garlic cloves, peeled and minced
4 cups chicken broth
2 baking potatoes, peeled and diced
11/2 cups chopped roasted green chilies, such as New Mexican Hatch chilies
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup half-and-half
4 ounces Monterey Jack cheese, grated
Optional: freshly minced cilantro, for garnish
Optional: toasted thin corn tortilla strips, for garnish
1. In large saucepan or Dutch oven, warm butter over medium heat. Stir in onions
and garlic and saute until translucent.
2. Add broth, potatoes, chilies, oregano and salt and bring mixture to a boil.
Reduce heat to simmer and cook until potatoes are soft, about 30 minutes.
3. Transfer soup to a food processor (or blender in batches) and puree until smooth.
(Soup can be made ahead until this point and refrigerated for a day. Warm soup
before proceeding.)
4. Pour soup back into pan, add half-and-half, and heat through.
Presentation: Divide cheese among serving bowls. Ladle soup into each bowl. Top soup
with cilantro or tortilla strips, if desired. Serve immediately.
(Nutritional information (per serving): 290 calories, 20.1 grams fat, 12.2 grams
saturated fat, 55 milligrams cholesterol, 1263 milligrams sodium,
62 percent calories from fat.)
Source: "The Border Cookbook''
HATCH NEW MEXICAN GREEN CHILI SAUCE (This is waht they mean when
they ask green or red in New Mexico - this is the green option)
(Yield: 4 cups)
3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup chopped onion
2 teaspoons minced garlic
2 cups roasted, peeled, seeded and chopped New Mexican green chilies
2 cups beef broth
1 teaspoon salt
1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
2. Add garlic and cook another 2 minutes.
3. Stir flour in with onions and garlic so that it thickens.
4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil and simmer
10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to
bind chilies and onions together. Sauce can be refrigerated for three days, or frozen.
Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other grilled
meats and poultry, or as a side with beef tacos. You can also put it over scambled
eggs or a cheese omelet.
In New Mexico they even offer it on hamburgers.
(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4 grams
saturated fat, no cholesterol, 233 milligrams sodium, 62 percent calories from fat.)
Source: Steve Stanley, Chuy's Restaurant
Posts
ANARAE
Poppett,
Merry Christmas! We got started late getting ready for the season and we're just as late finishing. Our shopping is finished. Yay! Our Christmas card are ready, but not addressed (I always make my own cards.) I have a few small handmade gifts to make. Our tree is up, but not decorated.
(serves 5)
Hatch Peppers
In New Mexico, the claim to fame is Hatch, NM - the chile capital of the world. With Hatch's unique combination of temperature, rain and soil - breeders and botanists have developed a chile pepper that is uniquely their own.
Ristra of Hatch Chilis
Digg it! 
Add to Facebook 
del.icio.us 
furl it 
Google
reddit 
Stumbleupon 
Yahoo 
