Hatch chiles can be hard to come by here in Indiana. And when they are here, I grab a big batch of them. I love roasting them. They are great in lots of lots of dishes, and specially in green enchilada sauce. The flavor the chiles add is amazing. This is not an ordinary enchilada sauce. It’s fantastic!
If you are unable to find and roast Hatch chiles, roasted green chiles from a can are a fine substitute in this green enchilada sauce. You may want to drain the chiles first if they come in a lot of liquid.
As far as the amount of cumin in this recipe goes, I’d say use your own tastes as a guide. I rather like cumin, but Anita does not so I cut back on it quite a bit. The sauce was still fantastic.
Green Enchilada Sauce
Servings 8 cups
- 2 pounds Hatch Chiles roasted, stems, skin, membranes and seeds removed, chopped
- 2 tablespoons olive oil
- 2 onions chopped
- 2 jalapeños stems, membranes and seeds removed, chopped
- 1 head garlic cloves peeled, chopped
- 1 tablespoon ground cumin I used 1/2 tablespoon
- 3 cups water
- Kosher salt and freshly ground black pepper
Heat the oil in the large saucepan over medium heat.
Add the onion and jalapeno and cook until just starting to soften.
Add the garlic and cook another 2 minutes, stirring.
Add the chiles, cumin and water. Stir and let simmer 10 minutes.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
Working in batches, blend the mixture in a blender or food processor until the desired texture is achieved.
Store in the fridge for 2-3 days or freeze for later use.
I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.
Spicy Green Chile Guacamole
If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Servings 8 servings
- 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound roasted husked tomatillos
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- kosher salt to taste
Pimento cheese makes for a great grilled cheese sandwich. Pimento cheese loaded with roasted Hatch chiles makes for an outstanding grilled cheese sandwich. Or dip. Or burger topping. The cheese melts perfectly. And there’s just that slight green chile flavor. Not overpowering, not spicy. Just a really nice pepper flavor. I like that a lot.
If you can’t find Hatch chiles, you can substitute any mild green chile such as a poblano. Or in a pinch you can use canned green chiles. Our market sells 7 ounce cans of roasted green chiles that would work just fine as a substitute in this Hatch chile pimento cheese.
Click here for my roasted Hatch chile recipe.
Hatch Chile Pimento Cheese
Servings 1 1/2 cups
- 3 roasted Hatch chiles seeds and membranes removed
- 1 clove garlic smashed
- Dash of Worcestershire sauce
- kosher salt and freshly ground black pepper to taste
- 1/4 cup or more mayonnaise
- 1/2 cup shredded Monterey Jack
- 1/2 cup shredded white cheddar if you can't find any just use more Monterey Jack