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.
It was one of those days where I just needed a bit of a kick of inspiration. It was cold out and I just wanted to eat something out of a box. I didn’t want it to be blah though, so I made a batch of this copycat Zax sauce. Sure, I just dipped chicken fingers in it at first, but after that I used the sauce on sandwich wraps and hamburgers. It’s great no matter what you slather it on. Or dip in it.
I was going to add some heat, some kick to this copycat Zax sauce, but I talked myself out of it. And I’m glad I did, too. It’s really quite good just as it is.
Oh did I mention you can dip French fries in this too? Why aren’y mayonnaise-based dipping sauces for fries aren’t more popular in the US? It’s such a welcome change from ketchup.
For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce. All are great for dipping my crazy-good chicken fingers.
Copycat Zax Sauce
Servings 3 /4 cup
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Whisk together all ingredients until smooth.
Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or slathering on a burger or chicken sandwich.
I just wrapped up a smoke session on my Weber Smokey Mountain, and since the fire was still burning hot, I decided to toss a few fresh sausages onto the smoker. While they were cooking I stirred up a very quick, but definitely spicy, mustard dipping sauce that is loaded with Sriracha goodness. Smoked sausage with Sriracha mustard sauce…. you know it was yummy.
I used Italian sausage, bratwurst and andouille sausages when I made smoked sausage with Sriracha mustard sauce. Anita’s favorite were the Italian sausages. They had a nice spicy taste to them. My favorite? Andouille, of course. I could eat andouille all day.
The Sriracha mustard sauce definitely isn’t just for dipping sausages. It’s great on sandwiches, subs, hot dogs, and hamburgers. It is creamy smooth, with a real kick to it thanks to the Sriracha and smoked jalapenos (chipotles), which also add a bit of smoky flavor.
Also try making my delicious beef summer sausage.
Smoked Sausage with Sriracha Mustard Sauce
- Your favorite fresh sausage links
- Sriracha mustard sauce
For the Sriracha mustard sauce
- 3/4 cup mayonnaise
- 6 tablespoons prepared yellow mustard
- 6 tablespoons Sriracha hot sauce
- 2 teaspoons chipotle chilies in adobo sauce minced
Fire up your smoker for cooking at 225-250 F.
Add your favorite wood (I used cherry).
Add the meats once the smoker is ready and cook until the internal temperatures reach 155 F. Start testing a single sausage after 1 hour (no need in poking them all and letting all of the juicy goodness drain out). Cooking time should be 1-2 hours total.
Remove from smoker and cover in foil until ready to use.
Serve with Sriracha mustard sauce, for dipping.
For the Sriracha mustard sauce