hatch chile Archives

Green Enchilada Sauce

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.

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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 my wife does not so I cut back on it quite a bit. The sauce was still fantastic.

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4 from 1 vote

Green Enchilada Sauce

Hatch chiles 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!

Course Sauce

Cuisine American

Keyword sauce, southwestern

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 58kcal

Author Based on a recipe from Pinch and Swirl

Ingredients

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
freshly ground black pepper

Instructions

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.

Nutrition

Nutritional values are approximate.

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Spicy Green Chile Guacamole

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.

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Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.

If you can’t find Hatch chiles locally, you can always order them online.

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5 from 1 vote

Spicy Green Chile Guacamole

One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.

Course Appetizer

Cuisine American

Keyword guacamole

Prep Time 10

Total Time 10

Servings servings

Calories 54kcal

Author Based on a recipe from The Homesick Texan