You may be wondering, ”what are hatch green chiles?”. Well, hatch green chile peppers are grown in the Hatch Valley of New Mexico. They are similar to a banana pepper in appearance, though hatch chiles are a much darker green. Their flavor is unique (in my opinion). It’s quite smokey and certainly not subtle. Here are some incredible ways to use this smokey, spicy pepper!
Hatch Chili Verde Mother Sauce
- 1 tablespoon coriander seeds preferably organic
- 1 tablespoon cumin, seeds preferably organic
- 2 tablespoon oil, avocado or olive oil
- 1 each onion, yellow, large, peeled and chopped
- 1 teaspoon salt, kosher
- 10 each garlic, cloves roasted and peeled
- 1 pound tomatillos, cleaned, peeled
- 1 pound chilies, Hatch Green, roasted, peeled and de-seeded
- 2 tablespoon miso, white
- 2 tablespoon oregano, fresh no stems
- 2 each bay leaves optional
- 4 cup water | stock | broth,
- 1 bunch cilantro, fresh stems removed
- 1 each lime, juiced
- In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind them fine and set aside.
- In the now-empty pot, that has been preheated, add the avocado (or other) oil, chopped onion, and salt. Place over medium heat and cook the onion for a good 10 – 15 minutes, until they just start to become caramelized. Stir somewhat frequently.
- Preheat the oven to the broiler, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes. This will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
- Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 – 15 minutes.
- The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
- Once the onions are caramelized, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander, and cumin. Stir the mixture well, squeezing the tomatillos. helping them release any moisture. continue to cook for another 5 – 10 minutes.
- Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | Tomatillos mixture and add the white miso, oregano and bay leaves. Stir well, to combine and once the mixture is boiling, add the water | stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently
- To add more color and flavor, chop cilantro, leaving a few stems. Once the sauce has cooked for 30 minutes, add the cilantro.
- To prepare the final Hatch Chili Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It’s best not super smooth, but with some texture | chunks left in the final sauce. Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
- The Hatch Chili Verde Mother Sauce is ready to use. It can be chilled and frozen in serving size portions or mixed with grilled vegetables, roasted meats, or tofu. This sauce will last for a week in the refrigerator or frozen for 6 months.