Roasting, Peeling, and Sauce

When we think of Hatch green chile, we often forget that it needs to be roasted and peeled before using them in a recipe. You need to wear gloves in order to protect your hands and eyes from the capsaicin which can be very uncomfortable if you get it in your sensitive hands and eyes. First, before roasting, we need to cut a small slit in the chile in order for the steam to escape. Many grocery stores have roasters in their parking lots and this is the easiest method. However, if you don’t have a professional roaster available, your barbecue grill is best but can be done in the broiler of your oven.

Allow dark blisters to form on the skin. Turn occasionally to ensure they are blistered all over. Wrap the chiles in damp towels or a plastic bag for ten to fifteen minutes. This “steams” them and loosens the skin. For less-cooked, crispier chile, plunge them in ice water to stop the cooking process.
For long term preservation, freezing is much easier and more flavorful than home canning and you can freeze the pods with the skins on and they will just fall off when you thaw them out.

There are many uses for the many varieties and certainly Hatch green chile is near the top of being one of the most versatile and flavorful. Here is a recipe for Basic Chile Sauce.

2lbs. Hatch red or green chiles, roasted and skinned (18-25 chiles)
2-3 garlic cloves
½ tsp. cumin
1 tsp. salt
Juice of ¼ lime
2 T. oil
1-2 jalapenos seeded (optional)
2 C. water

Blend chiles in food processor until chunky. Add other ingredients and process until smooth. Use immediately or freeze.

The Best Burger

September 26, 2009, was a banner day in New Mexico. When Governor Bill Richardson found out that Bobbie Olguin, owner of the Buckhorn Tavern in San Antonio, New Mexico had beat celebrity chef Bobby Flay of the Food Network's "Throwdown with Bobby Flay" in a green chile contest, Governor Richardson declared a contest to be held at the New Mexico to find the best green chile cheeseburger and that it should be an annual competition.

There were 19 contestants and they were bested by Daniel Chavez of Badlands Burgers of Grants, New Mexico. He gave credit to his mother, a friend who taught him to cook and to Jesus. The winning entry featured:

Double beef patty
Crisp lettuce
Vine-ripened tomato slices
Flowing cheese
Green chile (preferably Hatch)
A dollop of guacamole (smashed avocados with spices)

If you find yourself in Grants, stop in and visit with Daniel Chavez and have one of his prize-winning green chile cheeseburgers. You won't be sorry.

Hatch Green Chile Chicken Enchiladas

Pot luck affairs -- the kind where each person brings something to eat -- are big in the Southwest, especially in the church communities, and practically each time a pot luck is organized, you will find some form of Green Chile Chicken Enchiladas. It goes like this:

1 10oz. can cream of chicken soup
1 10oz. can cream of mushroom soup
1 cup milk
1 medium onion, chopped
1 4oz. can chopped Hatch green chiles
2 cups chicken or turkey, diced
12 corn tortillas
cooking oil
3/4 cup Cheddar cheese, grated

Combine the soups, onion, chiles and chicken in a saucepan and heat through. Fry tortillas in hot oiil to soften and then drain on paper towels. In a three-quart buttered casserole, place a layer of tortillas, a layer of soup mixture and a layer of grated cheese. Repeat layers, ending with cheese. Bake at 350 degrees for 30 minutes. This is a good dish to make around the holidays and use leftover turkey.