Hatch Chili Verde Mother Sauce

Hatch Chili Verde Mother SauceWhat are Hatch Green Chilies?

True Hatch Chilies are a seasonal treat, that are unique to the state of New Mexico in the town of Hatch. Grown in a fertile valley off the Rio Grande, the soil is rich in vitamins and minerals from ocean beds formed long ago. The climate of this South Western region creates spring and summer days that are hot followed with dark cold nights, due to its high elevation. All these unique growing conditions combine to make the perfect terroir for chili pepper plants. These environmental advantages make the Hatch Chili so special and sot after. The amazing flavors from these growing conditions result in the chili peppers flesh being thick, fruity, earthy with just the perfect amount of heat or scoville (SHU). This is way I wanted to find these Hatch Green Chilies and make a Hatch Chili Verde Mother Sauce recipe.

Recently, a local market brought in Melissa’s Produce, who brought 4 types of fresh Hatch Green Chili Peppers, two chili roasters and lots of other Hatch chili pepper products for sale. The Hatch chili pepper starts green and will turn red if left on the plant longer, giving them more heat and flavor, as they fully ripen. The scoville heat units or SHU for the 6 varieties of Hatch chilies ranges from 1,000 – 12,000 SHU. For reference, a jalapeño chili pepper has a 5,000 SHU rating.

For the varieties of Hatch chili peppers, the most available variety is the Anaheim pepper. While only true Hatch chilies peppers can be called Hatch if they are grown in the Rio Grand, the seeds and origins are very similar. Pueblo chile, Rio Grande chile, Big Jim and other varieties are available and look very similar in size and shape. Usually these chili peppers are between 6 – 9 inches long and come green when fresh. Dried red Hatch chilies are available the rest of the year and sometimes can be found in a wreath or decorative braid.

How to Make Hatch Chili Verde Mother Sauce:

To make a Hatch Chili Verde Mother Sauce, I got fire roasted green chilies. I went with more of a mild | medium heat chili, to be able to add more chili peppers to the sauce, capturing as much of there essence. The fire roasting, helps caramelize the peppers flavors and makes peeling them a lot easier. If you don’t have access to a chili roasted, place the peppers over a open flame, rotating periodically, to evenly roast all the sides of the peppers. This can be done over a gas or charcoal grill, a gas stove burner in ones kitchen or using a propane | butane torch, fitted with a SEARZALL | Stainless Steel Culinary Torch Attachment.

If Hatch Green Chilies aren’t available in your area, they can be bought online and in some stores. They can be found in a can or in jars, already roasted, peeled and seeded. These two varieties are convenient and will last in your pantry for a while. They are also pretty close to the freshly roasted Hatch Green Chilies, roasted for you. As this is a homemade chili verde recipe, you can use Hatch Green Chilies or substitute a mix of Anaheim chilies, poblano | pasilla peppers with a jalapeño to extra kick of flavor | heat.

Roasted tomatillosRoasted tomatillos are another key flavoring in this recipe. Tomatillos (Physalis philadelphica and Physalis ixocarpa) come in two colors, green and a purple green. They are wrapped like a present with a thin papery skin, with the fruit being slightly sticky underneath. Add the tomatillos to a bowl filled with water to help easily remove the skin and remove that stickiness. To increase the layers of flavor, roasting them under a broiler, not only darkens the skin, but creates depth and rounds out the tartness of these green tomatoes. Caramelized yellow onions, roasted garlic, cumin, coriander, cilantro and oregano round out this South Western mother sauce, finishing with a touch of lime for acid and extra balance.

Once this mother sauce is made, it can be served over a ton of different proteins, vegetables and used as a mother sauce. I’ve slightly modified this recipe to create a Chicken Chile Verde recipe and a Pork Chili Verde recipe, as this sauce is vegetarian | vegan in nature. You can used this Hatch Chili Verde Mother Sauce as a base to poach eggs in, creating Shakshuka. Use it for enchiladas, making a Hatch Green Chili Enchiladas, using either chicken, pork or tofu. Just a few ideas on how to use this delicious and seasonal recipe. Try canning or freezing this recipe in serving size portions, stored for a longer period of time, making a easy weeknight dinner.

 

 

Makes: about a gallon of Hatch Chili Verde Mother Sauce

 

Hatch Green Chili Verde Mother Sauce
Hatch Chili Verde Mother Sauce
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In the culinary world, their are many mother sauces or sauces that everyone should know how to make. This Hatch Chili Verde Mother Sauce recipe deserves to be on this list for your culinary recipe arsenal.
Servings Prep Time
128 ounce 20 minute
Cook Time
30 minute
Servings Prep Time
128 ounce 20 minute
Cook Time
30 minute
Hatch Green Chili Verde Mother Sauce
Hatch Chili Verde Mother Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In the culinary world, their are many mother sauces or sauces that everyone should know how to make. This Hatch Chili Verde Mother Sauce recipe deserves to be on this list for your culinary recipe arsenal.
Servings Prep Time
128 ounce 20 minute
Cook Time
30 minute
Servings Prep Time
128 ounce 20 minute
Cook Time
30 minute
Ingredients
Servings: ounce
Units:
Instructions
  • 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 there 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.
    Making Hatch Chili Verde Mother Sauce
  • 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.
    Making Hatch Chili Verde Mother Sauce
  • Preheat the oven to 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.
    Making Hatch Chili Verde Mother Sauce
  • 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.
    Making Hatch Chili Verde Mother Sauce
  • 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.
    Making Hatch Chili Verde Mother Sauce
  • 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.
    Making Hatch Chili Verde Mother Sauce
  • 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 will, 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.
    Making Hatch Chili Verde Mother Sauce
  • To add more color and flavor, chop cilantro, leaving a few stems. Once the sauce has cooked for 30 minutes, add the cilantro.
    Making Hatch Chili Verde Mother Sauce
  • 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 fresh 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.
    Making Hatch Chili Verde Mother Sauce
  • 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.
    Hatch Green Chili Verde Mother Sauce
Recipe Notes

Ideas on How To Use This Hatch Chili Verde Mother Sauce Recipe:

  • Hatch Green Chile Shakshuka (baked eggs in Chili Verde)
  • Pork Chili Verde
  • Chicken Chili Verde
  • Use as a salsa
  • Make burritos | tacos | enchiladas | quesadillas with it

More Hatch Green Chili Recipes:

Green Pimento Cheese Spread
Hatch Green Chili Verde Mother Sauce
Hatch Chili Verde Mother Sauce
Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise

Sean Paxton

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