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Yes, but it is a pain, You have to roast the chili's and peel them. You can roast them on a BBQ. We tried it a few times. It was too much work...
Rich
The trick is to make it into an event. We'll get together at of our houses and dedicate a Saturday to chile roasting. The kids play and we cook other good stuff and of course we are suitably lubricated where we'd enjoy anything. It's been 15 years (missed a couple) now that it's been a yearly event and I really look forward to it. That said, there's nothing wrong with buying them roaster either. The tumble roasters work ok, they just mash up some of the chiles.
Last edited by Poncho_NM; 01-18-2013 at 08:17 PM..
dang poncho I didn't know it was that complicated to do it like that. What is the best brand for purchase, from the posts so far its some brand that starts with an H. But, I don't know there is a whole different element when you make it for scratch. THanks the recipe link, I will try it.
Last edited by Poncho_NM; 01-18-2013 at 08:18 PM..
dang poncho I didn't know it was that complicated to do it like that. What is the best brand for purchase, from the posts so far its some brand that starts with an H. But, I don't know there is a whole different element when you make it for scratch. THanks the recipe link, I will try it.
When chiles are out of season, I will buy Hatch or Chimayo chile products. BUT ... there is nothing like roasting your own ... or even picking up a batch of them freshly roasted ... they are sold fresh all over New Mexico when they are in season. We roast our own at home, and then package them up and freeze them ... and we try to make enough packages to last the whole year.
Various people have various ways of preparing their fresh chile -- and in my opinion, it is FAR superior to getting cans of Hatch chile. Not even in the same ball park.
Also ... it is green chile with an "e" not an "i".
Probably I'm misreading, but you can get fresh Hatch chiles at harvest time Towanda. They probably ship them up there too I bet.
I wouldn't touch any chile in a can but in a pinch the frozen Bueno will do. You have spend the time picking out the pieces of skin they leave in. Also depends, obviously, on what your cookin'.
The SMELL!!!! That's the reason to roast them yourself right there. It's one of my very favorite smells in the whole world!
I guess I wasn't clear. If my frozen chiles run out too soon, I would consider using the store-bought frozen ones, I don't use canned ones (I had to do that for enough years in Kansas!)
Yes, we get fresh Hatch chile here in Santa Fe. Last year was my first summer/fall here, so I was able to get them with no difficulty. (In years before that I had to make a trip to Texas in the fall to get them at Central Market in Plano, TX.)
I agree about the smell. That is one of my favorite things about finally being a resident here - I get to smell that awesome smell all during the late summer and early fall. mmmmmmmmmmmmmmmmmm..........................
Probably I'm misreading, but you can get fresh Hatch chiles at harvest time Towanda. They probably ship them up there too I bet.
I wouldn't touch any chile in a can but in a pinch the frozen Bueno will do. You have spend the time picking out the pieces of skin they leave in. Also depends, obviously, on what your cookin'.
The SMELL!!!! That's the reason to roast them yourself right there. It's one of my very favorite smells in the whole world!
I love the smell, too....but I don't like commercially roasted chiles. They overcook them...and they come out mushy when they're thawed after freezing. It's convenient, but after having them done that way for the first time in Alamogordo last season, no more.
After having minie shipped fresh to Texas from Hatch since 1990, and roasting them after they arrived, I just almost won't do it any more, LOL!!
I've gotten so lazy that I keep Bueno in the freezer at all times. I do buy a few and roast to eat immediately afterwards, but my days of doing 40 lbs over 2 days are over.
Dang, I'm getting laaaazy in my old age.
Having said that, I'm growing my own again, Parkers and Big Jims. I'll do a few at a time straight off of the bush, so I won't have so much to do at one time.
8 oz ground NM Red Chile, mild or medium, or a blend as you please
1 lb ripe roma tomatos
roast the tomatos under a broiler, in a hot pan or on a grill, until they start to darken, pick off most of the darkened skin, seed if you want and put in a blender
1/2 cup onion, chopped
1 Tb home rendered lard or oil
Heat oil, saute onion until it's lightly colored, then add:
4 cloves garlic, fine chopped
Cook, stirring, until garlic just starts to color, then add all to blender with tomatos
1 1/2 tsp dried Mexican oregano, lightly toasted if you like
1 tsp ground cumin
1/2 tsp fresh ground black pepper
1 tsp salt, for starters, taste and adjust salt later very small pinch allspice (if you can distinctly taste it in finished sauce, you used too much)
Add seasonings to blender
1 Cup good stock
Add to blender and whiz it all together until smooth
2 Tb oil or home rendered lard
Heat the oil in a sauce pan, add contents of blender and fry it, stirring all the time, for 3 to 5 minutes, adding more stock or water as needed to thin it as desired
Taste for seasoning, adjust. Use on anything. It freezes well and can be doubled without making changes except possibly backing off on garlic a bit
This is more complicated than a lot of Red Chile Sauce recipes (it's a restaurant recipe), but it's worth the trouble. It's one of my favorites, but you can make a lot of interesting variations with it.
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