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Post by deadeye on Oct 28, 2017 8:48:45 GMT -5
just purchased 5lbs. of dry roasted/shipped frozen hatch peppers. want to do a small batch testing until I get the taste I want. while in Colorado I visited a Mexican restaurant,ordered a smothered burrito in Authentic Homemade green chile sauce. that sauce is World Class. done this for years out there but did not have time to return to buy a batch to take home so I'm making my own.
seems simple as I have read a few online,seems most prefer water or veg stock vs. chicken stock .
Your recipes,tips are greatly appreciated! |
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AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Oct 29, 2017 12:04:05 GMT -5
hatch is about 15 miles up the road from me. August and September is green chile season and every grocery store is roasting them. Here is a very good green chile sauce from Texas-Hunter on Smoked-Meat.com BBQ forum.
Hatch Green Chili Sauce
1st Round of Ingredients:
2 to 2.5 Pounds Roasted Hatch Peppers
1 Med. Onion (Chopped)
4 Large Garlic Cloves (Whole)
1 tsp Sea Salt
1 tsp CBP
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
4 Cups Water
Sweat the onion and garlic in pan on low heat...
Add water along with the other ingredients and simmer for about 20 minutes...
Add in peppers and cook on low for about 45 minutes, add water as needed to keep above the peppers...
Once peppers, onions and garlic are cooked take a stick blender and break down the mixture about half way...
Second Ingredients Dump...
1 Med. Onion (Chopped)
4 Large Garlic Cloves (Whole)
1 tsp Sea Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 TBSP Sugar
1/2 tsp Cumin
1/2 Cup Red Wine Vinegar
Add the above to the pot and simmer for 45 minutes till onions and garlic are soft.
When ready place in a blender or food processor, blend till smooth.
Run sauce through fine mesh strainer and place back in clean sauce pan. Simmer till desired consistency.
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Post by GMB54-120 on Oct 30, 2017 11:03:59 GMT -5
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Post by deadeye on Oct 31, 2017 8:06:56 GMT -5
GM-pardon my ignorance on tomatillo,googled it...
are those actual tomatillo's on the grill or just small green tomatoes subbed in & did you roast those also? tia
skinned?
thx! to both of you! |
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Post by GMB54-120 on Oct 31, 2017 19:17:10 GMT -5
Nope those are tomatillos after i removed the paper like skin and washed them. The paper like skin comes right off as easy as if it were a small paper bag around a green tomato. They are slightly sticky under parts the outer skin but it washes off really easy with just water. Grill them just until they change color. Just be careful not to let them burst. They are just starting to turn color in this pic.  Now, if you use his recipe i would suggest caution because the red wine vinegar will already be acidic. You would need to reduce the amount of vinegar or omit it all together. Something else that is KILLER in a verde sauce is avocado. Get some of this and thin it with a little chicken stock. Add a couple jalapenos too because its mild but the taste is awesome. It great for when you are feeling lazy and craving chili verde. Rojo tomatillo avocado salsa. Costco carries it in bigger sizes cheaper. www.rojossalsa.com/tomatillo-avocado |
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Post by deadeye on Nov 10, 2017 17:49:18 GMT -5
ok, just got in 10lbs of tomatillo's for $20////set & ready to go!
GM- would like your recipe if any different then AJ's.
not going to can these so to speak just freeze in ball jars just like prior with the sauce I brought home from Colorado in past years which worked very well imo. |
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Post by GMB54-120 on Nov 12, 2017 10:59:11 GMT -5
Its basically the same minus the vinegar and the addition of tomatillo. My best guess is about a cup of roasted tomatillo puree to replace the vinegar. Maybe more...you can always make the puree and add it slowly until you get the flavor you like.
Traditional salsa verde uses way more tomatillo than i use.
Google salsa verde, chile verde and green enchillada sauce for more ideas. Many will also include fresh cilantro and lime. Those are great for salsa used with chips. That same verde sauce base can be mixed with chicken stock, Mexican oregano and olive oil for chile or enchilada sauce.
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