Hatch Chile Salsa

Hatch green chilies are harvested from Hatch, New Mexico, once a year. These spicy peppers are a customer favorite and are showcased on the Blue Goose Cantina menu only during the harvest that begins in mid-August and lasts through mid-September.

Hatch Chile Salsa

10 Hatch peppers, roasted and chopped
2 cloves garlic
¼ onion, chopped
2 tbsp oil
4 tomatoes, chopped
½ cup cilantro, chopped
1 tsp salt
1 tsp pepper
2-½ cups chicken stock
Rubber gloves

How to roast Hatch Peppers:
Grill Hatch Peppers over open flame until charred on all sides (could also broil in oven). Allow peppers to cool. Using rubber gloves, peel charred skin from peppers, remove stems and seeds.

Let’s Cook:
Saute onion and garlic in a 2-quart pan until tender and brown. Add green chilies, tomatoes, cilantro, salt, pepper, and chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes until sauce thickens.

Serve it up!
The sauce can be used as a base for Hatch Stew, or as a topping for chicken, seafood, or your favorite entrée.

LINK: www.bluegoosecantina.com

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