Hatch pepper recipes.

As did I. See you at kroger

I saw a propane "Hatch" pepper roaster in front of Whole Foods today. I'm guessing they are in.

That's what I was looking for Zap. I've been to New Mexico several times and the green sauce was always what I liked best. Yeah they served it on everything from eggs to burgers.

After a few beers last night I did the old stuff with cream cheese and boudin then wrap in bacon and cooked them in a cast iron skillet, just to judge their heat. They definitely had some heat to them. That's the kind of recipe I was looking for. Thanks man!

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Chuy's hatch chili sauce

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Yes it is good. One comment I have is Chuy's sauce is run through a blender to make the chilies and onions very small....or maybe the chilies and onions are run through a blender or very fine food processor setting before making the sauce. But there aren't any chili or onions of any size in the sauce like you get with hand chopping. This isn't a complain, I like it....just an observation.

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I only saw your full recipe for the red sauce at the end of that thread. Never saw the enchilada recipe at the end.

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I made burritos/ chimichangas (put the burritos in the toaster oven until crisp) last night with hatch sauce.

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But where's the promised full red chili enchilada recipe?

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Oh.....the enchiladas would be the same as for the hatch sauce....just use red sauce instead. Personally, I like red sauce better than green.

It was in that picture thread.

Red Chile Powder:

Temperature: 250°F
Roasting Time:10 minutes Approximately


Dried New Mexico red chile pods, stems removed

1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile suace.


Red Sauce:

2 tablespoons shortening
3/4 teaspoon salt
2 tablespoons flour
1 tablespoon garlic
1/8 - 1/4 cup Red Chile Powder
1/8 cup Oregano
2 cups cold water
1 tablespoon cumin
1 tablespoon tomato sauce

1. Heat shortening in a medium saucepan on medium heat.
Stir in flour and cook for 1 minute.

2. Add chile powder and cook for an additional minute.

3. Gradually add the water and stir, making sure that no lumps form.

4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

5. Add 1 tablespoon tomato sauce to cut spiciness and add acidity to sauce. I always do this.

Now for the enchiladas.

1. I usually just make cheese enchiladas using cheddar and/or Monterrey jack. But I will also saute zucchini, carrots and mushrooms or whatever else strikes my fancy. Obviously, chicken or pork would be good too.

2. To warm the CORN tortillas, I dip them in the heated sauce and let sit for 30 seconds then flip over. They are soft when you pull them out so careful not to tear them. I will take my next tortilla out of the package and use it to wipe the excess sauce of the coated tortilla.

3. Once coated and soft, carefully set into a glass baking dish and add your first layer of cheese or other goodies.

4. Then another coated CORN tortilla on top of that and add more goodies.

5. I will layer usually 3 tortillas but sometimes 4. The top layer I just add cheese....no chicken or veggies.

6. I then put in the oven at 375 for 12-15 minutes.....until cheese is well melted.

Optional: I like to put sliced tomato on top of the enchilada before baking. This is not traditional but I like the sweetness of the baked tomato contrasted with the earthy spiciness of the red sauce. What is traditional is to top the finished enchilada with a fried egg.

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. I'm too lazy to copy and paste each step one by one.

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Jeeze......updated!

The rouses by me had the big cage cylinder in the parking lot yesterday roasting them for ya if ya bought them. They were doing it for free. I should have jumped on it, but couldn't think of anything to make. smh
I think it was the heat and stress of all the floods.