Ventured into making some green chile sauce - compliments of a wonderful box of Hatch Chiles (Barker X-Hots) that I received from my old friend Michael. I've never had much luck making green chile sauce, but couldn't pass up the opportunity to give it a whirl.
Ingredients:
Processed garlic and onion in food processor. Sautéed in Olive Oil. Blended all ingredients until well mixed. Brought to boil and simmered 30 minutes (stirring often). Packed in sterilized jars. Pressure canned at 11 for 50 minutes.
Cooking down:
(12) 1/2 pint jars:
Best batch of green chile sauce that I've ever made.
Ingredients:
- Approximately 7 cups of peeled, de-seeded roasted Hatch (Barker X-Hot) chiles.
- A couple of handfuls of assorted green bonnets, bhuts, and scorpions that I picked before shutting down the garden. The Barkers (per Michael) weren't as hot as in past years (and I agree), so I threw these in for some heat. Not enough to overwhelm the Hatch flavor.
- 1 Large can of tomatillos (I know, I should have used fresh)
- 3/4 cup Olive Oil
- 2 garlic bulbs
- 6 medium onions
- 4 TSP Cumin
- 4.5 TBSP Lemon Juice
- Mexican Oregano to taste
- Chicken broth (about 40 ounces I'm guessing)
- Coriander to taste
- Salt
- Various types of Hatch chile powder (I used Red Hatch, Dixon, and Lumbre)
Processed garlic and onion in food processor. Sautéed in Olive Oil. Blended all ingredients until well mixed. Brought to boil and simmered 30 minutes (stirring often). Packed in sterilized jars. Pressure canned at 11 for 50 minutes.
Cooking down:
(12) 1/2 pint jars:
Best batch of green chile sauce that I've ever made.
