Hatch Chile Veracruz Sauce Food

HATCH RED CHILI SAUCE

Steps:

• Rinse chile pods, remove stems and seeds.
• Place water and pods in a pan and heat to boiling.
• Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes).
• Remove pods and place in a blender, setting aside cooking liquid.
• (Add salt, garlic gloves & Oregano in blender at this time as well -- ).
• Run through blender until pods form a smooth paste.
• In a large skillet, heat 2 Tbsps. oil.
• Add flour and brown lightly.
• Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
• Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
• Simmer for about 10 minutes.
• May be frozen for future use.

VERACRUZ SAUCE (FOR FISH OR CHICKEN)

Steps:

• Gather the ingredients.
• Warm oil in a medium saucepan over medium heat. Saute garlic briefly to release its flavor.
• Add tomatoes and onions and cook over low heat until tomatoes soften, about 20 minutes.
• Add jalapeño, olives, oregano, capers, water, and salt, to taste. Simmer for an additional 20 minutes.
• Serve Veracruz Sauce over grilled or pan-fried white fish or chicken breast. Accompany this with white rice , if you like.
• Use one whole red snapper of about 3 pounds or two pounds of snapper filets. If using the whole snapper, clean it and remove the scales, but leave the head and tail on for presentation.
• Prick the fish with a fork on both sides.
• Lay the fish (or the filets) in a single layer in a shallow baking dish. Whisk together 2 tablespoons fresh-squeezed lime juice, a pinch of salt, a pinch of pepper, a pinch of nutmeg, and 2 cloves (diced) of garlic. Pour this marinade over the snapper and refrigerate for about an hour.
• Make Veracruz Sauce (above), but reduce garlic to only 2 or 3 cloves. Simmer sauce for only about 5 minutes after adding jalapeños and other ingredients, as it will finish cooking in the oven.
• Cover the fish with the sauce and bake in a 300 F (150 C) oven for about 30 minutes, turning once.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Steps:

• Preheat oven to 350 degrees F.
• In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
• In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
• Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

HATCH GREEN CHILE SAUCE

Steps:

• Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
• Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
• Add the chiles, then whisk in the stock and the seasonings.
• Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
• May keep refrigerated for up to 5 days; freezes well.

CHUY'S HATCH NEW MEXICAN GREEN CHILE SAUCE

Steps:

• In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes.
• Stir flour in with onions and garlic so that it thickens.
• Add chopped chilies, beef broth and salt and mix well.
• Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
• The sauce should be thick enough to bind chilies and onions together.
• Sauce can be refrigerated for three days, or frozen.