Hatch green chili salsa

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1.5 whole garlic, roasted

5-6 medium ripe tomatoes

1 teaspoon salt

2 tablespoons vegetable oil

1/4 cup fresh cilantro

4 tablespoons lime juice

2 Hatch chili’s roasted

2 medium yellow onions, roasted

 

For tips on roasting the chili, onion, and garlic please see my Hatch chili salsa verde recipe.

Bring the tomatoes and oil to medium high heat in a skillet on the stove. Cook for 4-5 minutes. Cover and turn of heat. Allow to sit covered for 10 minutes. Peel tomatoes if desired. I would peel if you plan to leave the salsa chunky and leave the skins if you want it less chunky.

Place all ingredients into a blender and blend until desired consistency. Best if left in refrigerator for at least 6 hours prior to eating.

 

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Roasted Hatch chili salsa verde

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If you are like my husband and I, once you start making salsa from scratch, you will never want to buy jars of salsa again. It just does not taste the same. It is really simple to make. We roast our vegetables on a propane grill but you could also use the oven. The oven will give it a slightly different flavor.

 

2 Hatch chilis, washed and whole

5 large tomatillos, peeled and washed but keep whole

3 small yellow onions, peeled and halved

1.5 heads of garlic, keep whole

1 teaspoon cumin

1/2 teaspoon salt

3-4 tablespoons lime juice

1/4 cup cilantro

2 tablespoons vegetable oil

 

Roast the Hatch chilis, tomatillos, onion, and heads of garlic at 400 degrees for 10-15 minutes. Allow them to cool. Peel the Hatch chilis and the garlic. Only remove the seeds from the chilis if you want mild salsa.

Place all ingredients into a blender and blend until smooth. We use our Ninja.

This is best if allowed to sit in the refrigerator for at least 6-12 hours before eating it.

 

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Homemade enchilada sauce

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Canned enchilada sauce is very easy. It also can have a bitter and sometimes unpleasant taste.

This sauce can be made in under 30 minutes. It is a 30 minute task that is well worth it. It can freeze well for later use.

For the chili powder, I mixed equal parts Concho chili, Chipotle chili, and Guajillo chili.

This makes 2-3 cups of sauce.

 

1/4 cup vegetable oil

2-3 tablespoons flour

6-7 teaspoons of chili powder

16 ounces tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon salt

The first step is cooking the oil and flour on medium heat stirring constantly until lightly browned. This is the same as making a light roux.

 

Add the spices, then add the water and tomato sauce slowly and stirring constantly. Continue to cook on medium heat for about 10 minutes or until thickened.

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Habanero hot sauce

habanero hot sauce

Our Texas garden produces a lot of vegetables. The peppers really do the best of anything. This is the 8th year of gardening with my husband and this is by far the best hot sauce recipe I have found. Trust me… I have tried a LOT. I cannot handle too much spice. With as hot has habaneros are, most of the time I cannot even enjoy them. This sauce is more mild and I really enjoy it.

 

1 tablespoon vegetable oil

1 medium yellow onion, diced

1 cup diced carrot

2 cloves garlic, chopped

2 cups water

6-8 habanero peppers, seeded

3 tablespoons line juice

3 tablespoons white vinegar

1 teaspoon salt

 

Saute the carrot, onion, and garlic in the oil in a saucepan for 6-8 minutes. Add the water and boil covered until tender or about 10-15 minutes. Remove from heat. Add the habanero, lime, vinegar, and salt. Cool. Blend until smooth in a food processor. Store refrigerated in glass jars.

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