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  • Hatch Chile Pepper Sauce

    Hatch Chile Pepper Season is upon us and I thought I would drag out a bag of roasted peppers to test drive a sauce that's been dancing around in my head..

    I thought I would start out with a small batch since was not sure of the out come..


    Some where along the way I did not take any pics of the second dump of ingredients..

    1st Round of Ingredients:

    2 to 2.5 Pounds Roasted Hatch Peppers
    1 Med. Onion (Chopped)
    4 Large Garlic Cloves (Whole)
    1 Tsp Sea Salt
    1 Tsp CBP
    1/2 Tsp Ground Coriander
    1/2 Tsp Ground Cumin
    4 Cups Water





    Sweat the onion and garlic in pan on low heat... Add water along with the other ingredients and simmer for about 20 minutes... Add in peppers and cook on low for about 45 minutes, add water as needed to keep above the peppers...





    Once peppers, onions and garlic are cooked take a stick blender and break down the mixture about half way...






    Here's where I did not take any additional picks while cooking..

    Second Ingredients Dump...

    1 Med. Onion (Chopped)
    4 Large Garlic Cloves (Whole)
    1 Tsp Sea Salt
    1 Tsp Garlic Powder
    1 Tsp Onion Powder
    1 TBS Sugar
    1/2 Tsp Cumin
    1/2 Cup Red Wine Vinegar


    Add the above to the pot and simmer for 45 minutes till onions and garlic are soft.. When ready place in a blender or food processor, blend till smooth..

    Run sauce through fine mesh strainer and place back in clean sauce pan.. Simmer till desired consistency..


    I made mine a bit thicker than I do my Chipotle Sauce...





    Just finished putting on the labels.. Damn flash washed out most of the color.. Oh Well..


    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

  • #2
    I know that dog will hunt...very nice Ken.
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    My best asset however is the inspiration from the members on this forum.

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    • #3
      I'd happily take a bottle of that!!!
      Don

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      • #4
        Ooooh does THAT sound tasty...

        What's the heat level?
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        • #5
          Damm, Ken, that looks great. I would like to buy a bottle from you.
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          • #6
            nice... if its as good as your chipolte sauce from a cup;a years ago has to be a homerun...

            got some stuff in the garden coming and gonna give this a go, thks for sharing man!!!
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            • #7
              I have some hatch green chiles that have been frozen from last fall. I am going to give this recipe a whirl! Thanks so much for sharing it!!!!
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              • #8
                Great looking sauce there TH!! That will be killer!!

                Brian

                Certified Sausage & Pepper Head
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                • #9
                  Sounds great! What would be a good substitute for hatch peppers? Don't think I can get them here.
                  Mark
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                  • #10
                    looks good TH.....we just roasted some for rellenos for dinner.
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                    it's all good my friend..........

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                    • #11
                      Th sounds pretty much like yer from hatch.lol. try beef broth or chicken broth instead of water. our fav is the beef broth. simmer for 45 minutes. and we like the green chili a little larger cut. we use it on burgers steak and eggs and a while bunch of other stuff like wal mart rotissier chicken and corn tortillas.
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                      • #12
                        Ken how do I get me hands on a bottle of that sauce. Oh man does that look good.
                        Smoke it.. and they will come!

                        Rob
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                        • #13
                          Mmmmmmm...bet that's tasty!
                          Would drizzle a bit of that on everything
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                          • #14
                            Originally posted by Mark R View Post
                            Sounds great! What would be a good substitute for hatch peppers? Don't think I can get them here.
                            I'm not sure if there is a pepper that you can substitute for the hatch chile.. I know you can buy them on line and then roast them yourself.... If your going to buy some, the time is now at the peak of season
                            Ken


                            I Should Have Been Rich Instead Of Being So Good Looking

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                            • #15
                              Originally posted by Texas-Hunter View Post
                              I'm not sure if there is a pepper that you can substitute for the hatch chile.. I know you can buy them on line and then roast them yourself.... If your going to buy some, the time is now at the peak of season
                              What about the Anaheim Chile Pepper? They look very similar... but then again dont all peppers? The heat factor seems about the same..
                              Brian

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