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Hatch New Mexico Red Chile Sauce
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One of the best and most unique food delights of the southwest. Hatch, New Mexico boast some of the best chilies in the world. This recipe is the creation of one of my best friends and I got him to walk me through the process. Now I want to share with everyone! I will follow up with several recipes using this delicious sauce. The recipe is printed below Enjoy!
The video shown is making 4 quarts. I have scaled it down to 1 quart below.
New Mexico Hatch Red Chile Sauce
Yield: 1 Quart
Multiply for desired quantity
Ingredients:
16 oz Dried Hatch Red Chiles (heat varies from mild to extra spicy, choose wisely!)
4 large garlic cloves
1 quart chicken or vegetable broth
1 heaping tablespoon Knorr Caldo con Sabor de Pollo (Chicken Flavor Bouillion)
½ Tbsp toasted and ground cumin seeds
Method:
Preheat over to 350 degrees Fahrenheit (or 180 C)
Fill an 8 quart stock pot 2/3 full with water and bring to a gentle boil.
Prepare your chiles by breaking off the stems and discarding along with excess seeds and
place evenly on a rimmed baking sheet.
Place in middle rack of the oven and toast for 5-7 minutes until they begin to darken in color and begin to smell like chocolate.
Remove from the oven and allow to cool until you can handle them.
Place the toasted chiles in the boiling water and submerge them with kitchen tongs.
Steep the chiles for 7-10 minutes until fully softened and them do not break when bent. Do not cook longer than 10 minutes.
Removes from water and drain. Add chilies to a blender along with 4 large, peeled garlic cloves. Add chicken both until it just covers the chiles and blend over high speed. Puree until it runs smooth. You may need to add additional broth until it blends smoothly.
Place a sieve over a large saucepan and pour the blended chiles into the sieve.
Using the back of a tablespoon, press the sauce through the sieve until no more sauce presses through and only a paste remains, discard the remains.
Add 1 heaping TBSP chicken flavor bouillon and ½ TBSP cumin to the sauce and whisk to combine.
Simmer over low heat for 20 minutes until desired consistency. If it’s too thick, add additional broth or water. If too think simmer uncovered until it thickens. Serve with your favorite recipe or store in an airtight container and refrigerate until ready to use. Works great with burritos, enchiladas, slow roasted pork loin, huevos rancheros and more!
This is my first effort with video editing and I know my sound needs work, but this is just a start and I hope you enjoy.
Matt
The video shown is making 4 quarts. I have scaled it down to 1 quart below.
New Mexico Hatch Red Chile Sauce
Yield: 1 Quart
Multiply for desired quantity
Ingredients:
16 oz Dried Hatch Red Chiles (heat varies from mild to extra spicy, choose wisely!)
4 large garlic cloves
1 quart chicken or vegetable broth
1 heaping tablespoon Knorr Caldo con Sabor de Pollo (Chicken Flavor Bouillion)
½ Tbsp toasted and ground cumin seeds
Method:
Preheat over to 350 degrees Fahrenheit (or 180 C)
Fill an 8 quart stock pot 2/3 full with water and bring to a gentle boil.
Prepare your chiles by breaking off the stems and discarding along with excess seeds and
place evenly on a rimmed baking sheet.
Place in middle rack of the oven and toast for 5-7 minutes until they begin to darken in color and begin to smell like chocolate.
Remove from the oven and allow to cool until you can handle them.
Place the toasted chiles in the boiling water and submerge them with kitchen tongs.
Steep the chiles for 7-10 minutes until fully softened and them do not break when bent. Do not cook longer than 10 minutes.
Removes from water and drain. Add chilies to a blender along with 4 large, peeled garlic cloves. Add chicken both until it just covers the chiles and blend over high speed. Puree until it runs smooth. You may need to add additional broth until it blends smoothly.
Place a sieve over a large saucepan and pour the blended chiles into the sieve.
Using the back of a tablespoon, press the sauce through the sieve until no more sauce presses through and only a paste remains, discard the remains.
Add 1 heaping TBSP chicken flavor bouillon and ½ TBSP cumin to the sauce and whisk to combine.
Simmer over low heat for 20 minutes until desired consistency. If it’s too thick, add additional broth or water. If too think simmer uncovered until it thickens. Serve with your favorite recipe or store in an airtight container and refrigerate until ready to use. Works great with burritos, enchiladas, slow roasted pork loin, huevos rancheros and more!
This is my first effort with video editing and I know my sound needs work, but this is just a start and I hope you enjoy.
Matt
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