This New Mexico Hatch Green Chile Sauce Recipe is so easy to make and it’s all because of these delicious chiles that a really flavorful sauce is produced.
Red and green chile sauces are a staple of Southwest cooking and everyone has their own recipe that they like to make and how they like it. The only question is, red or green?
These sauces are made year-round using Anaheim green peppers and New Mexico red chiles, but when it’s hatch chile pepper season, it’s game on in the chile world.
Chiles are synonymous with the southwest and the New Mexico and since they are our neighbor to the right, their cuisine influence is heavy here in the Arizona desert. I served the sauce on Sonoran Shredded Beef Tacos (picture above) that I made last week.
How to pick the best hatch chiles
Look for firm, smooth peppers with no dimples or blemishes and they should be bright green. They should be symmetrical in shape and have a weight to them in relation to their size. This shows they still have moisture and this equals flavor. To store, wrap in a paper towel and store in a sealed container in the fridge.
Use on your morning eggs, good on enchiladas, the shredded beef tacos I made last week or simply delicious for snacking with tortilla chips.
New Mexico Hatch Green Chile Sauce Recipe – Step by Step
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