I have a 1lb 8oz package of Hatch Chile Pepper Puree from Trader Joe's in my freezer. What should I do with it?
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HalfPint is a trusted home cook.
Cream of chile soup, yummmmmmm. Here's one with corn from Homesick Texan, http://www.homesicktexan...
I haven't made the recipe, but HT's recipes have not failed me so far.
Sounds delicious and perfect for the late summer. Thanks!
Is this a new item? It sounds so delicious! We don't have it here in our NYC stores yet! Could you post up a picture of the bottle so others can be on the look out for it? Thanks in advance!
Why not make hatch chile macaroni and cheese! They sell their own frozen variety but who says you can't make your own?!
Chicken tacos/enchiladas smothered in the puree?
It may be a regional item in the West. This is the first time I've seen it too. If you have it, it's a plastic package in the frozen section, not a bottle.
Lisanne is a trusted home cook.
There is a Guatemalan sauce a friend taught me with fresh bell pepper, fresh onion, cilantro, vinegar and herbs, you can riff on this. I can imagine a good seasoning paste for chicken: several tablespoons of the TJ's purée, minced garlic, cilantro if you like, and an acid like lime juice or vinegar (apple or grain), salt and pepper. Perhaps some fresh onion, some oil and whizz it in the blender. If too spicy you can whizz in a little fresh bell pepper. Paprika for color if desired. Freeze in ice cube trays if you have extra.
That sounds like a good sauce to have handy in the freezer for a quick dinner. Sounds like a variation on mole verde. I bet it would be good simmered with cod or another white fish too!
Can't go wrong with queso!
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Hatch Green Chile con Queso
HATCH GREEN CHILE CON QUESO
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2 Hatch green chiles roasted, peeled, and chopped
1 cup American cheese grated
1/2 cup sharp Cheddar grated
1/4 cup sour cream
1 tomato seeded and chopped
1/8 teaspoon garlic powder
1 cup chicken stock optional
In a medium saucepan, combine both cheeses and sour cream and cook over low heat until cheese is melted. Stir continuously to prevent scorching.
Stir in the tomato, chiles, and garlic powder.
Adjust consistency for dipping by adding sour cream and / or chicken stock.
Serve with tortilla chips.
Roasting instructions: Grilling Method: Place chiles on charcoal or gas grill about 5-6 inches above heat source. Remove once skins have blackened and blistered – if there are green spots, the skin won’t come off. Broiler Method: Preheat broiler. Place chiles under the broiler for 6-8 minutes or until the skin completely blackens and blisters. Range-Top Method: Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place chiles on top. Remove once skins have blackened and blistered entirely. Comal Method: Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it, and turn until they completely blacken and blister.
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