Hatch Chile Sauce
Prep Time: 2 minutes
Cook Time: 5 minutes
Makes about: About 1 to 1½ cups
So many hot sauces exist out there and the common ingredient across the board is some variety of chili pepper. Chili peppers originated in Mexico and the New Mexican Chile grown in the Hatch Valley, in and around Hatch, New Mexico, are the main peppers used to make this one. It’s a great browning sauce for stews or dishes requiring additional richness and complexity. It is garlicky and peppery and adds significant flavor to Chicken Tacos with Charred Corn and Tomato Salsa.
Ingredients
Makes about 1 to 1½ cups and can be bottled and stored in the fridge.
3/4 cup grapeseed oil
3 ounces New Mexican Chiles, stems removed, cut into rings
2 ounces dried Ancho Chiles, stems removed, cut into rings
6 large garlic cloves, smashed
1/4 dry-roasted peanuts
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
fine sea salt, to taste
Preparation
In a large pan, heat oil over low to medium-low heat. Add chiles, peanuts, and garlic, and fry for 2–3 minutes, stirring frequently. Take care not to let the garlic burn and make sure the heat isn't too high. The chilis and garlic should begin to toast and start to smell fragrant. The chiles will change color with the garlic just beginning to turn golden. Remove immediately from heat.
Transfer to a blender or food processor. Add vinegar and brown sugar and pulse to puree. Add more oil as needed to get to a sauce consistency.
Season with fine sea salt, to taste.
