I decided to buy some to see what all the fuss was about. There are mild and hot chilis, I went with the mild.
If you love spice and heat, go for the hot!
It seems that the favored way of eating these chilis is by roasting them first and then using them in recipes. I stuck with using them raw and cooking them myself. Mostly trying to familiarize myself with the chilis and their flavor.
I started adding them to everything and one of the first things I made was a BBQ sauce.
Andrea’s Hatch Green Chili Barbecue Sauce
- 2 Hatch Chilis, seeded and chunked (I used mild but use hot if you like)
- 1 Medium Sweet Onion, chunked
- 1 14.5oz Can of Diced Tomatoes with juice
- 2TBSP Dark Brown Sugar
- 1 1/2TBSP Apple Cider Vinegar
- 1/4C Molasses
- 1/2C Ketchup
- 1/4C Yellow or Dijon Mustard
- 2tsp Ground Garlic
- 1/2tsp Ground Onion
- 1tsp Chili Powder
- Pinch of salt and ground black pepper
- 1/2TBSP Light Olive Oil for sauteeing
In a medium sized sauce pan, heat olive oil over medium heat. Add peppers and onion, sprinkle with salt and black pepper. Sautee for about 3-4 minutes until the onions and peppers start to soften. Add in the diced tomatoes with juice, ketchup, and mustard. Stir.
Next add in the apple cider vinegar, brown sugar, and molasses. Stir.
Finally add in the garlic, onion, and chili powders. Stir and let simmer for about 5-7 minutes or until the onions and peppers are fully cooked through.
Once the sauce has simmered, remove from heat and pour the sauce into a blender. Blend until the sauce is smooth, and return the sauce back to the pot. Bring to a simmer and allow the sauce to simmer for about another 5 minutes.
Remove from heat and serve immediately or allow to cool and store in an air tight container.
We had the sauce over some ribs but it could be used on chicken, pork, or however you want to serve it up.
It’s a thick sauce with a tangy sweet kick and a slight heat to the finish from the chilis. They are great to use in sauces!
Of course if you like roasted chilis, those definitely can be used in the sauce to help provide a smokey background flavor.
I love making barbecue sauce at home because I can make it just how I like and I can control the quality of ingredients that goes in.
After experimenting with the chilis this summer, I am now in love with them as well. I’m sad that I didn’t get a chance to stock up before the season ended. All the more anticipation for them next year!
Have fun guys, and remember, always play with your food! Enjoy!