Hatch green chile sauce

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  • 1 Medium onion, chopped fine
  • 2 T Olive oil
  • 5-6 Large Hatch green chiles
  • 1/4 t Oregano, dried
  • 1/4 t Fresh cilantro, minced
  • 1/4 t Salt

The arrival of Hatch Green chiles in August (in San Antonio) is always a treat.  The first time I ever had green chiles on anything was many years ago in Santa Fe at the landmark Pink Adobe restaurant.  You’ll love this dish, and you’ll love the sauce so much it’ll become a great addition to chicken, pork, just about anything.

Green Chili Sauce

First saute onion in oil. Add remaining sauce ingredients and cook for 5 minutes. Keep warm in very low-temperature oven.

3 Responses to Hatch green chile sauce

d.coleman says: August 20, 2012 at 8:24 pm

This recipe is extremely VAGUE, and apparently, I’m not the only person who thinks this about the recipe.
Have NEVER heard of using Whole Raw Hatch Chiles in Any Sauce!
Perhaps, Roasted, Seeded, Hatch Chiles in a sauce, but Never Whole. After used, how does one “adjust to his taste?” Heat is in the seeds and membrane.
Also, the recipe uses a ‘small t’ instead of a Large T which stands for Tablespoon. What
is the small ‘t’ or does it mean ‘tsp?’
Please Clarify. Thanks!


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