Posts Tagged ‘Chiles’

Slow Cooker Pork Chile Verde, Mexican Street Corn & Sopapilla Cheesecake

Saturday, August 31st, 2013
Variety is the very spice of life
that gives it all it’s flavor.
-William Cowper

Growing up we ate out ALOT. I thought it was perfectly normal until I got married. My husband informed me that eating out 2-3 times per week was excessive and would take a whole lot of extra money that we just didn’t have being newlyweds. When my family ate out we frequented a Mexican restaurant called Rafael’s, owned by our next door neighbor’s family. They had the most AMAZING Chile Verde! I have tried replicating it on several occasions and for the most part I’ve failed. I have tried cooking the pork first, roasting tomatillos, slaving over a hot stove for hours only to come away with sauce that just wasn’t right and pork that was tough. Well tonight I came as close to the perfect replication as I ever have. It also happens to be the easiest attempt I’ve ever made. This will definitely be back on our regular rotation.
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Green Chile Patty Melts

Saturday, August 24th, 2013

We’ve had an amazing couple of weeks with Hatch Green Chiles available, and we’ve been in chile heaven here. The majority of the chiles will be Enchilada Sauce, but we’ve been using them in other applications, too, like breakfast burritos, stews, and these patty melts.
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Make Your Own Chili Powder

Sunday, July 28th, 2013

Make your own chili powder

15 minutes

Make your own chili powder

We sometimes receive dried chiles in our add-ons so I whipped up my own chili powder to make good use of them. You could double or triple this recipe based on the number of chiles that you had. This has completely amazing flavor.

Ingredients

  • 1 Ancho Chile
  • 1 Cascabel Chile
  • 1 small Chipotle Pepper
  • 2 t cumin (you could use cumin seeds if you had them, I didn't)
  • 2 t garlic powder
  • 1 t oregano (Mexican oregano if you can get it)
  • 1/2 t paprika
  • 1/2 t onion powder

Instructions

  1. Toast the chiles for 4-5 minutes in a cast iron pan (or nonstick) moving them constantly.
  2. Allow them to cool fully.
  3. Cut them up (I use kitchen shears) and put them into a food processor.
  4. Add all of the other ingredients and process until powdered.
  5. Savor the amazing smell coming out of your food processor. Store in an airtight container.

Green Chile Enchilada Sauce

Monday, September 10th, 2012


You can do this with a variety of peppers and it will still be tasty, although the flavor will change a bit. Start by roasting your peppers. One batch is perfect for a pan of enchiladas.
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Creamy Green Chile Corn Chowder

Monday, September 3rd, 2012

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Heatin’ up with Hatch Peppers

Sunday, August 26th, 2012

The thrills of the first-of-the season swims and outdoor barbeques leave with June and soon become daily routine. The joys of July’s family reunions, pot-lucks, and vacations quickly pass. By the time August rolls around summer’s monotony is in full swing. The start of the school year is looming and the heat is beginning to take its toll. On the surface this poor month does not have much to offer. August could quickly pass by with no fanfare were it not for…Hatch Pepper season. Yes, as someone born and bred in the Southwest, jalapenos, cilantro, adobo sauce, and the mighty hatch pepper run in my blood and make August a time to treasure. The pungent aroma of roasting peppers sets my mouth watering and my mind churning with ways to put this year’s crop to the best use.


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Southwest Corn Relish

Sunday, September 4th, 2011

Jeanne G shared this recipe on the Bountiful Baskets Recipes Board:

Southwest Corn Relish
Tuesday, October 11, 2005
The Oregonian
Makes 6 to 7 pints

This condiment is a delightfully corny blend of tang and heat. The jalapeno chiles are tiny islands of spicy flavor that can be avoided by folks with more sensitive palates because they are relatively large in size. The relish is great to have on hand to top a platter of nachos or other Southwest-flavored dishes, or to scatter over green salads. It’s also wonderful stirred into rice, along with a bit of cheese and a dollop of sour cream.

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Canned Chiles (or Peppers)

Sunday, September 4th, 2011

Another great recipe from Jeanne Gibbons, shared on the Bountiful Baskets Recipes board:

Here’s how to pressure can chiles plain:

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Hatch Chile Apple Cobbler

Sunday, September 4th, 2011

Heather Bransom Walker shared this great sounding recipe on the Bountiful Baskets Recipes board:
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Pickled Jalapenos

Sunday, September 4th, 2011

Melinda U shared this one:

This is a super easy idea but I want to share it as everyone who tries it loves this (my son says they are addictive!).

Pickled Jalapenos

Ingredients

  • Sliced jalapeno peppers
  • 1-1/4 cup vinegar
  • 1/4 cup salt
  • 1/4 cup sugar

Instructions

  1. thinly sliced jalapenos, seeds and all (but not stems) into this mixture.
  2. cover peppers with liquids completely.
  3. Cover bottle tightly and shake well and let sit in frig overnight.
  4. Keep adding peppers as it gets used up.

Thanks Melinda!
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