Hatched

Every year at about this time chili enthusiasts flock to a small, dusty town in New Mexico called Hatch. (The peppers are much more interesting than the town, trust me.) If you aren't lucky enough to to go to Hatch, they ship tons of the chilies to overpriced gourmet grocery stores all over the country. We love those grocery stores. We decided to take advantage of the large shipment of these chilies and hatch it up!

Although not as big as the Serrano pepper, a decent sized hatch chili can be stuffed. Dom found some nutria taco meat in a box.



Add some pine nuts, cook it, and stuff it in the pepper. After some time on the grill, they were done. How about some sauce?



Hatch Chili Sauce:

Roasted Hatch Chilies, 2 Cups
Chicken or Vegetable Broth, 2 Cups
One Onion, chopped
Garlic, chopped
Salt
Pepper
Flour

For the love of God, remove the seeds from the peppers and then chop them. Saute chopped onion in olive oil until translucent. Add a tablespoon or so of the flour and stir. Add the hatch chilies and broth. Bring to a boil and then simmer until the sauce thickens. Add salt an pepper to taste.

Hatch chilies are not mild. Even the mild ones are not mild. This sauce is probably best enjoyed on something like plain chicken breast.






We tried a very dry French Colombard that's made by Dry Comal Creek wineries in New Braunfels, TX. It was just the right wine to put out the fires in our mouths.