I look forward to Hatch green chiles every year. I just bought a few pounds of them and want to take advantage of them being in season. I have already made enchiladas, mashed potatoes, and chile rellenos. Anyone have a favorite recipe?

For the uninitiated.

Hatch green chiles:

http://centralmarket.com/cm/recipe-search.do?keyword=hatch

Ice cream, Mandrake. Children's ice cream!

Thanks Stevo. I took the Central Market cooking class for Hatch peppers two years ago and had a good time with it.

Head up to Las Cruces, NM. They have a ton of great dishes with these.

I really enjoy La Posta. Its in Old Mesilla.

Hey, man... Is that your smoker??

Yes, here is the finished product. Smoking a few at a time is the best way to go.

Mm-mm...yummy! Where did you get your smoker? Emeril has one that looks just like it!! [oh, yeah, babe...]

Some kitchen shop. It's just a small one about a foot long. Throw some wood chips in the bottom and it works fine.

Yup...sounds (and looks) just like the one Emeril uses (although his might be a bit larger).

[This message has been edited by aggiebylegacy (edited 8/9/2005 3:48p).]

The one from Chuy's actually sounds pretty good.

Chuy's Hatch New Mexican Green Chile Sauce


Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. From Chuy's Restaurant in Austin, TX.


3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onions, chopped
2 teaspoons minced garlic
2 cups ROASTED New Mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.

That sounds deelish!!