Fiery Green Chile Paste Sallye Recipes

Steps:

• Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
• Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
• Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
• Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
• Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.

Steps:

• Sear meat, onions and garlic in heavy dutch oven or stewpot over medium high heat.... Add tomato sauce and tomatoes and water to 2" over top of meat mixture.... Stir with wooden spoon until well mixed...l Add all other ingredients except masa(or cornmeal) Stir well
• Turn heat down to simmer..... Add more water if needed so that meat mixture is covered with 2 inches of water... Simmer between 45 minutes to 1-1/2 hour, stirring regularly.... Add water if needed to keep at least 1-1/2" of sauce over meat mixture
• About 15 minutes before done, mix masa or cornmeal with warm water to make a paste.... Stir into chili to thicken and continue to simmer for 15 more minutes
• Note: Check and stir often, adding water as needed Note: If desired, add a can of Ranch style beans or kidney beans during the last 15 minutes Good served with plain or mexican cornbread muffins You may also sprinkle grated cheese and chopped green onions on top

Steps:

• Remove stems and seeds from the red chili pods and place chiles in a small saucepan with just enough water to cover them. Simmer on low for about 15 minutes until chilis are soft and almost macerated. Remove from heat and whisk until smooth paste is formed. Set aside. (You can use your blender for this step if desired). Cut Hatches in half; remove stems and seeds. Cut onion into quarters and place in food processor. Add garlic cloves and Hatch peppers. Pulse until finely minced. Set aside
• Place a large heavy dutch oven or stewpot on medium high heat. Add bacon and cook until crisp. Remove bacon and set aside. Reserve the grease. Eat the bacon (ha a joke) Using same pan, add meat to bacon grease, along with onion, pepper and garlic mixture from food processor. Stir with wooden spoon to mix well. Saute until meat is grey (do not overcook). Stir in tomatoes, tomato sauce and paste and stir until blended with meat. Stir spices into meat mixture with wooden spoon, mixing well. Remove from heat and pour in beer while stirring. Add red chili paste and water while still stirring with wooden spoon, then return to stove. Turn heat to low and simmer for 1-1/2 to 2 hours, stirring occasionally. Add more water a cup at a time if needed.
• If you add too much water, you can thicken chili by adding a tablespoon of masa harina or cornmeal, stirring well after addition.
• After 1-1/2 hours, sample the chili and adjust seasonings if needed. For more "burn" you can also add a dash or tabasco sauce - sparingly. For some serious "heat", you can leave the seeds in the hatch chiles.

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.