If you’ve never walked through a farmers market when it’s fall in the southwest you’re missing out . Fall means pepper season in New Mexico. Chances are, you have purchased freshly made tamales, stuffed with with pork inside corn masa so fresh, there are kernels off the cob in every bite. The intoxicating charred sweet aroma of roasting peppers pulls you to the spot where they are rolling in their giant basket over a flame. The farmer grins as he spins peppers in his giant hamster-wheel roaster, as you pore over his table stocked with every pepper product he could think of. Dried. Powdered. Roasted. Canned. And best of all, freshly picked. You stock-up with a peck of peppers and head home to start your chili sauce, Santa-Fe Style.
If you’re not in the neighborhood, get your peppers from:
Santa Fe School of Cooking www.santafeschoolofcooking.com
Hatch Chile Express www.hatch-chili.com 800-292-4454
These sauces work well with eggs, enchiladas, fish…you name it. Start with these basics, and spice to your liking:
RED CHILI SAUCE
Ingredients:
2 T. canola oil
½ c. diced onion
2-3 T. minced garlic
½ – 1 c. ground red chili powder
2 ½ c. water or chicken stock
pinch Mexican oregano
pinch cumin seeds – lightly toasted in a skillet to release oils
cinnamon stick
salt
pepper
Directions:
Lightly toast cumin seads in dry cast iron skillet, or in oven just until fragrant.
Saute’ onion in oil over medium heat until just translucent.
Add garlic and saute’ until onions begin to caramelize.
Stir in red chili powder and add water or stock, stirring well.
Add a oregano, cumin seeds and a few slivers of the cinnamon stick.
Salt and pepper to taste.
Bring mixture to boil, then simmer 20 minutes or so.
GREEN CHILI SAUCE
Ingredients:
2 T. oil
1 c. onion – diced
2-3 T. minced garlic
1 ½ c. water or chicken stock
salt
pepper
Directions:
Roast green chili peppers over high heat until skin blackens and bubbles.
Seal in ziplock bag (or bowl covered with saran) to sweat the peppers for 5-10 minutes.
Peel charred skin from peppers (a little left here and there is ok).
Chop peppers and set aside.
Saute’ onion in oil over medium heat until just translucent.
Add garlic and saute’ until soft.
Add roasted chilies and chicken stock or water.
Bring to a boil.
Salt and papper to taste.
Simmer 15 minutes.
