Hatch Chile Grits & Shrimp

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SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
SALSA-Hatch-Green-Chile-Grits-Shrimp-1-150x150 Hatch Chile Grits & Shrimp
Hatch Chile Grits & Shrimp
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Servings
Six
Servings
Six
Ingredients
Servings:
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Instructions
Grits Preparation
  1. In a large skillet, combine water, grits and salt.
  2. Bring to a boil. Stir. Cover and simmer over low heat for 20-30 minutes, stirring occasionally.
  3. If grits become sticky, add additional water.
  4. Fold in salsa, butter and half and half.
  5. Simmer over low heat for 5-10 minutes. Remove from heat.
  6. Stir in shredded cheese. Cover and set aside.
Shrimp Preparation
  1. Season shrimp with salt and black pepper to taste.
  2. In a large skillet, heat butter over medium-high heat.
  3. Sauté shrimp for 2-3 minutes on each side.
  4. Serve with Hatch Chile Grits.
Recipe Notes

Options: scoop 1 ½ cups grits into bowl and top with 1-2 sautéed shrimp. Or, place shrimp on top of grits and serve family style directly from the skillet. Garnish with chopped chives.

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Salmon Burgers with Hatch Chile Aioli

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SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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Servings
Six
Servings
Six
SALSA-Salmon-Patties-With-Hatch-Green-Chile-Aioli-3-150x150 Salmon Burgers with Hatch Chile Aioli
Salmon Burgers with Hatch Chile Aioli
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Servings
Six
Servings
Six
Ingredients
Hatch Chile Aioli
Salmon Patties
Servings:
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Instructions
Hatch Chile Aioli
  1. To medium mixing bowl, add salsa, mayonnaise, garlic and paprika. Stir to combine. Set aside.
Salmon Patty Preparation
  1. Combine salmon, onions, olive oil, red wine vinegar, bread crumbs, eggs, parsley and spices in bowl of stand mixer. Using paddle attachment, blend for 1 minute.
  2. Shape mixture into patties.
  3. In a large skillet, heat butter over medium heat.
  4. Place patties in heated skillet. Flatten with spatula. Cook patties for 2-3 minutes per side or until golden brown. Drain on paper towel.
  1. To serve, place lettuce and cucumber on pretzel buns. Top with salmon patties and a dollop of Hatch chile aioli.
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Hatch Chile & Beer Braised Brats

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SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
Ingredients
Servings:
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Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Sear sausage for 3-5 minutes on both sides.
  3. Remove sausages from skillet and reserve on plate.
  4. Drain all but 1 Tbsp. of fat from the pan. Return skillet to heat and add 1 Tbsp. butter.
  5. Sauté garlic and onions until golden brown.
  6. Add green chile sauce and beer. Stir to combine.
  7. Add seared sausages to sauce. Cover and simmer on medium heat for 15-20 minutes until sausages are thoroughly cooked.
  8. Remove sausages from skillet. Reserve.
  9. Cook sauce, uncovered, for 10 additional minutes until reduced.
  10. In a separate skillet, lightly toast hot dog buns with remaining butter.
  11. Place sausages in buns. Top with sauce.
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Grilled Halibut Tacos with Salsa Verde Slaw

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SALSA-Grilled-Halibut-Tacos-With-Salsa-Verde-Slaw-1-150x150 Grilled Halibut Tacos with Salsa Verde Slaw
Grilled Halibut Tacos with Salsa Verde Slaw
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Servings
12 tacos
Servings
12 tacos
SALSA-Grilled-Halibut-Tacos-With-Salsa-Verde-Slaw-1-150x150 Grilled Halibut Tacos with Salsa Verde Slaw
Grilled Halibut Tacos with Salsa Verde Slaw
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Servings
12 tacos
Servings
12 tacos
Ingredients
Servings: tacos
Units:
Instructions
Slaw Preparation
  1. Place shredded cabbage in plastic container.
  2. Toss with ½ tsp. salt.
  3. Cover and refrigerate 1 hour to draw out moisture.
  4. Remove from refrigerator. Drain cabbage and pat dry. Place in large bowl.
  5. Mix in carrots, salsa, mayonnaise, onions, cilantro and garlic. Salt to taste.
Halibut Preparation
  1. Preheat oiled grill to 350°F.
  2. Season fish with salt and pepper to taste.
  3. Grill fish uncovered for 15-20 minutes, turning halfway through.
  4. When fish is slightly firm to the touch, remove from grill.
  5. Cover with foil. Set aside.
  6. Once cool, flake fish into bite sized chunks.
Taco Assembly
  1. Lightly grill flour tortillas with butter.
  2. Assemble each taco with halibut and slaw. Top with chopped cilantro.
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Zesty Green Chile Gumbo

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1412.2014-December_Gumbo2-150x150 Zesty Green Chile Gumbo
Zesty Green Chile Gumbo
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Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
1412.2014-December_Gumbo2-150x150 Zesty Green Chile Gumbo
Zesty Green Chile Gumbo
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Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Add frozen green chile sauce, chicken broth, bay leaf, and sage to a 3-quart saucepot. Cover.
  2. Heat on low heat until frozen green chile is thawed. Then heat on medium until soup begins to simmer. Cover.
  3. In small saucepan slowly melt butter and add flour. Frequently stir roux on medium heat until color turns golden brown.
  4. Stir roux into heated soup until thoroughly blended. Continue cooking for 5 minutes.
  5. Add chicken and shrimp. Continue cooking an additional 3-5 minutes.
  6. Sprinkle gumbo with chopped parsley and serve with rice if desired.
Recipe Notes

Option:  You may substitute  2 – 16 oz. jars instead of Frozen Sauce.

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Santa Fe Fish Fillets

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SantaFeFishFillets1-150x150 Santa Fe Fish Fillets
Santa Fe Fish Fillets
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Servings Prep Time
Four 5 ½ oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Four 5 ½ oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
SantaFeFishFillets1-150x150 Santa Fe Fish Fillets
Santa Fe Fish Fillets
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Servings Prep Time
Four 5 ½ oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Four 5 ½ oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 5 ½ oz. servings
Units:
Instructions
  1. Combine red chile powder with oregano, lemon juice, scallions, wine, 4 Tbsp. olive oil, garlic, and salt in a shallow dish.
  2. Place fish fillets in marinade. Spoon marinade over fillets to cover them.
  3. Place in refrigerator. Marinate 1 hour.
  4. Heat 2 Tbsp. olive oil and butter in a non-stick skillet over medium heat.
  5. In small bowl, combine blue cornmeal and flour.
  6. Dip each fillet in beaten egg and then in cornmeal/flour mixture. Drop into skillet.
  7. Cook fillets over low heat approximately 7 to 10 minutes each side or until coating becomes crusty and fish is cooked through.
Recipe Notes

Per serving: 180 calories; 13g protein; 10g fat; 10g carbohydrates; 250mg sodium and 60mg cholesterol.

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Hatch Chile Apple Turnovers

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NewMexicoHatchGreenChileAppleTurnovers1-2-e1567880038455-150x150 Hatch Chile Apple Turnovers
Hatch Chile Apple Turnovers
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Servings Prep Time
3 dozen 5-10 minutes
Cook Time Passive Time
30-40 minutes 2-3 minutes
Servings Prep Time
3 dozen 5-10 minutes
Cook Time Passive Time
30-40 minutes 2-3 minutes
NewMexicoHatchGreenChileAppleTurnovers1-2-e1567880038455-150x150 Hatch Chile Apple Turnovers
Hatch Chile Apple Turnovers
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Servings Prep Time
3 dozen 5-10 minutes
Cook Time Passive Time
30-40 minutes 2-3 minutes
Servings Prep Time
3 dozen 5-10 minutes
Cook Time Passive Time
30-40 minutes 2-3 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. Add green chile, sugar and apples to saucepan. Cook on medium heat for 15-20 minutes until apples are semi-soft and chiles are thoroughly cooked.
  2. Stir in butter, flour, cinnamon and lime juice.
  3. Heat to thicken. Set aside to cool.
  4. Cut refrigerated dough into 4-inch rounds and fill each with 1 Tbsp. apple filling. Place another 4-inch round over filling and crimp edges.
  5. Place turnovers on metal cookie sheet.
  6. Pierce each turnover with fork and brush with milk.
  7. Bake in 425F pre-heated oven for 10-15 minutes. For large turnover bake for 35-40 minutes.
  8. Serve warm.
Recipe Notes

NOTE: May use 1 pie round to create a large turnover for 4.

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Hatch Green Chile Chicken Posole

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2015_12-Posole-Dish-1-150x150 Hatch Green Chile Chicken Posole
Hatch Green Chile Chicken Posole
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You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time Passive Time
1.25-1.5 hours 35 minutes
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time Passive Time
1.25-1.5 hours 35 minutes
2015_12-Posole-Dish-1-150x150 Hatch Green Chile Chicken Posole
Hatch Green Chile Chicken Posole
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You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time Passive Time
1.25-1.5 hours 35 minutes
Servings Prep Time
Sixteen 8 oz. 1.5 hours
Cook Time Passive Time
1.25-1.5 hours 35 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
  2. Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
  3. In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
  4. Transfer sautéed onions and browned flour to posole and stir.
  5. Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
  6. Simmer entire mixture until slightly thickened for at least 30-35 minutes.
  7. Garnish with fresh parsley and enjoy.
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