"To roast chilies, adjust oven rack to 5- to 6-inches below the broiler element and preheat broiler. Place chilies on a rimmed baking sheet in a single layer. Place under broiler and broil until blistered and blackened, for about 5 to 6 minutes. Remove from oven and turn chilies with tongs. Return to oven and broil until blistered and blackened, another 4 to 6 minutes."
"One of my favorite ways to use them is to show them off in a Hatch Chili New Mexican Style Sauce. As the years have whizzed by, I have grown to prefer the sauce made with mild Hatch chilies, rather them their hot counterparts. I love to spoon the sauce over roasted chicken thighs, arranging the bird atop rice and sprinkling the finished dish with chopped cilantro. I also love it spooned over baked potatoes garnished with sour cream. Delicious."
The Hatch Chili New Mexican Style Sauce yields about 2 3/4 cups and combines olive oil, diced white onion, minced garlic, flour, roasted mild Hatch chilies, and chicken or vegetable broth, finished with salt to taste. Sauté onion and garlic on medium heat until the onion softens, add flour and cook briefly, then stir in diced roasted chilies and broth. Bring to a boil, reduce to a simmer and cook about 15 minutes until thickened. Roast chilies under the broiler until blistered and blackened, steam under foil, peel, seed and dice. Spoon the mild sauce over roasted chicken thighs, rice, or baked potatoes, and garnish with cilantro or sour cream.
Read at Daily News
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