This recipe is for a Devon version of the Hatch chilli sauce, as only chillies actually grown in Hatch, New Mexico, can be called Hatch chillies - although we do have a small hamlet called Hatch, only a couple of miles from the chilli farm!
It is a very mild/heatless sauce but with the lovely classic flavour of fresh green New-Mex chillies.
It is typically served with breakfast eggs, enchiladas or tacos, or as a side dish to meat or fish.
270g (approx.) green New-Mex chillies - Guajillo (approx 9 fruits), Anaheim, Big Jim or Joe-E-parker
2 tbsp vegetable oil
1/2 medium size onion, chopped finely
1-2 garlic cloves, crushed
1 tsp plain flour
240ml vegetable stock or water
1 pinch of sea salt
Wash and dry the chillies and then spread them out on a baking sheet or grill pan.
Place under a hot grill, about 4/5 inches from the heat and cook until the skins are charred, turn with tongs until they are charred all over.
Place the chillies in a bowl and cover with cling film so that they steam for about 15 minutes.
After 15 minutes, break off the stalks and peel off the the skins.
Remove as many seeds as you can and then roughly chop.
Gently fry the onions in the vegetable oil until they start to soften. Add the garlic and cook for 1 minute.
Sprinkle in the flour, stir and cook for 1 minute.
Add the water/stock whilst stirring/whisking to prevent any lumps.
Stir in the chopped chillies and salt, to taste.
Bring to the boil and simmer for a few minutes until thickened.
Add more water or stock if it is too thick.