Recipes

January 31, 2023
Gluten Free
Salsas / Sauces
Vegan

Hatch NuMex Green Chilli Sauce

by Joe Allen

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. Ingredients:270g (approx.) green NuMex chillies - Guajillo (approx 9 fruits), Anaheim, Big Jim or Joe-E-parker 2 tbsp vegetable oil1/2 medium size onion, chopped finely1-2 garlic cloves, crushed1 tsp plain flour 240ml vegetable stock or water1 pinch of sea salt Preparation: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.

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January 31, 2023
Gluten Free
Vegan

Smokey Bean Soup

by Joe Allen

Ingredients:2 tins of Kidney beans, rinsed2 tsp dried oregano2 tbsp Olive Oil1 portion of 'Roast Tomato Sauce' (see our recipe)1 or 2 whole dried Chipotle, de-stalked2 whole Pasilla (or Ancho or Mulato), de-stalked.200g strong cheddar cheese (leave out for a vegan soup) Preparation:Soak the Chipotle for 30 minutes in slightly-cooled boiled water in a small dish (just enough water to cover). De-stalk and rehydrate the Pasilla, Anch or Mulato in the same way. Add all ingredients except the cheese to a pan on a low heat. Add some of the water used to rehydrate the chilli and Cook on a simmer for 10 minutes. Liquidise the soup and strain through a medium sieve. Return to the saucepan to reheat, add the cheese and serve when melted and back to a simmer.

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January 31, 2023
Salsas / Sauces

Roast Tomato Sauce

by Joe Allen

This recipe makes a great ingredient for many Mexican dishes (such as Beans in Mole) and the roasted tomatoes (leaving out the onion) make a great snack on their own, on toast, with pasta or in a salad.

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January 31, 2023
Gluten Free
Salsas / Sauces

Red Mole Paste

by Joe Allen

Ingredients:75g of dried Ancho Mulato or Ancho Poblano pods30g of dried Guajillo pods500g of Roast Tomato Sauce (see our recipe)1 tbsp dried oregano30g dark tahini30g dark chocolate (70% cocoa solids or higher)1 tbsp honey Preparation:Rehydrate the chillies (see the Dried Chillies section of our Chilli Facts page). Place the rehydrated/de-stemed/de-seeded chillies into a blender or food processor, add about 100ml of the unabsorbed soaking water and process to a thick, smooth sauce. Strain through a medium sieve to remove the bits of tough skin. Bring the tomato sauce to the boil in a large frying pan, add the chilli sauce and cook, stirring occasionally, for about 15 minutes. Stir in the oregano, tahini, chocolate, honey and some salt and pepper, and simmer for a further 10 minutes. This paste can then be used as a base for other recipes such as the ‘Beans in Mole’ and ‘Chicken and Mole Enchiladas’.

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