Hatch chile season is about over, but I hope you grabbed a case or two to roast and freeze. My freezer has quite a few vacuum sealed bags of these spicy treats, waiting for their chance to shine. This recipe for Slow Cooker Pork with Hatch Chile Sauce lets the chiles do just that.
Frieda’s Produce sent me some lovely fresh Hatch Chiles, and I roasted, peeled and seeded them. This is a great time to remind you to wear gloves when working with chiles, as the spicy oils get into your skin. Those oils can be very strong and make your hands burn. For days. Now I am not saying this happened to me, but . . .
The tomatoes can be roasted a day or two ahead. Just keep them in the refrigerator until you are ready to make the sauce.
Don’t be afraid to use the Hatch Chile sauce in other ways.
- Enjoy the sauce with tortilla chips
- Braise chicken pieces
- Spoon over baked fish
- Thin and use as an enchilada sauce
- Add a few spoonfuls to guacamole
- Toss a small amount with roasted vegetables