Hooray Hatch Green Chili

The time of year is here to re-stock on Hatch Chilies. I have no idea why Hatch Peppers from New Mexico are the best tasting but they are. Last year I only bought a few, this year I got a case and a half roasted to hopefully last the year. They come in hot and mild, I like the hot.

I like to cook but I don't do it often. I just find it hard to cook for one so don't take the time to do it. However, I could not help it and had to make up some sauce, salsa and chili rellenos.

The sauce is made of onion, flour, garlic, hot hatch peppers, chicken broth and salt.

All you need to make great salsa is what is pictured below and water. Stew in a pot for about 30 minutes. Strain the solids and put in a blender. Add about half of the left over liquid and lime juice and blend again. Salt to taste. Chill for at least an hour, over night if possible.

Stuff the peppers with cheese

Batter them up with a corn meal blend and fry.

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Add the sauce, cheese chips, tortillas and enjoy.