Spicy Green Chile

Here is a list of things that green chile tastes good on: eggs, chicken, burritos, and maybe even cardboard. It is that great time of year where hatch green chiles can be found at the grocery store, farmer's market, or corner stand. I prefer my chiles to be roasted, but any green chile is better than no green chile. This recipe uses our Pastamore Fresh Jalapeno Oil to add some spice to a mild or medium heat chile. This recipe makes enough to either freeze extra or do what I did and eat it on everything for a week.

Ingredients:
2 lbs - hatch green chiles
1 - medium yellow onion
1 - large tomato
1 Tbsp - Pastamore Fresh Jalapeño Oil
2 tsp - vegetable oil
3 cloves - garlic
1 qt - chicken/vegetable stock
1 qt - water
To taste - salt and black pepper

Directions:
1. Remove top and bottom from onion, remove the skin, and mince into 1/4" x 1/4" pieces. Rinse the green chiles, cut off the stems, remove seeds and white flesh, and chop into 1/4 x 1/4" pieces. I would recommend wearing rubber gloves (especially if you wear contacts). Mince the garlic cloves. Rinse the tomatoes and chop into 1/4" x 1/4" pieces and set to the side.

2. Heat a large pot on the stove over medium heat. Once warm, add the onions and cook until translucent. Next, add the green chiles and cook for 10 minutes stirring often. Add the garlic and cook for 1-2 minutes or fragrant.

3. Add the chicken/vegetable stock,water, and tomatoes to the pot. Bring to a boil and reduce to a simmer. Cook until reduced by half, approximately 30 minutes. If the chile still needs thickening, whisk in a roux or rice flour. Add the Pastamore Fresh Jalapeño Oil and season to taste with salt and black pepper.

4. Serve immediately and store leftovers in the refrigerator or freezer (if there are any).