Every summer, I countdown the days until the Hatch Green Chile Festival… It’s usually at the end of August, and my Market Street brings out the big chile roasters to celebrate!  I end up buying bags of hatch chiles to freeze for the year… it’s probably  my favorite weekend of the summer (wow, I *MIGHT* be lame), but I truly love the chance to stock up on the hatch chile deliciousness!

Since I constantly have a stash of green chiles on hand in the freezer, I’ve really mastered the art of the “easy, qusauceingredientsick, hatch green chile sauce”.  It’s great for topping chicken or fish, or tossed in pasta too!  It’s unbelievably fast and easy, so it’s the perfect addition to any weeknight meal.  Just how I like it – Unique, spicy, and super easy!

Quick Hatch Green Chile Sauce

(this recipe serves 2-4, depending on how much sauce you’re using.  It takes less to top chicken or fish and more if you’re tossing in pasta)

1/4 cup onion, diced

1/4 cup hatch green chile, dicedaddflour

1 T. flour

1 + cup Chicken stock

kosher salt and pepper

Heat a small skillet over med-high heat and add a dash of extra virgin olive oil.  Add diced onions and cook for approximately 2 minutes.  Add the diced green chiles and cook for a minute more.  Add the flour in batches, stirring in with the onions and chiles constantly.  Add chicken stock, a little at a time, scraping the bottom of the pan with a spatula.  Reduce heat to medium and occasionally stir the mixture.  When it thickens, add chicken stock as needed to reach the desired consistency. thicksauceI like the sauce to be thick enough to leave a “streak” when I break it apart with a spoon…  Add salt and pepper to taste.  Spoon over your protein or pasta and serve!  Enjoy!