Every time you go out to eat at a New Mexican restaurant, whenever you order, the server will ask you if you want RED, GREEN or CHRISTMAS. RED is a red sauce made from ripe chiles picked when the green turns to red. GREEN is a green sauce made from unripe chiles picked while they're still green. CHRISTMAS is both sauces. You can always ask for the chile on the side if you're afraid of how hot it might be...and if you want to make sure to taste your food.
This time of year, whether you go to a local farm, at the grocery store, or in random parking lots all across New Mexico, you can smell the roasting of green chile long before you spot the area where it's being turned in large metal roasters. It's a favorite time for many New Mexicans.
If you don't live in New Mexico, not to worry, although much better fresh or frozen, you can find canned HATCH green chile at your local grocery store and sometimes in the freezer section under BUENO foods.
Make your own at home for delicious enchiladas verde or as a topping.
GREEN CHILE SAUCE
2 T oil or lard
1 clove minced garlic
1 C minced onion
1 T flour
1 C water or more
1 C diced green chile
salt to taste
Heat oil in a heavy saucepan, saute garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. Add more water for desired thickness.
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