Monday, June 13, 2016

Tex-Mex Sauce: Hatch Green Chile and Cilantro Crema

We made this sauce tonight for some fajitas that we were grilling.  It was pretty fantastic and would be a great sauce for any kind of Tex-Mex food.  It's heat level is mild as written but you can add hotter chiles or just kick in some dried chile powder.  

Hatch Green Chile and Cilantro Crema 
Makes about 1 1/2 cups

  • 1 cup Mexican Crema
  • 4 ounce can Hatch diced green chiles
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 tablespoon grilled lime juice
  • 1 teaspoon NMT Fajita Rub

  1. Mix all ingredients together and pulse in a small food processor or blender (aka Ninja-Bullet thingy). 

You can substitute sour cream for Mexican crema but most grocery stores stock crema in the refrigerated Latino foods section. 
I have ordered frozen Hatch chiles but I hadn't seen them available in cans before today.  Food City has them in their Latino dry goods section (ironically they DON'T carry crema).  If you can't find them just use canned diced green chiles.

Operation BBQ Relief - Volunteer Drive and Giveaway
Operation BBQ Relief (OBR) is a fantastic organization that feeds the victims and first responders in the wake of natural disasters.  It started after the 2011 Joplin tornado disaster.  Just a few BBQ guys were wondering what they could do to help.  So they did what they knew how to do - feed people. Since that time, OBR volunteers have responded to 29 disasters in 18 states feeding over 700,000 people.

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