HATCH ROMESCO

Hatch chile season has arrived, the markets are dusting off the propane roasters and stacking bushels of New Mexico's most recognizable culinary export!

I confess that after endless trips to Santa Fe I have developed an unhealthy obsession with green chile stew and the sublime Hatch chile. Oh, and then mix it up with my current infatuation for spanish cooking and it was a simple leap to attempt splicing this obsession into a spanish tapas classic: Romesco Sauce !
An added yummy incentive, the lure of winning a $ 500.00 Central Market food card in the upcoming Hatch Chile Contest.
Well, Forage time at Central Market for all the ingredients and to pick up an entry form to officially throw my hat in the ring, or more appropriately, my chile! Did I mention that ALL tasty bits must be obtained at CM to meet competition rules, I guess they don't want anyone drifting off to a competitors market and discovering superb ingredients gone missing from their shelves.

Market Forage:

10 Hatch chiles.
2 poblano chiles. I added these for a richer color.
1 lemon.2 tablespoon jerez vinegar
1 cup Spanish Marcona almonds, must haves! (maybe crushed and roasted macadamia nuts as alternate)
8 roasted cloves of garlic.
1/2 cup Extra virgin olive oil, don't skimp, get the best you can afford, it will make a difference!
3 chili pequins, they add a little colored flecks.2 mint leaves
pinch thyme
salt to taste at the end.




Fire up the outside grill, if none available, use the burners on your gas range, or last resort.. buy the pre-roasted hatch chiles from the market.








Too much talking,
Dump the charred chiles, olive oil, toasted almonds, garlic, well everything except the salt in the blend-all and whiz away.
Buzz this up until it has the consistancy of peanut butter, taste and add salt to open up the flavor.

Thats it !
Spread on any number of tasty bits from day old sourdough wedges with tart goat cheese to dried pita triangles and dark olives, this is smashing good food.