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Hispanic Heritage Month: Hatch green chili

Green chili and eggs
Green chili and eggs
photo by Wendy Monro

It is incredible how our world is so diversified. It seems as though with each year, the planet is getting smaller. It's easier to travel great distances. You hop on a plane and within hours, you can land in Spain, Brazil, or Paris. The best part about the ease of travel is how people are becoming more acquainted with different cultures, traditions, and foods.

This month the United States celebrates Hispanic Heritage Month. Hispanic Heritage Month has been celebrated in this country since 1974 when President Ford extended Hispanic Heritage week to last an entire month. This celebration commenced on Sept. 15 and lasts until Oct. 15. Sept. 15 is the anniversary of independence for five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Mexico gained independence on Sept.16 and Chile on Sept. 18.

Ahh...chile, the food, not the country. To help celebrate Hispanic Heritage Month, here is the most delicious sauce. You can put it on just about everything: chips, sandwiches, cheeseburgers, tacos, burritos, fajitas, chicken, and eggs.

Last weekend, outside Whole Foods (click link to find the nearest location), a man roasted Hatch green chili. Hatch green chili is the absolute best chili for this dish. It is grown in New Mexico. You can also order it and have it delivered to your door. Go to for more information. They send them fresh or already roasted.

This recipe takes about 20 minutes to prepare. You skin the chilies and chop them up. The flavor from the roasted chili and tomatoes is amazing. Also, you can prepare these spicy or not because you can choose whatever green chili you desire. If you don't want the spicy, but want the chili flavor, see what mild chili they sell at the grocery store.

If you just want to sample some Hispanic food and don't feel like cooking, try some of the tasty snacks from Pepe's El Original. These are in the Hispanic food section of your grocery store. The Chicharrones are super spicy, crunchy and so good. Click on the link to get information on a contest they are having.

Green Chili

1 Tablespoon olive oil

1 onion, diced

3 cloves garlic, chopped

10 Hatch chilies, roasted, skinned, and chopped

5 red tomatoes, roasted and diced

1 cup chicken stock

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic salt

1 teaspoon corn starch

Heat the olive oil in a skillet. Add the diced onions and saut for five minutes. Add the garlic and continue to saut for five more minutes. Add the chili, tomatoes and stock. Let this simmer for about ten minutes. Add in the seasoning and mix well. Pour the cornstarch into a small glass of water and mix well. Slowly spoon the mixture into the green chili sauce. Let it simmer for a few minutes more to thicken it up.


  • Profile picture of Claudia Haas
    Claudia Haas 4 years ago

    A warm comforting autumn dinner. I'll take this!

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