Santa Fe breakfast

Our friends Joe and Elaine invited us over for breakfast this morning. Having recently ordered 2 cases of green chilis from Hatch, New Mexico they wanted to share with us their favorite way to dress up scrambled eggs in the morning. For them this green chili sauce brings back fond memories of their time in “the city different” Santa Fe, New Mexico. Cheers to having dear friends who share the same love for great ingredients and great food, it was delicious!

Putting it all together, lots of green chili sauce, beans and potatoes, warm flour tortillas, scrambled eggs, chopped lettuce and heirloom tomatoes. Top it off with some shredded cheese, put the plate under the broiler for a sec for the cheese to melt, done!

For dessert we had creamy orange pineapple smoothies (frozen bananas, frozen pineapple and freshly squeezed orange juice).

Homemade vanilla bean sopapillas drizzled with local honey from our friend, John’s backyard hives in Cardiff-by-the-Sea, CA. Will share the sopapilla recipe soon.

and a creamy cup of cappuccino. If only we had time to eat like this every morning!

As told to me by Elaine, “At harvest time in Santa Fe, New Mexico you’ll see and smell chili peppers roasting all over town. Green chilis and red chilis are both Santa Fe favorites. If you can’t decide which one to choose, then do like the locals do and order ‘Christmas style,’ both green and red will be served on your plate. The red chilis are just green ones that grow to full maturity, then dried and made into red chili sauce, very unique in its own right. When we can get our hands on some red chilis we’ll be making red chili sauce soon, for now we’re enjoying the green. Try it.”

E’s Santa Fe style Green Chili Sauce

Roast 4 lbs of fresh green chilis from Hatch, New Mexico (preferably Big Jim or Sandia varieties) under broiler until charred and brown. ‘Steam’ roasted chilis in paper bag (closed) until cool enough to handle.

Peel and seed, use protective food grade gloves if the chilis are spicy. Now chop the cleaned chilis.

Prepare to make green chili sauce.

Heat 2 Tbsp olive oil on medium heat, add 1/2 cup finely chopped onion and 2 Tbsp chopped garlic. Stir til soft, slightly golden, add in 1 tsp cumin, 1 tsp salt and 1 tsp dried Mexican oregano, combine well. Then add in 2 Tbsp rice flour (or cornstarch or all purpose flour), mix well, it’ll be roux-like. Slowly stir in 3 cups of water or broth, 1/3rd of water at a time, then add in the chopped roasted green chilis, mix well and turn down heat to low, simmer for 25 minutes and be sure to stir regularly so the bottom of the sauce doesn’t get scorched.


It’s now ready to serve. We put it on scrambled eggs for breakfast. Also delicious on any burrito or served in a bowl with beans and cheese. The sauce will keep in an airtight container in the fridge for a week.

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2 Comments to “Santa Fe breakfast”

  1. Hey Dia:
    This is Chad out in Ohio. Joe and Elaine said you were interested in our dehydrating of fruit. We have a “Nesco, American Harvest” dehydrator. We have used it both with blueberries and apples. All fruit are done about 135 degrees- blueberries take about a day and a half, apples maybe 15 hours. Best to check them halfway through and rotate the drying trays. There are many dehydrators out there; just make sure if you get one it has a fan- that is important for good air circulation. Good luck and enjoy! – Chad

    • Hi Chad, Thanks for the tips, rotating the trays? never even crossed my mind, it all makes sense, all the info is very helpful. Tommorrow’s Ohio posts are for you and Moni, Elaine is sending you a bag of the pineapple chips this week, enjoy!

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