I was going to make Authentic Chili Rellenos with some hatch chilies I bought back in the Fall. Hatch chilies are only grown in the Hatch Valley in New Mexico. The weather in that area, makes the chilies very wonderful...or so I had heard.
After getting them home, I put them onto the grill and roasted them, to get the skin to come off them and when I washed them, I found out how hot they were.
Way too hot for a mild chili relleno recipe, I thought. So I froze them.
Months later, I finally made a pot of chili, using 2 cans of already prepared chili and adding in some tomato puree, onions, garlic and mushrooms.
At the last minute, I decided to spice up the chili, by using the hatch chilies I had in the freezer.
I wasn't sure if it would be too spicy for my family, but today I asked both of my guys if they had tried the chili and spaghetti I had made. Both of them said it came out good.
Win!
In case you are into Authentic Chili Rellenos, HERE is the recipe I was going to try.
Maybe someday I will try again, with a milder chili.
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