June 23, 2011

Chile a la Mexicana

Growing up, chile (not chile like for chile beans), but chile, you know, a la Mexicana style was a staple at my house. No meal was complete without homemade chile.  It wasn't picante sauce, or pico de gallo or tabasco sauce or any wanna be hot sauce sold in jars.  This was freshly made on an as needed basis which was usually every other day.  Sometimes the recipes would be changed up just a little depending on what was on the menu.  A hotter, "fire in the hole" chile was served at cook-outs.  This is the kind of chile that made grown men cry, and sweat and turn red in the face. 

A milder and gentler, "clear up your sinus" chile was served with day to day meals like steak with fries or bean burritos.  As a kid, I remember taunting my younger siblings to eat spoonfuls of the stuff for a whole DOLLAR...and many times I had to pay up and it was so worth it too.  

Today, chile is a staple in my house. My kids love to eat chips and chile.  They too have started to dare and taunt each other over who can eat more chile with their meal.  My kids are dare devils...not once have they backed down from a chile war.  

It is this chile recipe that has been passed down that I will show you how to make today.  

You will need the following:

1 Habanero Chile
6 Serrano Chiles
2 Vine Ripe Large Tomatoes
1 cup Cilantro (just the leafy part)
1/2 White Onion
2 Tomatillos
Salt and Garlic to taste
2 cups water

You might also want to have the following:
1 bag of  your favorite tortilla chips
1 glass of  cold milk

Heat oven to 350 degrees. Wash and chop (into bite size pieces) the Habanero, Serranos, Tomatoes, Cilantro, Tomatillos and Onion. Place in a foil lined shallow pan.  Place pan into the oven for 30 minutes.  When time is up, pull pan out and let everything cool down.  Once cooled, put all ingredients into your blender with the water.  Blend away!! I usually just use the highest setting and blend everything until it has a smooth consistency. Pour into a glass bowl.  Add salt and garlic powder to taste.  Refrigerate until ready to serve.  Any left over chile should be refrigerated as well.

Enjoy with tortilla chips, or with your next meal...mmmm, sabroso y delicioso!!

Don't forget the milk... seriously, it really helps with the burning in your mouth.


Amanda-The Sweet Details said...

oh this look so tasty! i'd love if you came and shared something at my link party! its open all week :)

Racheal Vaughn said...

Cannot wait to try and make this... I'll let you know how it went :D

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