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Category: Table Talk
Posted: October 8, 2012 8:30 AM
Tags: Pete Elliot, Hatch Chiles, Denver Roasted Chile, 20 days of giveaways
A Fall Tradition: Roasted Hatch Chiles
Each fall, I look forward to the sight and smell of the chile roasters along Denver’s main drags. To celebrate, my dad and I have the custom of buying a least one bushel of the bright green Hatch chiles. Usually, we make an enormous pot of chile verde and jar it to smother over burritos and eggs for the remainder of the year. This is something of a painstaking process, so I wanted some new ideas when I stopped by the Denver Roasted Chile stand on the corner of Santa Fe Drive and Evans Avenue.
Pete Elliott, whose family has been running the road-side stand for 12 years, was quick to offer the stand's signature recipe: Chile Olie’oooooooo (he insisted on this spelling). When my batch of mild chiles came out of the roaster, he popped the top off of one and removed the skin and the seeds. Then, he slapped it on a tortilla and drizzled it with olive oil and a dash of garlic salt. The results were fantastic. After my first bite, I made a mental note to use the recipe for breakfast.
What else could I do with the bushel? For Elliot, the possibilities were endless. “I pretty much eat the chiles on everything,” he says. “They really enhance the flavor. Peanut brittle! I love a piece of chile on peanut brittle.”
When I got home, I split the batch in two. One half I stewed into sauce and jarred as usual. The other, I froze for later. The replication of Chile Olie’oooooo (recipe below) is certain.
Chile Olie-oooooo
1 roasted Hatch green chile, skinned and seeded
1 tortilla
olive oil
garlic salt
If using frozen chiles, microwave one for about 45 seconds. Once warm, place on a tortilla. Drizzle with olive oil and sprinkle with garlic salt. Elliot recommends rubbing the oil into the chile to mix the flavors. Roll like a burrito and enjoy.
THIS STORY WAS PART OF 5280's 20 DAYS OF GIVEAWAYS!
Yeah!
Submitted by leeramirez on Mon, 2012-10-08 10:17.
We just picked up a fresh batch of roasted chilies last weekend and we are going to make some salsa. Can not wait!
take home and skins fall off
Submitted by itanya on Mon, 2012-10-08 10:15.
Hi, I finally asked a friend in the city of Federal Heights what to do with roasted chiles. She said if you take them home and keep them in the plastic bag, the skins will easily come off when you open it and they are ready to eat or cook with. Still too timid to try but would love to be invited to dinner!
Carne Asada
Submitted by jbaetke on Mon, 2012-10-08 10:12.
Just added Hatch chilis to carne asada the other night for dinner. The best!
just bought mine this weekend
Submitted by caitspotates on Mon, 2012-10-08 10:01.
And now have enough bushels to last the year.
interesting combo
Submitted by willerules on Mon, 2012-10-08 09:45.
never would have thought peanut brittle and chiles were complementary but I'd be game to try it. Thanks for the tip!
Chilies compliment food!
Submitted by katy.salach on Mon, 2012-10-08 09:42.
As Pete Elliot, I use chilies for everything! My favorite is to have one grilled on the side and eat it along with a hamburguer! delicious!
Can't wait to try this!
Submitted by cmbertelson on Mon, 2012-10-08 09:14.
I've been looking for some new chili recipes, can't wait to try this one out.
Denver Roasted Chile
Submitted by alanbau on Mon, 2012-10-08 09:01.
It's the Best!
And as always, great line-up at Denver Botanic Gardens Outdoor Concert Series!
super
Perfect time to try
DBG
Would love to help welcome my family to the Denver area with the greenest and most colorful spot in Denver.
Chili time!
Chili season is upon us and it is good.
Wow!
That sounds fantastic! I will be passing that recipe on to my hubby!
Yum!
OMG I'm new to roasted chiles, but I had my first batch a few weeks ago and made the best breakfast burritos and pork green chile with them. Super yum! Thanks for this recipe.
Yum !!
Gotta stop by their stand !!
Love 'em