Hojicha Green Tea Chile Sauce

Photo by Third's Eye Cooking 

Being Hispanic, Chile Verde sauce, aka Green Chile sauce, is in my blood and is always in my refrigerator. It's actually very easy to make and should be a staple in your cooking repertoire because it is such a versatile condiment. Spoon it over eggs, grilled chicken, steak or fish. It also makes a great dipping sauce for chips or veggies. 

Photo by The Tea Spot

The twist of tea in my recipe brings a basic Chile Verde sauce to another level. The nutty flavor and roasted aromas in Hojicha (or houjicha), a roasted Japanese green tea, melds perfectly with the roasted Anaheim and Poblano green chiles.  

Hojicha Green Tea Chile Sauce

Ingredients:

• 1 TBS Hojicha green tea
• 1 1/2 cup chicken stock
• 1/4 cup canola oil
• 1 cup yellow onion, diced
• 2-3 tsp garlic, minced
• 1 TBS flour,
• 2/3 cup Anaheim chiles, roasted, peeled & chopped
• 2/3 cup Poblano chiles, roasted, peeled & chopped
• 1 TBS Boulder Blues Tea-soning
• salt & pepper

Preparation:

1. Roast Anaheim and Poblano chiles, see how to roast chiles below.
2. Bring chicken stock to a boil and let cool for 3 minutes. Add Hojicha green tea to the chicken stock and let steep for 3 minutes. Strain tea leaves and reserve stock.
3. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté until softened, about 3-4 minutes. Add garlic and sauté 2 more minutes. Stir in flour and cook mixture until flour turns golden brown, 3-4 minutes. 
4. Slowly stir in reserved tea stock and green chiles. Add Boulder Blues Tea-soning.
5. Bring to a boil, reduce heat and simmer for about 15-20 minutes.
6. Season with salt & pepper.
7. Refrigerate for up to 7 days.

How to roast chiles:

1. Oven: Preheat oven to 450 degrees. Place chiles on baking sheet and roast until skin darkens and bubbles, about 10-15 minutes. Flip sides and roast another 10 minutes. Remove from oven and cover immediately to allow the chiles to steam which will make it easier to remove the skin.
2. Grill: Preheat grill to high. Place chiles on grill and cook until skin darkens and bubbles, about 10 minutes. Flip sides and grill another 10 minutes. Remove from grill and cover immediately to allow the chiles to steam which will make it easier to remove the skin.

Steamed Mussel in Hojicha Wine Nage (Broth)

The perfect appetizer for two...

The wine infuses the dish with hints of sweetness, the Hojicha gives it a touch of earthiness, the mussels balance it with bits of saltiness and the butter brings is all together...

Steamed Mussels in Hojicha Wine broth

· 1-2 TBS butter

· 1 shallot, minced

· 2 garlic cloves

· 1/2 cup white wine

· 3/4 cup fish stock

· 1/2 TBS Hojcha green tea, loose leaf

· 1 bay leaf

· 1 lb mussels scrubbed & debeared (keep over ice)

· 2 TBS heavy cream

· 2 roma tomatoes, blanched & shocked, seeded and diced

· 1 poblano pepper, seeded & diced

· 1 TBS butter,

· Garnish: parsley, lemon (zest & juice)

· Season with salt, pepper, & cayenne pepper

· Toasted bread

1. Melt butter in pan over medium heat. Sweat shallots until soft, 2 min. Stir in garlic until fragrant. Stir in wine Hojicha tea, and bay leaf and simmer for 2 minutes.

2. Increase heat to high and add mussels. Cover and cook stirring occasionally until mussels open 3-7 minutes.

3. Using slotted spoon, transfer opened mussels to serving bowl, leaving liquid in pot, discard unopened. Remove bay leaf.

4. Toast bread.

5. Whisk in butter, cream and lemon until thickens about 1 minute. Stir in tomatoes, pepper and simmer. Garnish with parsley and season to taste. Pour nage (broth) over mussels and serve with toasted bread.

Easy to make and tea-licious to eat...