Years ago for my 40th birthday my amazing wife took me to 10 days of cooking school down in Oaxaca, Mexico. It was probably the best vacation I’ve ever been on. I fondly recall how every morning we’d get up and the class would go to the local market for ingredients, and I have great memories of standing in awe at the sheer number and variety of dried regional chiles available at every market we went visited. Most of the chiles I encountered and fell in love with in those markets I can’t seem to source in the U.S., so I grow a few varieties in my backyard every summer that I can’t find to buy.
One of these Oaxacan chile varieties I’m growing this year is Chile de Aqua. Its a varietal from the Valles Centrales region Oaxaca and is pretty much limited to growing in that small region due to the amount of water this chile requires. Hence the name “chile de aqua”, in English “water chile”. My plant is in a large container on my patio and has grown to about two and half feet tall with about a dozen chile pods on it at any given time. On the heat scale, these chiles ring out at ~30,000 Scoville units, which makes the slightly hotter than a serrano chile.
Recently I had a few pods ripen and was trying to figure out how I wanted to use them. I was surprised to find a lack of recipes online that use this chile, or any tips for cooking with it, so I’m going to have to come up with my own. The first thing I thought of (mostly ‘cuz its easy) was to make a quick salsa. Recipe below. Me and the Mrs. really love how this came out. The flavor of these de agua chiles stands out with rich, unique earthiness, with a hint of fruitiness and a pleasant heat that builds. I swear: the flavor tastes like my memories of Oaxaca. I’ll post additional recipes that use this chile as I come up with them.
Highly recommend growing these chiles de agua if you get a chance, you won’t be sorry.
PieHole Willie’s Chile de Agua Salsa
Ingredients
4 chiles de agua
4-6 tomatillos
1 clove of garlic, peeled
Juice of 1/2 a lime
1/2 bunch of green onions, chopped (green parts only)
Salt & pepper to taste
Method
Roast the chiles de agua in a cast iron skillet until blackened on all sides. Put chiles in a paper lunch bag and close the bag up. Let sit until cool. Peel and discard skin and stems, reserving the flesh and seeds.
While chiles are cooling, roast tomatillos and garlic clove in cast iron skillet over medium-high heat. Set aside, also reserving any juices from the skillet.
Once everything is cooled, put all ingredients in a blender or food processor and puree until smooth. Serve with tortilla chips and a margarita.
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