Description
This is a chameleon magnetic jelly that is a dark red with a primarily red magnetic chameleon built in. Depending on the angle and magnet choice, you'll see red, yellow, orange, and even brown in this dynamic polish.
Tell Me More!
Patience is a lesson that growers of Hatch chiles learn very quickly during the process. As the seeds go from a sprout to a tiny pepper to a full grown chile the scent fills the air with a gentle fresh and spicy flavor that's unique to New Mexico. For those who wait just a little longer, the sun will wash over them and they'll mature a bit more turning them red.
What's the purpose of waiting for the change?
The chlorophyll changes from green to red, signaling the change to a more sweetened, yet spicier flavor. Some believe it's a more bold and robust flavor with heat that can range from a gentle bite to a call for a firehose of milk. So why choose red over green? Well, it's flavor profile can create unique combinations like mole and sauces that require a thicker "stick to your ribs" recipe. Speaking of, here's a recipe for anyone who's interest has been piqued by the mystique of the Red Hatch Chile:
Northern New Mexico Red Chile Sauce:
2 tbsp. Vegetable Oil (manteca if you want the historic experience), 1 onion minced (I prefer yellow because they're so versatile, but use the one you like best, 1 garlic clove minced (I used the bottled minced, 1tbsp of powdered garlic can also be used and makes a smoother texture), 1cp New Mexico Hatch Red Chile Powder (I use mild, but you can use hot, or a combination of 1/2cp mild & 1/2 cp hot), 1 can of your favorite tomato sauce (unsalted is best), 6cp water (Top Secret Hint: my mother told me using chicken or beef broth depending on your meal makes this recipe SING 🎶!), salt to taste.
1: In a 3qt suacepant, heat the oil, add the onions and sauté until they turn opaque then add the garlic until it blooms (the scent will get sweet). Don't brown either.
2: Stir in the ground chile, tomato sauce, and water (Broth) and simmer. This is where you make it your own by making the consistency as thick or thin as you wish. Season lightly with salt so it saturates throughout.
3: If you prefer a very smooth sauce you may puree it.
4: Use Immediately, refrigerate, or you can also freeze it. HINT: Use an ice cube tray to make red chile sauce cubes that you can cook with and control the amount you need at a later date!
5: ENJOY!!!Â
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Additional Info & Disclaimers
Our proprietary blend can make magnetic pigments spread more than other brands. If you want a crisp magnetic line, keep the magnet in place until the polish is dry to the touch on every layer.
