Escape Hatch

Description

This is a chameleon magnetic jelly that is a dark green with a green/gold magnetic chameleon pigment. Depending on the angle and magnet choice, you'll see yellow, gold, and two shades of green.

Tell Me More!

Considered one of the most flavor filled vegetables of the Southwest, the Hatch Green Chile has been carefully planted, cared for, and harvested by generations. The taste is like no other chile. Perhaps it's the land it grows from. Or maybe it's the Spring rains that wash each seed with every drop. In New Mexico, April is the time that you'll see farmers hard at work planting new seeds for the harvest come mid-Summer to early Fall.

Year round the air carries the scent of these delicious vegetables. They're cooked in nearly every form imaginable and consumed in just as many. Secret tip from someone who was born and raised in Northern New Mexico: Most fast food locations there offer Hatch Green Chile as a condiment for burgers and hotdogs which is absolutely delicious! 

Here's a little recipe to try when you decide to try this chile for yourself:

Green Chile Sauce-

2tbsp. olive oil (or your favorite cooking oil - some still cook with manteca to get the traditional flavor. 1/4cp. white onion, minced. 1 clove of garlic minced (or you can use 1tbsp of garlic powder like I do). 2tbsp. Wonder fine flour (makes the smoothest sauces without making "flour beads.") 1/2tsp cumin. 1 1/2cps chicken or beef broth depending on how you plan to use it. 1 1/2cps new Mexico Hatch Green Chiles, roasted, peeled, seeded, deveined, and chopped. You can also substitute 2 4oz cans of new Mexico green chiles, drained and chopped. 1/4tsp dried-leaf oregano. 1tbsp jalapeño chile, seeded and chopped. Salt to taste.

1. In a 3-qt saucepan heat the oil over med-high heat; stir and sauté the onion and garlic to bloom (about 4 mins). Whisk in flour and cumin. When the mix begins to brown, remove it from the heat.
2. Whisking constantly, slowly stir in the broth being careful that it doesn't create those "flour beads." Add the green chile and oregano. Return it to the heat.
3. Bring it to a simmer, stirring frequently. Cover the mixture and cook for about 10 mins.
4. Add jalapeño and salt to taste (my favorite part). At this point if you want a velvety texture you can puree the mixture in a blender, food processor, or using an emulsifier.
5. Use immediately. Or you can let it cool and freeze it. I'd encourage you to use it immediately, but that's just me. 😉

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.