Recipes: Hatch Fire Roasted Salsa - Hatch Chile Cream Sauce - (Instant Pot) Spanish Chorizo Shredded Pork - (Anita's) Pumpkin Ravioli with Brown Butter Sage and Pumpkin Salsa.

This posting is 3 weeks overdue.  I'll cut to the chase - ALL the recipes were customer and employee favorites.  Delicious.  Right amount of spice.  Easy to prepare.

The last recipe I'm sharing - had this for dinner.  Crispy sage and brown butter is a fantastic pairing.  Put that with Pumpkin ... yummy!

Hatch Fire Roasted Salsa

1 jar TFM NomNom Fire Roasted Salsa

½ c. diced onion

1 lg. Hatch Chile, stemmed, seeded and diced  OR

¼ c. roasted Hatch Chiles

¼ c. chopped cilantro

Mix all ingredients in a medium bowl.  Refrigerate until ready to serve.

Hatch Chile Cream Sauce

(This is a delicious accompaniment to TFM’s Jalapeno Hasselback Chicken Breast (located in the meat department)). 

8 oz.  sour cream

8 oz. cream cheese

3 to 4 Tbl. half-and-half 

1/3 c. cilantro, coarsely chopped and packed

5 large scallions, with green, coarsely chopped

3 to 4 Hatch Chiles, stemmed, seeded and sliced OR

                1 c. roasted Hatch Chiles

1½ Tbl. fresh lime juice

salt to taste

Place all ingredients in a blender. Blend until thoroughly incorporated.

Refrigerate until ready to serve.

(Instant Pot) Spanish Chorizo Shredded Pork

4 lb. pork shoulder or butt

1 pkg. TFM Spanish Chorizo seasoning

3 Tbl. olive oil

1 c. chicken broth

Remove any large pieces of fat from the outer portion of the pork.  Cut pork into 2-inch cubes.  Season/toss with 1 pkg. TFM Spanish Chorizo seasoning.

Heat Instant Pot to Sauté.  When HOT add olive oil and being browning pork, several pieces at a time, being careful not to overcrowd. When all the pork has been browned and removed from pot. CANCEL cooking.  Do not drain any of that goodness from the pot.

To Instant Pot, add chicken broth and return browned pork.  Cook PRESSURE/LOW, KEEP WARM off, with steam vent closed, for 40 minutes.  When done, natural release for 10 minutes, then quick release.  Remove pork to baking tray and let cool 10 to 15 minutes.  Shred. 

Serve as nachos, over rice, burrito, taco.  Add hot sauce and/or cut fresh pineapple.


(Anita's) Pumpkin Ravioli with Brown Butter Sage and Pumpkin Salsa
1 pkg. TFM frozen Pumpkin Ravioli
1 jar TFM Pumpkin Salsa
3 Tbl. salted butter
6 to 8 fresh sage leaves

Cook ravioli according to package directions.  Drain.

In pot add butter and sage.  Cook on medium high heat until butter is a medium golden brown.  Add ravioli back to the pot and toss until thoroughly coated.  

Place ravioli on serving dish.  Top with Pumpkin Salsa.