Hatch Green Chiles: Late summer is the perfect time for one of our favorite seasonal ingredients!
The Hatch Green Chile is only grown in the Hatch Valley of New Mexico, where unique growing conditions contribute to the Chiles’ distinct flavor. New Mexico State University, where Fabian Garcia developed the first long green New Mexican Chile pepper in the early twentieth century, has been cultivating these Chiles for over 100 years.
The New Mexico Green Chili has a delicious, smokey flavor that is unmatched in the world of chilis. The flavor ranges from mild to spicy, and the grocer will usually label the mild, medium and hot ones. If your grocer doesn’t have them, you can order them online.
For seven years, I lived in New Mexico where Hatch Green Chilis are everywhere! As a state staple, they were served with every kind of meal. I loved it! Luckily for us, these crisp peppers are distributed nationwide, and we found some at our local grocery store. You can find them fresh or sometimes pre-roasted.
If you buy fresh chilis, roast them on the grill or in the oven until the skin is blackened, then peel them. Be careful! The capsaicin in these peppers makes them extremely hot and can aggravate your skin and eyes. Be sure to use gloves, protective eyewear, or other methods while peeling the roasted peppers.
After roasting, the blackened skin should peel off easily. I hold one end of the pepper down with a fork, and then peel with a spatula, thus avoiding touching these little beauties. The vein is the hottest part of the chili, so leave a portion of it in if you want some extra heat. Here’s a useful site for peeling and roasting instructions if you need more guidance.
I bought several pounds of roasted chilis this year. With this particular batch, I made Green Chili Mayonnaise. Stay tuned for more green chili recipes as I work my way through the bounty.
How to use your Green Chile Mayonnaise
The Green Chile Mayonnaise goes well on anything. Spice up vegetables, beans, soups, whole grains or anything else you can imagine. Some recipes to try it with include…
What are you making with your Green Chile Mayonnaise? Comment your ideas below or post a picture in our Facebook group to share with our community – we always love seeing what you’re coming up wth!
Green Chile Mayo RecipeChef Dawn Ludwig
Get Creative!You can add a seasonal kick to any number of your favorite AH recipes! You might try adding a green Chile to the Creamy Lime Cilantro Dressing (ALWAYS HUNGRY Book p. 271)! Or use a green Chile instead of dill for the Creamy Dill Sauce (ALWAYS HUNGRY Book p. 270. Substitute lime in place of lemon). In the Ranchero Sauce, you could use green Chiles in place of Jalapeños! The possibilities are endless!
Nutrition (per 1 tablespoon)Fat: 9g Carbohydrates: 0g Protein: 0g Calories: 80