Tuesday, August 16, 2016

Hatch chile chicken salad

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When Hatch chiles are in season, I turn into a crazy girl who stalks her local produce guy and pounces on every case he sets out. Thank goodness Melissa's Produce keeps Bob's Market, the family-owned market in my neighborhood, fully stocked with both mild and hot Hatch chiles when they're available.

Every year I roast dozens of Hatch chiles over an open flame right on my stove, slip off the charred skins, and freeze them in zip-top bags. (See How to Roast Hatch Chiles on Shockingly Delicious for detailed instructions.)

Hatch chiles have a unique flavor and meaty texture that's long been prized in New Mexico where they're grown. They can be hot or mild, but even the mild ones have a little kick. In fact, I love Hatch chiles so much that I created a new flavor of Not Ketchup around them - and now Tangerine Hatch Chile Not Ketchup is my best-selling sauce!

When I puree roasted Hatch chiles with mayonnaise and make chicken salad, my family weeps with joy. Okay, maybe they weep because it's spicy, but whatever. They really like it. And you will too.

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Hatch chile chicken salad
Roasted Hatch chiles add a welcome zing to this spicy chicken salad.
  • 1 cup mayonnaise
  • 4 mild or hot Hatch chiles, roasted, peeled, and seeded
  • 1 lime, juice only
  • 1 clove garlic
  • 1 store-bought rotisserie chicken
  • 1 bunch green onions, chopped
  • salt and freshly ground pepper to taste
Puree the mayonnaise, Hatch chiles, lime juice, and garlic in a blender or food processor until smooth.Pull the chicken meat off the bones, shredding it with your fingers. Discard the bones and skin (or save them to make chicken stock). Put the chicken meat in a large bowl with the green onions. Spoon the Hatch chile mayonnaise into the bowl and stir to combine. Add salt and freshly ground pepper to taste.Serve chilled. If you have time to let the chicken salad sit in the refrigerator for a few hours before serving, great - the flavors will mingle and intensify.
Prep time: Cook time: Total time: Yield: 4-6 servings


Sippity Sup said...

I think Hatch, NM has moved to Los Angeles. So Cal bloggers went crazy this year. GREG

Erika Kerekes said...

@Greg I know! Everywhere you turn for the past month it's been Hatch chile this and Hatch chile that. I hope they're keeping up the planting in NM because next year we might clean them out....

Dorothy at Shockingly Delicious said...

This looks magnificent! A brilliant idea.

Kat said...

I bought my first Hatch chiles a week or so ago...and love them. I must try the chicken salad.

Ashley Matsko said...

Thank you for mentioning Hatch Green Chile. We would love to send you a free box of our Hatch Green Chile to say thank you. If you're interested, please email your heat preference and address to me at ashley@hatch-green-chile.com

Erika Kerekes said...

@Ashley thank you but Hatch chiles are readily available in season in southern California...I'll let the bloggers who live in less accessible places take the samples. :) Happy Hatch season!

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