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. Jim, you know I love you all the time, but during Hatch chile season I can't stay away.
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.
When I pureed some roasted Hatch chiles with mayonnaise and made chicken salad last week, my husband and teenage son wept with joy. Okay, maybe they were weeping because it was spicy, but whatever. They really liked it. And you will too.
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.
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings