Saturday, September 3, 2016

Roasted Hatch chile mayonnaise

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It's Hatch chile season again, and food lovers in my neighborhood are going nuts. The long, tapered green chiles from New Mexico have a cult following here in southern California. I can get both the hot and mild varieties at just about every grocery store within a 10-mile radius.

Many stores have chile-roasting events in their parking lots so you can take home bags of freshly roasted chiles instead of having to roast them at home. Personally, I don't mind roasting them at home.

I wash the Hatch chiles, turn the burners on my gas stove to high, and lay the peppers directly on the iron grates of my stove. I turn them until they're blackened on all sides, then pop them into a zip-top bag to steam. The charred skin slips off easily and I'm left with strips of fragrant roasted chiles to use in sandwiches, quesadillas, casseroles, and condiments like this Hatch Chile Mayonnaise.

I've already made several quarts of this roasted Hatch Chile Mayonnaise since Hatch chiles showed up in local stores a few weeks ago. My husband and sons love it on a roast beef sandwich. Or you could:
  • Spread it on a sandwich with roast turkey, thinly sliced Granny Smith apples, shaved red onions and watercress
  • Spoon it on a burger (put some diced roasted Hatch chiles in the burger itself, too)
  • Serve it with broccoli fritters, zucchini fritters or spinach pancakes
  • Use it as a sauce for oven-roasted salmon fillets or chicken
  • Mix it with chopped hard-boiled eggs for the best egg salad of your life

print recipe

Hatch Chile Mayonnaise
A simple condiment made with roasted fresh Hatch chiles from New Mexico
  • 6 Hatch chiles (hot or mild)
  • 1 1/2 cups mayonnaise
  • 1 Tablespoon lime juice
Wash the Hatch chiles. Roast them over an open flame on a gas stove (I lay mine directly on the burner grate), turning frequently, until the skin is black and charred on all sides. (If you don't have a gas stove, broil the peppers in the oven, turning frequently.)Put the charred Hatch chiles in a zip-top bag for 30 minutes. They will steam as they cool.Slip the charred black skin off the chiles. If you want your Hatch Chile Mayonnaise very mild, remove the seeds and ribs from inside the peppers. Put the roasted Hatch chiles, mayonnaise and lime juice into a food processor. Process until smooth.Store in a clean jar with a tight-fitting lid in the refrigerator up to 2 weeks.
Prep time: Cook time: Total time: Yield: 2 cups

1 comment:

Liz Schmitt said...

This looks wonderful - I'm a Hatch chile fan as well.

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