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

Enjoy!

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Hatch Chile Mayonnaise

by Erika Kerekes July-21-2015

A simple condiment made with roasted fresh Hatch chiles from New Mexico

Ingredients

• 6 Hatch chiles (hot or mild)
• 1 1/2 cups mayonnaise
• 1 Tablespoon lime juice

Instructions

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.

Details

Prep time: 20 mins Cook time: 5 mins Total time: 25 mins Yield: 2 cups

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

by Erika Kerekes August-21-2013

Roasted Hatch chiles add a welcome zing to this spicy chicken salad.

Ingredients

• 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

Instructions

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.

Details

Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Yield: 4-6 servings