Receta Roasted Hatch chile mayonnaise
It's almost Hatch chile season again, and foodies around the U.S. are getting excited.
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. (Hatch chile roasting starts August 15th at Bristol Farms - more stores will be posting their schedules soon, no doubt.)
Some ideas for this delicious and simple Hatch Chile Mayonnaise:
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!
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