I’VE GOT THE FEVER
It’s Hatch Chile Season!!!
I was first introduced to these magnificent flavor packed beauties by my girlfriend Karen (born in New Mexico, raised in Texas). She was kind enough share her stash and her obsession with me. The flavor and fever was contagious! I have been hooked ever since.
Every year since, they have been a staple at our table added to some dish to create something really memorable.
Hatch Green Chiles were born in Hatch, New Mexico. They resemble an Anaheim Chile, are bright green in color and found in mild or hot varieties. They are available from August to early September. You can buy them fresh and roast them yourself or purchase them already roasted. I buy them freshly roasted , then split them up into several packages and pop them in the freezer to enjoy throughout the year.
This sauce is made with really simple ingredients. It’s creamy and flavorful and can pretty much go on everything!
It goes something like this:
LATHER IT ON EVERYTHING
Here’s what you need:
2 medium sized Hatch Chiles roasted, peeled and stems removed (mild or hot depending on your preference)
1/2 cup packed cilantro
1/2 cup packed flat leaf Italian parsley, with stems removed
2 cloves of garlic roughly chopped
2 tablespoons capers
2 tablespoons red wine vinegar
zest and juice of one lemon
1/3 cup of good olive oil (a little more if sauce is too thick)
1 tsp of salt
1/2 tsp of pepper
Put it together:
Blend quickly until it’s smooth and creamy. Do not over blend.
Cover and refrigerate until you are ready to use.
Serve this room temp on everything.
Note: This is fantastic on grilled meats and vegetables.
It’s also excellent as a pasta sauce (it’s resembles a cream sauce) or served as a dip with chips or chilled vegetables.
Check Melissa’s Produce for Hatch Chile roasting dates and location. You don’t miss out on this once a year opportunity!
Enjoy!! xo Nili