After attending Foxeria del Sol, a festival that incorporated hatch chiles into every single dish, I was inspired and had to cook with them myself. Luckily, they were pretty easy to find at my Whole Foods, and not too expensive either. I had never cooked with them before, so I relied on the awesome people at The Kitchn for a tutorial. Seriously, The Kitchn is my go-to for these kinds of things!
hatch chile rellano at Foxeria del Sol
Roasting the chiles is easy and takes hardly any time. Just a few minutes on each side under the broiler, followed by peeling off the skin and chopping them up. They take on a really pretty yellow/orange/green color once they’re peeled, it’s really cool to see.
You can find The Kitchn tutorial here.
If you’re not a fan of too much heat I wouldn’t worry. They aren’t completely mild but won’t burn your mouth or sinuses, either. Just enough heat! It does vary from chile to chile, though, so don’t hold it against me if you find a total scorcher.
I made two things with my batch of roasted hatch chiles and had enough left over to use as a topping for things like salad, dips, etc. The recipes I’m sharing with you are for hatch chile guacamole and hatch chile grits.
Hatch Chile Guacamole
from The Cardigan Kitchen
juice of 1 lime
1 tb chopped hatch chile
1 hearty pinch of kosher salt
Mash the avocado and combine with lime juice. Fold in the hatch chile and salt. Add more salt and/or lime juice to taste.
I recently purchased a bag of Riverview Farm’s grits at my farmers market. I was a little hesitant since I’ve never made “real” grits before and was nervous about how long they’d take to cook. I worried for nothing, though. These grits are stone ground (by hand) and, when cooked with a little bit of milk and butter, come out really creamy. I love them for breakfast with eggs and veggies, or for dinner topped with this slow cooked chicken mole.
Hatch Chile Grits
from The Cardigan Kitchen
2 cups water
2 cups milk (I use low fat)
1 tb butter
1 cup stone ground grits
1 tsp salt/seasonings like paprika, chile pepper, cayenne pepper (I use Beautiful Briny Sea’s Magic Unicorn)
1/2 tsp freshly ground black pepper
1 tb chopped hatch chiles
Heat a large pot over medium high heat, bringing the water and milk to a boil. Add the butter and grits, bringing back to a boil. Turn the heat to low and cook until the grits are a thick consistency, stirring every few minutes. This will take about 45 minutes.
About halfway through, season the grits with the spices, pepper and chiles.
Once they’ve reached the desired consistency, serve immediately. Leftover grits will hold for a few days and can easily be reheated.