Wednesday, August 21, 2013

Hatch chile remoulade - an August treat


It's August. You know what that means, right? It means Houston is wicked hot with that humid 'air you can wear.' And our very furry dog pouts all month long. 

But apart from that, it's HATCH CHILE TIME! Being married to a dude from New Mexico means that I've now taken on board this annual tradition of sourcing, roasting, peeling and freezing as many Hatch chiles as our constitutions and patience allow. 


We've learned a few things from our mistakes:

  • Drag out a big fan and point that sucker right on the person manning the grill (the person not manning the grill is in charge of beverages)
  • Get hot chiles - they're better
  • Be ready to roast them ALL at once
  • Plunge them into ice cold water as soon as you've blistered the skin
  • Let them sit for a while so the skin is ready to part with the rest of the pepper
  • Remove the tops and skin, give them a final rinse and drain, and freeze them in small portions

The night we roasted our chiles, I made a nice little remoulade which we smeared on some shrimp hatch chile burgers, and used as dip for our sweet potato oven fries. Delightful! 

Hatch Chile Remoulade
2/3 cup mayo (use a good brand or make your own)
2 tsp. of ketchup 
1/4 tsp. of Sriracha (or less)
1 hatch chile, roasted/peeled/diced
Zest and juice of 1 lemon
Dash of Worcestershire sauce
A few dashes of Van Roehling's Campfire Dust, or seasoned salt plus pepper 

Mix everything together, then adjust any of the ingredients to your liking. 

Let it sit for a bit. Use on sandwiches, add to macaroni or potato salad, mix in your crab cakes, or whatever your imagination dictates! 




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