New Mexico hatch chile pepper spread recipe
It’s New Mexico hatch pepper season, so I decide to try a new recipe. Couple of years ago I tried a very spicy red pepper spread appetizer served with pita chips in local Middle Eastern restaurant. I love the taste so as usual I took a mental note to recreate it one day. So, I did two years later using Mexican hatch peppers. Here is my Middle eastern inspired Mexican hatch pepper spread recipe.
What are New Mexico hatch chile peppers?
New Mexico hatch chile peppers are chile peppers grown in Hatch Valley region in New Mexico. Hatch valley has a a perfect day-night temperature range and soil for chile peppers. Here in California grocery stores have hatch peppers only for couple of weeks usually mid August to beginning of September, so it is really easy to miss them.
Are Mexican hatch pepper spicy?
Yes, New Mexico hatch peppers are super spicy and full of flavor.
What else can I do with hatch peppers?
Raw or cooked they are good addition to any chicken of beef. You can use them in salsa and hot sauces. Hatch peppers taste great fire- or oven roasted. You can even add them to your spicy Margarita cocktail.
How to oven roast hatch peppers?
Preheat oven to 420F. Wash the peppers and paper dry them. Put hatch pepper in the oven safe tray and roast for 10-12 mins until skin turn slightly brown. There should be brown spots on peppers but they should not be dark brown completely. Do not burn the peppers! Take the tray out of the oven, turn the peppers and cook for additional 5-7 minutes so that both sides of the peppers cook evenly. Remove from the oven, cool completely.
How to remove seeds and skin?
Let the peppers cool down completely. Put rubber gloves on( or your fingers will hurt, a lot), cut peppers in half and remove all the seeds first. Holding the bottom of the pepper gently pull the skin off. The skin should be really easy to remove. Use the knife if needed. Your peppers are ready!
How to make New Mexico hatch chile pepper spread
Ingredients:
2 lb Mexican hatch peppers- oven roasted, skin and seeds removed (see instructions above)
4-5 medium tomatoes
2 large onions chopped
1 1/2 tb spoons salt ( or more to taste)
2 tb spoon olive oil
1/2 cup chopped
3 cups of boiling water
Instructions:
- Put tomatoes in the medium size dish and pour water over them. Let stand for 5 mins, then remove the skin and chop tomatoes, set aside
- Heat olive oil in a pan, add onion and cook on medium heat for 7-9 mins until the onion is slightly golden, add tomatoes.
- Cook onion and tomatoes on medium heat for 30 mins, add cilantro, salt and hatch peppers
- Cook for additional 10 -15 mins.
- Place the cooked vegetables in the blender and blend on high for 60-90 seconds.
- Put the spread back in the pan and cook for 3-5 mins until bubbly.
- Cool down completely before transferring to Mason Jars
Storage instructions
Store your New Mexico hatch chile pepper spread in the refrigerator for up to 6 month. Do not freeze.
