The Deal with Hatch Chiles…
Have you noticed that Hatch chiles seem to be absolutely everywhere these days? When I noted that there are now tortilla chips, mac & cheese mixes, humus, and burgers that prominently feature the Hatch chile, I had to conclude that Sriracha may be yielding its "it" status to the Hatch chile, a very worthy successor. While the Hatch chile may have appeared on my horizons somewhat recently, anyone from New Mexico or the southwest in general has probably been in the know for a very long time. The chiles are named after their place of origin: Hatch, New Mexico, often referred to as the Chili Capital of the World, and have been immensely popular in the southwest for ages. And now they apparently have legions of fans nationwide!
With countless varieties of chiles out there, what makes the Hach variety distinctive and so sought after at the moment? While there are varieties of the Hatch offering different levels of heat, they are generally appreciated for being less hot but extremely flavorful and unusually versatile. Roasted Hatch green chiles, which seem to be the most popular variety, have a very smoky and rich flavor. The red Hatch chiles have simply been allowed to mature and they are known for their sweet and earthy taste. Even the act of roasting Hatch chiles draws crowds: the buttery smoky smell and taste of roasting Hatch chilies alone drives festival attendance, barbeques, etc.
So what does one do with this cult favorite ingredient? The uses seem to be endless, from soups to stews, to egg dishes to grilled or braised meat dishes. Believe it or not there are even New Mexican apple pie recipes that include them! Use Hatch chiles as a condiment for burgers, or as the main ingredient of a salsa; spread it on a sandwich, season your burritos with it. Its uses are endless and online recipes are abundant.
We make it easy to incorporate this flavor powerhouse into your cooking with the Serious Foodie Roasted Hatch Chile Sauce. With its notes of savory and spicy, this cooking sauce is incredibly versatile and will pair with many types of meats and vegetables. Vegan, all natural, non-GMO, gluten-free.It makes the recipes below quick nd easy and has myriad other uses as well, including straight up as a salsa. Give it a try- we think you’ll land squarely on the Hatch chile bandwagon!
Hatch Chile Recipes
Sauteed Shrimp in Hatch Chile Sauce over Coconut Rice
Bright fresh flavors and a mild kick!
Serves: 4 as a main Preparation time: 25 minutes + marination time
Ingredients
1 pound medium-sized shrimp, peeled and deveined, tails on or off
One 10 oz jar Serious Foodie Roasted Hatch Chile Sauce
2 tablespoons vegetable oil, plus a bit extra for the pan
1 tablespoon honey
1 teaspoon garlic, crushed
1 teaspoon ground cumin
sea salt
1 cup Jyoti Naturals Basmati Supreme rice
2 cups coconut water
Optional: chopped cilantro, jalapeno slices, lime wedges
Instructions
Add the honey, garlic and cumin to a bowl with the Hatch Chile sauce and whisk until combined well.
Place your peeled, deveined shrimp in a bowl or container with a lid and pour the pepper marinade over them, making sure they are all well coated. Place the bowl/container of marinating shrimp in the refrigerator for at least 3 hours.
Follow the instructions to cook the rice in a rice maker or pot, substituting coconut water for water in the directions and adding 1/2 teaspoon salt. Keep warm.
Coat a large sauté pan with grapeseed oil and place it over high heat. Sprinkle the shrimp with with salt and pepper and mix well
Add the seasoned shrimp with as much of the marinade as possible to the preheated pan and sauté just until they are cooked through, about 2 minutes per side. Taste for seasoning and adjust salt & pepper as needed.
Serve the shrimp over the rice. (Use a metal spatula to scrape any bits of shrimp and marinade out of the pan and onto the shrimp.) Garnish with chopped cilantro, sliced jalapenos, and lime wedges, if desired.
Turkey & Hatch Chile Chili
(Instant Pot Recipe)
Vibrant southwestern flavors in an easy & satisfying family dish!
Serves: 4 Preparation Time: 15 minutes; cooking time 6 hours
Ingredients
1 tbsp olive oil
2 onions, chopped
5 cloves garlic, minced
One 10 oz jar Serious Foodie Roasted Hatch Chile Sauce
1/2 cup water
Two 10 oz packets Your Organics Ready-to-Eat Kidney beans, (or canned beans), drained and rinsed
1 tsp ground cumin
3 tsp ground coriander
1 ½ tsp paprika
optional shredded cheese and sour cream for topping
Instructions
Set the Instant Pot to Saute function and heat the olive oil . Add the onions, cook until they begin to soften, about 5 minutes.
Add the turkey to the pot. Cook for about 10 minutes, stirring occasionally, until the turkey meat begins to brown. Add the garlic toward the end of this browning time.
Add the remaining ingredients, except for the the cheese, to the Instant Pot:
Set the Instant Pot to cook on low for 6 hours.
When the cooking time is done, serve the chili in bowls, topped with the cheese and a dollop of sour cream if desired
Hatch Chile, Potato & Corn Chowder
Healthy, hearty and delicious at any time of year! Can be made Vegetarian or vegan if desired.
Serves: 4 Preparation Time: 30 minutes
Instructions
In a soup pot, heat the olive oil and sauté onions and garlic until soft.
Add broth, salt, potatoes, and bay leaf. Bring to a boil.
Cook until potatoes are just barely cooked through (approx 10 minutes).
Add corn, paprika, pepper, cilantro, Hatch chile sauce, and cream/coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.
To thicken the soup, remove 1-2 cups of soup to a blender; blend and return to the pot. Or put in a large bowl or stock pot and blend with an immersion blender, then return to pot.
Serve with a wedge of lime to squeeze over the soup.
Ingredients
2 tbsp extra virgin olive oil
2 cloves garlic, diced
1 small onion, chopped
4 cups chicken or vegetable broth
1 bay leaf
1 1/2 tsp salt
4 large red potatoes, peeled and cut into cubes
4 cups corn kernels, frozen
1/4 tsp smoked paprika
1/2 tsp black pepper
1 handful of fresh cilantro, torn
1/2 cup half & half cream or canned coconut milk
1 lime, for serving