hatch chile Archives - Page 4 of 4

Ultimate Crostini

toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles

Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.

The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.

The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.

Continue reading “Ultimate Crostini”

Albóndigas Soup with Hatch Chiles

Mexican-style Meatball Soup

Pasilla & Cumin Scented Beef Broth with Rice & Zucchini

Roasted Chiles from Hatch, New Mexico

Garnished with Fried White Corn Tortilla Strips

Lime and Cilantro

Last summer I wrote about Hatch chiles. The famous chile from the “Chile Capital of the World” in Hatch, New Mexico. I addition to lots of fresh chiles, I also bought some pre-roasted chiles to keep on hand in my freezer. They were perfect for this albóndigas recipe.

Hatch Chile Salsa

It’s Hatch Chile Roasting Time!

The Hatch Chile Festival is happening this weekend in Hatch, New Mexico, the “Chile Capital of the World.” Although we won’t be making it to the festival, we will be making Hatch Chile Salsa.

Remove the skin, stems and seeds from the roasted chiles.

Put the chiles (about six to eight) in a food processor with a half of chopped white onion, and a couple cloves of garlic.

Pulse until the mixture is chunky (don’t over blend). Hatch chiles come in varying degrees of heat. These were the Sandia variety and they were hot!

Add a tomato to the salsa mixture. This beauty is a Golden Jubilee heirloom tomato. To remove the skin, submerge the tomato in boiling water for ten seconds.

Score the skin with a paring knife and it will slide right off. Cut the tomato into quarters and squeeze out the seeds. The Golden Jubilee is a mild tomato with a small amount of seeds and meaty flesh. Perfect for salsa. Put tomato in the food processor with the chiles and pulse again. Then add fresh squeezed lime juice, a little grapeseed oil and salt to taste. Pulse to combine. This smokey hot salsa is really good with grilled foods!