The Sauce: Hatch Chile Dip – Spicy, creamy chip dip with the unique flavor of Hatch chile peppers.
‘Great canadian meds cialis Sauces Transform Good Food into Gourmet’
Blackened Hatch chilies
Christi is from New Mexico and is an avid fan of Hatch Chilies. She grew up about 30 minutes from Hatch, NM deep in chile country. Now living in Maryland, she raises them in her summer garden and shared a few fresh ones with online cialis me. online cialis Goodness, I’ve been using canned green chilies for decades and now realize what I’ve missed. Call it spoiled if you dare to but I’m never going back now.
Last month I pharmacy online went to the Hatch Chile Roast at Wegman’s at Woodmore in Maryland. A couple of guys were roasting cases (about 40 pounds per box) of chilies on order. The huge netted barrel rotates over 4 fiery hot jet flames. The chilies dance around, some hooking on the barrel and riding around like dare devil Cirque de Soleil acrobats.
While they roasted mine, I oversaw the process. Their practice was to roast until they were mostly black with some green still dotting the skins. “I would like them completely blackened” I explained. “OK, no problem” the roaster guy said. As they turned and darkened, the other guy walked over and said, “Those are ready. Dump them out!” My guy said, “Hey this lady wants them black, all the way.” He kept ‘the kettle rolling’ just until they were all black, and boom, shut off the flame jets and scooped them back into the box. Perfect!!
These precious peppers come in mild, medium, and hot. I picked an assortment of mild and medium, love the spunk. This is my year’s supply, divya pharmacy products online shopping a few for this week; the rest stowed in my deep freeze for dishes until next year’s Hatch Chile Roast.
Recipe: Roasted Hatch Chile Dip
Active Time: 5 Minutes | Total Time: 65 Minutes | Yield: 1 1/2 Cups
2 Hatch chilies, roasted or grilled, peeled and seeded
1 cup sour cream
4 oz cream cheese
1/4 cup fresh cilantro leaves, minced
2 cloves minced garlic
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp fresh lime juice
Special Equipment – food processor or blender
1 Place all ingredients in a food processor or blender and pulse until smooth.
2 Chill for 1 hour to meld the flavors and thicken. Serve with multigrain tortilla chips or vegetable crudités.
If you don’t have fresh Hatch, don’t succumb to the urge to use canned green chilies. They don’t hold a candle to the fresh and they have too much liquid. Substitute fresh Anaheim or Poblanos.
Serve with tortilla, potato, pita chips and vegetable sticks.
I did not buy enough chilies to last me until next Hatch Chile Roast. What am I going to do?
- Exchange Hatch chilies for Anaheim, Poblano (also called Pasillo) peppers.
Inspiration – This recipe is from A Kitchen Addiction
Cook with Sauces
Hatch Chile Dip
Written by Helen Horton
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: October 28, 2014