Grilled Hatch Chiles, Tortilla Chips
It’s New Mexico Hatch Chile season!
Packed white cases currently line sections of produce aisles in Las Vegas boldly labeled: “Hatch Chiles New Mexico”.
Hatch is actually a valley in New Mexico and if the chiles are not grown in that state, well then, they cannot be designated with the name “Hatch Chile”.
I’m not sure about today, but even a couple years back Hatch Chiles were not readily available in east coast markets. Some people buy them frozen but with all the excitement reading about the fresh Hatch Chile season over the years I never thought to check out that section in Mexican markets.
Grilled or roasted Hatch Chiles along with its accompanying sauces do freeze well so a little extra preparation in the late summer provides for lots of tasty dishes in the season ahead.
Abundant and inexpensive in Las Vegas, the fresh clean scent, even a half a dozen in a clear plastic bag produces a slightly spicy aroma, enough to tickle the nose.
Though Hatch Chiles have a varied heat range, I wouldn’t actually call this variety “hot”.
Once grilled, the flavor has more of a pleasant zing. At first bite, the chiles impart a heat level somewhat similar to a jalapeno, perhaps less than more, but once in the mouth, the spicy level intensifies tingling the center to the back of the tongue a bit.
Grilled or roasted, the Hatch Chile is often described as having a slightly smoky flavor enhanced in its heating process. Hatch Chiles are used for sauces, salsas, and within a broad range of southwestern or Mexican inspired dishes.
Though not featured on menus, you can request a side of roasted jalapeno peppers and onions at some locally owned Mexican restaurants in Las Vegas to go along with your chips, salsa, and guacamole appetizer. This tasty starter isn’t fancy in fact, you may see a bit of remaining blistered skin and perhaps a few seeds in the mix. With the Hatch Chile in season, these are now the featured roasted pepper upon request tossed between roasted sliced white onion and hence my inspiration for today’s recipe.
The season for these choice peppers is rather short-lasting from late summer perhaps through September with the earlier part of the month having a designated Hatch Chile Festival in Hatch New Mexico.
Get em while you can and enjoy the celebration in the festive zing of spicy delight, its New Mexico Hatch Chile Season!
Grilled Hatch Chiles, Tortilla Chips
Ingredients
- For the Hatch Chiles:
- 6 Hatch Chiles
- 1 1/2 tablespoons olive oil
- couple pinches coarse kosher salt
- For the White Onions:
- 1 medium white onion, peeled, quartered, sliced into half-moon pieces
- 1 tablespoon olive oil
- good pinch coarse kosher salt
- tortilla chips
- medium or hot salsa
Instructions
- Grilling the Hatch Chiles: Preheat grill on high heat. Toss chiles with olive oil and salt, set onto a grill tray. Grill chiles for five to six minutes or until blistering with some black specks, turn peppers over and grill another five to six minutes. Transfer chiles to a Ziploc bag and seal the top. Let chiles steam in the in the bag around ten to fifteen minutes
- Remove chiles from the plastic bag, peel off the outer skin, discard. Pull the tops off of the chiles, discard. Use kitchen shears to cut down the center on one side of the chile then open up flat. Use a butter knife to scrape out the seeds. Use paper towels to remove the remaining seeds, do not rinse the peppers. Once the peppers are peeled and seeded, use the kitchen shears to cut the peppers lengthwise into 1/8 wide strips then cut into thirds
- For the White Onion: Toss the onion with the olive oil and salt then topple onto the grill tray. Grill onions until golden and softened, around seven minutes, transfer to a bowl, set aside
- Serve warm alongside tortilla chips, salsa, and lime wedges. Just before serving toss together the grilled chiles and onion, drizzle with a little olive oil and sprinkle with coarse or sea salt
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