Hatch chiles are everywhere and in everything during Hatch season. Cases upon cases are stacked at Central Market ready for the outside roaster, which is how I buy them - already roasted! Scrape the peppers with a knife to get the skin off and remove the seeds.
There are countless ways to enjoy this tasty chumichurri concoction... some of my favs:
- Drizzled over grilled shrimp, fish, steak
- Veggie dip: mix with greek yogurt, sour cream, lime juice and a dash of cumin
- Salad dressing: thin the above out with a little milk & a splash more vinegar
- Liven up a sweet potato gratin with some hatch chiles thrown in the middle
- Slather it on grilled bread
- Amazing on top of over easy eggs
Hatch chili chimichurri
INGREDIENTS
- 1 cup packed cilantro (remove thick stems)
- 1 cup packed flat leaf Italian parsley (remove thick stems)
- 5 Hatch Chilies - roasted, peeled, stems removed
- 5 garlic cloves
- 1/4 cup red wine or sherry vinegar
- 1/2-2/3 cup olive oil (depending on how punchy you like it)
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
DIRECTIONS
Place all of the ingredients in the bowl of a food processor. Pulse until all are chopped and well combined. Add olive oil if you want the sauce to be looser. Cover and refrigerate until ready to use.
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