The Hatch Chile !!!
This unique chile may have a very short window of harvesting starting in August and finishing late September and its worth it.
There is quite some controversy about retailers and distributors naming other varieties “Hatch” due to the exclusivity of the crop, so if you find them in the markets outside of the season, they are most likely imposters.
On a health note, some of the compounds in chiles have been studied about the interesting responses to our bodies and our minds.
Outside of being tasty, chiles have been used for a variety of things ranging from toothaches to shark repellent.
Although I don’t think its a good method for shark repellent, these chiles do taste great and do offer a flavor slightly different from other chiles.
So here is a recipe for some hot sauce I cooked up the other day.
- 2 Hatch chiles
- 1 clove garlic, roughly chopped
- 1/2 onion, roughly chopped
- 1 Tbs Coconut Oil
- 1/2 tsp ground cumin
- 1 Tbs Raw Honey
- 2 Tbs Apple Cider Vinegar
- 4 oz water
- salt to taste
- Roast the chiles in on oven or on a grill until blistered
- Cool the chiles, peel off the blistered skin and chop into large pieces
- In a small pot on medium heat sweat onion and garlic in the coconut oil just until they begin to caramelize
- Add the chiles, spices, vinegar, and water
- Bring to a simmer, lower the heat and cook for 10 minutes
- Set aside and allow to cool
- When cooled add to your blender the chiles, salt and honey, blend until smooth
- Adjust seasoning and store in a sealed jar in the refrigerator