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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.

Enjoy!

Ingredients

Procedure

  1. Roast the chiles in on oven or on a grill until blistered
  2. Cool the chiles, peel off the blistered skin and chop into large pieces
  3. In a small pot on medium heat sweat onion and garlic in the coconut oil just until they begin to caramelize
  4. Add the chiles, spices, vinegar, and water
  5. Bring to a simmer, lower the heat and cook for 10 minutes
  6. Set aside and allow to cool
  7. When cooled add to your blender the chiles, salt and honey, blend until smooth
  8. Adjust seasoning and store in a sealed jar in the refrigerator

 

 

 

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Published by Alec Hurley

Alec Hurley is a Yoga Health Coach, yoga teacher in the San Diego area and a life long surfer. He is the founder of Higher Self Wellness and an avid practitioner of ancient wisdom and spiritual practices which he infuses into his public yoga classes and group program “The Art of Connection”. He is professionally trained as a Chef and incorporates the ancient wisdom of “food as medicine” into his culinary creations. Alec infuses the practices of personal and planetary alignment into his modern healthy lifestyle toolkit to help shift the collective into deeper states of connection.

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