Hatch Chiles Are Here!


They’re here!! Hatch Chiles! (Finally)

Hot Chiles arrive from Mexico like a summer heatwave.… Caliente!  They surge into town around August and by September they are gone.  Adios muchachos!

So buy some while they are here and I’ll  whip up some cool and exciting recipes for you to try.  It’ll be hot breeze on a summer day. Once you get them, there are endless possibilities of ways to cook them.  And after all the fun you can freeze the rest for later if you’re one of those who just can’t get enough.

Young, delicious, and surprisingly mild in intensity.  So those who love the taste of chiles without having a dripping faucet for a nose while you’re eating them might like to try hatch chiles.

Hatch chile have been used for hundreds of years in Mexican cuisine.  It’s prized for its unique flavor when used to make chiles rellenos, chile verde, enchilada sauce and many more of your favorites Mexican dishes.  Que rico!

I like to create out of the box recipes and I would like to share with you some of my hatch chile recipes.  So lets cook up some delicioso recipes! Vamonos!

Hatch Chilies Corn Dogs

Yield: 8


canola oil for frying

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon baking powder

¼  teaspoon baking soda

½  teaspoon cayenne pepper

1 large hatch pepper, seeded and finely minced

¼  cup finely grated onion

1 ½ cups buttermilk

4 tablespoons cornstarch, for dredging

8 beef hot dogs

Directions Special equipment:

8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the hatch chile, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry sheet pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large deep container or glass. Refill it as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.



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