Get the Pepper Party Started!

Longtime readers of this blog will know that I kind of lose my mind every year around this time.

Every August, Central Market turns into Hatch chile paradise. There are chiles roasting outside, fresh chiles in the produce section, and nummy yummy Hatch products throughout the rest of the store. I love coming up with Hatch recipes, and I honestly can’t believe I haven’t shared these before!

Hatch Chile Mac ‘n Cheese

The creamy, spicy, dreamy best.

Ingredients

For the macaroni and cheese

1 pound shaped pasta (I like cavatappi or shells)
3 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and minced
5 tablespoons all-purpose flour
3 cups chicken broth
½ cup heavy cream
6 ounces sharp cheddar, grated
6 ounces smoked gouda, smoked cheddar, or smoked Gruyere, grated
4 ounces panela cheese, crumbled
salt and pepper to taste
6 to 8 Hatch chiles, roasted, peeled, seeded, and chopped (I use a mix of hot and mild, but you can use all hot or all mild, depending on your taste)
You can add any leftover protein you have if you like (I use leftover roasted chicken a lot)

For the topping

1 7-ounce bag white or blue corn tortilla chips
3 tablespoons melted butter
½ teaspoon garlic powder

Directions

Preheat the oven to 375°. Grease a 9×13 baking dish with butter or olive oil.

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente pasta. You need to have the pasta al dente because it will continue to cook a bit in the oven. When the pasta is al dente, drain it in a colander.

While the pasta is cooking, melt the butter in the olive oil in a saucepan over medium heat. Add the minced garlic and cook just until the garlic is fragrant. Add in the flour, and using a whisk (this is important), stir until flour is incorporated and there are no lumps. Keep stirring and cook for about 2 minutes so the flour doesn’t have that raw taste.

While stirring, pour in the chicken broth in a steady stream. Keep whisking (I know, it’s a lot of whisking) until the sauce starts bubbling. Any roux-based sauce needs to start bubbling in order to thicken. Add the heavy cream and bring back to bubbling. Yep. Keep whisking.

Once the sauce is thickened, remove from the heat and stir in the grated cheese, a handful at a time. Make sure the cheese is completely melted before handing the next handful. Season with salt and pepper.

Once the cheese is melted through and the pasta is cooked, add the pasta and the diced chiles to the sauce. Stir to incorporate everything and then pour in to the baking dish.

Open the bag of tortilla chips. Now here’s my life-changing hack. Crush the tortilla chips in the bag and then add the melted butter and garlic powder to the crushed chips IN THE BAG and toss to combine. Spread over the top of the mac ‘n cheese and bake in the preheated oven until bubbly and delicious. We do this as part of Meatless Monday with a salad. It serves 4 with enough for leftovers for lunch.

Infused Liquor for Cocktails

Hatch chile-infused vodka and tequila is the basis for some absolutely amazing cocktails. Try a Hatch chile gimlet or of course, a Hatch chile margarita. They’re the perfect summer cocktails!

Ingredients

750 ml vodka or tequila (I use silver tequila for this)
5 to 7 fresh Hatch chiles, peeled and seeded if you want to reduce the heat levels (don’t use the mild ones for this)

Directions

Roughly chop the roasted chiles. Pour the liquor in a jar with a tight lid and add the chiles. Stir and seal the jar. Let the jar sit in cool, dark place for about two weeks.

Once the liquor is infused, line a strainer with cheesecloth or paper towels, and strain the solids out of the liquor. Keep the liquor in a bottle but be sure to label it. There’s nothing more eye opening than making a White Russian and getting a big ol’ mouthful of Hatch chile!

Hatch Chile Salt

Tajin-rimmed cocktails are all the rage right now, so I thought, why not make my own Hatch chile cocktail salt? It’s really easy, I promise.

Ingredients

1 cup kosher salt or coarse sea salt
4 tablespoons green or red Hatch chile powder (or get crazy and go Christmas)
the grated zest from 4 limes

Directions

Add all ingredients into a blender. Pulse about 5 times to mix. Keep in an airtight container and use quickly.

Told you it was easy.