Sauces
Hatch Chile Mayo
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Prep
10 minutes
Cook
10 minutes
Total
20 min
Serves
about 1 1/4 cups (300 ml)
Creamy, smoky, and mild, a mayo folded through with roasted Hatch green chiles. It is the sauce for a burger or a breakfast sandwich, gentle heat carried in something rich.
Ingredients
- 3 Hatch green chiles (or Anaheim)
- 1 cup (240 ml) mayonnaise
- 1 garlic clove, grated
- 1 tbsp (15 ml) lime juice
- 1 tsp honey (optional)
- 1/4 tsp black pepper
- salt, to taste
Instructions
- 1Roast the Hatch chiles over an open flame or under a broiler until blackened all over. Steam in a covered bowl for 10 minutes, then peel, seed, and chop.
- 2Blend or mash the roasted chiles with the mayonnaise, garlic, lime juice, honey, and black pepper until mostly smooth with a few flecks.
- 3Season with salt. Chill before using.
Cook's Note
Hatch chiles are seasonal in late summer. Frozen roasted Hatch or canned green chiles work year-round. Let the mayo sit an hour for the flavors to marry.
Best Served With
Spread on burgers, breakfast sandwiches, or fish tacos, or used as a dip for fries.
Why This Recipe Works
Roasting and steaming the Hatch chiles loosens their tough skins and turns their flavor smoky and sweet. Folding them into mayonnaise stretches that flavor into a spreadable sauce and softens the heat with fat.
Make It Yours
- Add chopped cilantro
- Stir in a spoonful of adobo for smokiness
- Use roasted poblano for a milder, year-round version
Leftover Strategy
Keeps refrigerated for up to 1 week. Stir before using.
Common Questions
What are Hatch chiles?
Green chiles grown in the Hatch Valley of New Mexico, prized for a smoky, medium heat. They are seasonal in late summer; frozen or canned green chiles work the rest of the year.
Can I use a different chile?
Yes. Anaheim is the closest year-round substitute, and roasted poblano makes a milder version.
Want to impress guests with this dish? Ask Jeff
Pairing
Works as a component. The sandwich or dish it dresses sets the pairing.