It’s hatch chili season! And I’m loving it…the 5 chilies I picked up today are not going to cut it, I can already tell. So prior to this year, my only experience had been Chuy’s Hatch Chili festival and their amazing enchiladas. But during my trip to HEB today, they were celebrating this green pepper. Hatch chilies are unusual as they can only be harvested for 6 weeks. The hatch chili comes from Hatch, New Mexico about 40 miles northwest of Las Cruces. These long green peppers come in varieties from very mild to an extremely hot version much hotter than a jalapeno.
With all the recipe ideas (enchiladas, queso, hatch salsa verde, hatch cheese bread, chili verde, salmon burgers, chocolate…ok,maybe) it looks like I will be very busy over the next 6 weeks! Oh and there aren’t many pictures as making pico is not very photogenic.
(Coconut shrimp and sauce recipe coming soon!)
1 red mango, diced
1 ataulfo (yellow) mango, diced
½ medium red onion, diced
1 hatch chili, diced
1 roma tomato, diced
½ red bell pepper, diced
Handful of cilantro, chiffonade
1 lime, juiced
- Mix together mango, onion, tomato, bell pepper and cilantro.
- Stir in lime juice and chill for 20-45 minutes in the fridge to allow flavors to meld.
- Serve with chips, shrimp or a spoon!