Hatch pepper “pimento” cheese recipe
Every Labor Day, over 30,000 visitors flood into the small town of Hatch, New Mexico for their annual Hatch Valley Chile Festival. A former adobe post office and railroad flag station, Hatch has grown considerably over the years to include a small handful of banks and businesses, a municipal airport and a spaceport. Yep, a spaceport. Hatch chiles are so popular, they had to build a spaceport.
Alright, that isn’t exactly true. The city did build Spaceport America, and Hatch chiles do inspire an almost cult-like following throughout the southwest, but they haven’t gone intergalactic quite yet.* The two-day festival draws Hatch chile lovers from all over the world (including powerhouse networks like The Food Network and BBC) who celebrate Hatch’s famous crop in an almost carnival-like atmosphere with games, contests, artisan booths, a festival queen and of course, plenty of amazing recipes using Hatch chiles.
Prized for their perfectly-balanced heat and flavor, all the Hatch chiles in my area are usually scooped up and roasted by savvy cooks during a short two week window in September. If you’re not walking out with a bag of fresh Hatch chiles in those first couple of weeks, you’re walking out disappointed — no freshly-made salsa verde or green chili stew for you.
After years of buying Hatch chiles by the armful, there never seems to be a shortage of recipes worth trying. From more traditional dishes like pozole and enchiladas to completely unexpected recipes for desserts and daiquiris, aficionados have proved beyond any question that Hatch chiles can be used for absolutely anything. Hatch chile and avocado ice cream anyone?
Perhaps somewhat less daring than some of the bolder recipes floating around the internet but still one of my absolute favorites is this modest reworking of a Southern classic**, an unbelievably tasty take on “pimento cheese”. Hatch chile “pimento” cheese gets the quotes because this recipe substitutes roasted Hatch chiles for the jars of uninteresting pimentos which are normally used to stuff olives and bologna. Made with white cheddar and Gouda, this iconic cheese spread becomes epic. Full of smoke and heat but creamy with that distinct bite of sharp white cheddar, this is an immeasurably satisfying alternative to the bright orange goop they normally try to pass off at supermarkets.
* On their website, Spaceport America says they host spaceships for Virgin Galactic, SpaceX and UP Aerospace — which they probably do. But is it a mere coincidence that the world’s first purpose-built spaceport was constructed in a very small town (1,600 people or so) just hours away from Roswell? I’m not saying aliens, but…aliens. Could it be that the people of Hatch are part of an international conspiracy to secretly funnel freshly-harvested Hatch chiles to ancient aliens with a penchant for spicy food? Only Giorgio A. Tsoukalos and his hair know for sure.
** Being 1/16th Yankee, I’m pleased that my people have finally been recognized for their contribution of a dish whose invention has long been mistakenly attributed to the South. There can be no doubt that southern cooks have vastly improved and popularized the original recipe(s) over the years but I love the fact that there’s a bit of New York and Boston deep in the heart of South.
Image: ForkingSpoon
Hatch chile "pimento" cheese recipe
Try this hatch chile pimento cheese recipe when you want a deliciously fresh and smoky alternative to the orange goop at the supermarket.
Ingredients
Instructions
Roast the Hatch chiles
Adjust the top oven rack to its highest position (about 6 inches from the heating element). Set your oven broiler to high. Line a baking sheet with a silpat or aluminum foil. Poke several holes in the Hatch chiles to prevent them from exploding and broil the chiles for 7 to 10 minutes (depending on your oven). Once the Hatch chiles have all browned evenly on one side, turn them and brown the opposite sides. Some black spots and blistering is normal but they should not be overly-charred or mushy. Be sure to check the chiles frequently as they can brown and blister very quickly.
Prepare the Hatch chiles
Once the chiles are browned, place them into a freezer bag or airtight plastic container for 15 minutes to steam. Steaming will loosen the thin skin that coats the chiles. Once the chiles have cooled enough to handle, rub them gently with a paper towel. Don't be tempted to wash the chiles under water. While rinsing does help remove the skin, it also effectively removes all the smoke and flavorful oil that has developed as well. Cut the chiles in half and gently remove the stem, ribs and seeds with your hands. Finely chop the chiles and set aside.
IMPORTANT: While Hatch peppers are nowhere near the heat of a serrano or habanero pepper, I strongly encourage you to wear rubber or protective gloves when handling any hot peppers.
Make the "pimento" cheese spread
In a large bowl, mix together the Neufchâtel cheese. mayonnaise, cheddar cheese, Gouda cheese, garlic, salt and black pepper until well combined. Gently fold in the finely chopped Hatch chiles. Cover and refrigerate the cheese spread for at least 1 hour (or overnight) to let the flavors marry.
Notes
The freshest Hatch chiles are shiny, crisp and feel like they would break cleanly in two if you tried to snap them in half. They also tend to weigh more in your hand than you might expect. Hatch chiles go bad very quickly (even in the refrigerator) so be sure to roast them as soon as possible. Don't be tempted to just freeze the chiles without roasting them first either — your chiles will be saggy, bland and generally unusable. On the other extreme, old withered chiles don't seem to roast well and are difficult to peel.
Ingredients
Directions
Roast the Hatch chiles
Adjust the top oven rack to its highest position (about 6 inches from the heating element). Set your oven broiler to high. Line a baking sheet with a silpat or aluminum foil. Poke several holes in the Hatch chiles to prevent them from exploding and broil the chiles for 7 to 10 minutes (depending on your oven). Once the Hatch chiles have all browned evenly on one side, turn them and brown the opposite sides. Some black spots and blistering is normal but they should not be overly-charred or mushy. Be sure to check the chiles frequently as they can brown and blister very quickly.
Prepare the Hatch chiles
Once the chiles are browned, place them into a freezer bag or airtight plastic container for 15 minutes to steam. Steaming will loosen the thin skin that coats the chiles. Once the chiles have cooled enough to handle, rub them gently with a paper towel. Don't be tempted to wash the chiles under water. While rinsing does help remove the skin, it also effectively removes all the smoke and flavorful oil that has developed as well. Cut the chiles in half and gently remove the stem, ribs and seeds with your hands. Finely chop the chiles and set aside.
IMPORTANT: While Hatch peppers are nowhere near the heat of a serrano or habanero pepper, I strongly encourage you to wear rubber or protective gloves when handling any hot peppers.
Make the "pimento" cheese spread
In a large bowl, mix together the Neufchâtel cheese. mayonnaise, cheddar cheese, Gouda cheese, garlic, salt and black pepper until well combined. Gently fold in the finely chopped Hatch chiles. Cover and refrigerate the cheese spread for at least 1 hour (or overnight) to let the flavors marry.
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