Hatch Pepper "Pickles"
A very simple way to enjoy Hatch peppers :)
12 Hatch peppers, about 4-5" long each
4T good olive oil
2T good red wine vinegar
3 cloves garlic, very finely minced
1/2tsp pink sea salt, fine grind works best
1/8-1/4 tsp ground black pepper, to taste
Prep: Mix the oil, vinegar, salt, pepper and garlic in a large zip top bag. Squeeze a bit to work the garlic into it.
Bring a pan of water to a boil with 1tsp salt.
Decap the peppers, or pierce with a fork several times, or cut a few slits in each one.
**Drop into the boiling water for 4 minutes, just enough to start to soften them.
Remove and place in a large bowl with a lid so they can steam a little. Once cool, peel off as much of the skin as possible.
Cut lengthwise or into whatever size pieces you like, as you deseed them(or not, if you want them spicier).
Now: warm them in a microwave for 1 minute, then add to the marinade, toss well then squeeze out as much air as you can, seal and let sit at room temp for 1 hour, then refrigerate until ready to eat.
**Alternately, you can roast and peel them, using whatever method you prefer.
I have made them both ways, and I like the boiled ones finished product better. But roasting them and adding some roasted red peppers (double the marinade) is also excellent.
The "pickles" make a nice addition to wraps:
2 slices deli ham, roast beef, etc -about 2oz
1 wedge laughing cow cheese, divided in 2 OR
1oz cream cheese, divided
2 strips of the roasted chilis
Spread the cheese on the ham slice, add the pepper strip and roll up.
Thanks for the Hatch pickle recipe Dottie. I love the hatch peppers and I am so happy that our local HEB finally started carrying them. I put them in just about everything savory, even in my homemade v8 juice.
I love them:)
This recipe would work with poblanos, too :)
never heard of these but sounds delicious
This is how they look. You could also use Anaheim if you cant find these.
|All times are GMT -7. The time now is 08:54 PM.|