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Hatch Chile Confit

August 16, 2018 by Cathy Arkle 16 Comments

I’m just back down to earth after tasting this. Seriously, I cannot believe that three simple ingredients can produce something with the complexity of bold flavors in this Hatch Chile Confit. It is so amazingly indescribable and addicting that you will want to slather it on everything you eat.

Hatch Chile Confit | She Paused 4 Thought

Every late summer, something magical and green crops up in Hatch, New Mexico – it is the much-loved Hatch chile. This pepper’s allure includes meaty flesh and earthy flavor, along with a variety of heat levels to suit everyone’s inclination. The only drawback is its limited availability, so look for them August through September in your local grocery.

Roasting is the most popular method of cooking Hatch chiles, but if you want to know the true buttery and earthy flavor they contain, I suggest slow cooking it in olive oil. The pure Hatch chile flavor comes shining through while offering an ideal balance of heat and sweetness.

I saw a recipe for Confit of Peppers on Susan Herrmann Loomis‘ blog. She used gorgeous French Doux des Landes red peppers for her confit (confit means to cook very slowly usually in oil or fat) and I thought this method might work for Hatch chiles, and boy did it ever. You can see her recipe and story here.

Today’s Recipe: Hatch Chile Confit

This recipe only has three ingredients with the most difficult part being the time it takes to dice the Hatch chiles, then the additional time you wait until you can taste this.

Please note that Hatch Chiles come in mild, medium and hot and you can’t see the difference so be sure to read the sign when purchasing Hatch Chiles. I used mild Hatch Chiles for this recipe.

Hatch Chiles | She Paused 4 Thought

First, trim the peppers and remove the seeds and white pith then dice.

Hatch Chile Confit cooking in pan

Place the olive oil and peppers in a pan over medium-low heat. Stir to coat the peppers and season lightly with salt.

When the peppers begin to sizzle, stir them and reduce the heat to low. Cover the peppers.

Hatch Chiles cooking in pan

Cook the peppers, stirring regularly so they don’t stick, until they turn olive green and completely tender all the way through, which will take about 1 hour. Taste and give them more time if necessary.

Hatch Chile Confit in Mason Jars | She Paused 4 Thought

I filled four 4 oz. mason jars, which make perfectly sized condiments for picnics, gift giving or serving on a cheese platter.

hatch chiles confit on a cheese platter

Hatch Chile Confit | She Paused 4 Thought
Print

Hatch Chile Confit

Hatch Chile Confit offers a balance of heat and sweetness that is a perfect condiment for your cheese platter, meat or fish dish, pasta, eggs and more.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author adapted from Susan Herrmann Loomis

Ingredients

  • ½ cup 125ml extra-virgin olive oil
  • 1-1/2 pounds 750g mild Hatch Chile peppers trimmed, seeds and white pith removed, and diced
  • pinch fine sea salt

Instructions

  1. Place the olive oil in a heavy-bottomed pan with sides that are at least 2-inches (5m) high, over medium-low heat.
  2. Add the peppers and stir, then season lightly with salt.
  3. When the peppers begin to sizzle, stir them and reduce the heat to low. Cover the peppers.

  4. Cook the peppers, stirring regularly so they don't stick, until they are olive green and completely tender through, which will take about 1 hour. Taste and give them more time if necessary.

Hatch Chile Confit adds a captivating gusto to meat, fish, sandwiches, burgers, pasta, eggs and more.

Here are a few of my other Hatch Chile favorite recipes on the blog.

Hatch Chile Party Bites | She Paused 4 Thought

Hatch Chile Party Bites

Hatch Chile & Chicken Lettuce Cups | She Paused 4 Thought

Hatch Chile & Chicken Lettuce Cups

Roasted grapes and Hatch Chiles appetizer

Roasted Grapes & Hatch Chiles on Goat Cheese Crostini

Hatch chile Jalousie | She Paused 4 Thought

Hatch Chile, Veggie & Goat Cheese Jalousie

hatch chile cookbook - Melissas's Produce

If you want more recipes, the HATCH CHILE Cookbook from Melissa’s Produce is a great resource.

I love coming up with new ways to use Hatch Chiles, I wonder how they would work in ice cream?
…and then, she paused for thought.

Yum

Filed Under: Appetizers, Breakfast / Brunch, Fruit & Veggies, Party Food, Recipes, Side Dishes, Snacks, Vegetarian Tagged With: Hatch Chile Confit, hatch chile recipes, hatch chiles

Previous Post: « Asian Pear and Daikon Salad
Next Post: Orange and Spice Upside Down Cake – The Camp and Cabin Cookbook »

Reader Interactions

Comments

  1. Nanette La Salle

    August 16, 2018 at 5:58 pm

    Your timing was perfect! I have some hatch chiles in my fridge and was wondering what to do! Thanks. 🙂
    Hugs!

    Reply
    • Cathy Arkle

      August 17, 2018 at 7:44 am

      This is my new favorite way to make them. Let me know what you think.

      Reply
  2. Shannon Lemon

    August 16, 2018 at 6:11 pm

    Love hatch green chillies! I buy fresh ones every year so I can’t wait to try some of the recipes you listed out 🙂

    Reply
    • Cathy Arkle

      August 17, 2018 at 7:46 am

      That’s great Shannon! This recipe showcases the flavor of the Hatch chile brilliantly. Can’t wait to see what you think.

      Reply
  3. sippitysup

    August 19, 2018 at 8:41 pm

    What a wonderful condiment. GREG

    Reply
    • Cathy Arkle

      August 22, 2018 at 7:53 am

      Thanks Greg!

      Reply
  4. valentina maria kenney wein

    August 21, 2018 at 12:57 pm

    This might just be my new favorite condiment. What a great idea! I can only imagine how delectable this is on a burger! YUM!

    Reply
    • Cathy Arkle

      August 22, 2018 at 7:53 am

      Yes it is perfect for a burger, pastas, and beyond!

      Reply
  5. Lentil Breakdown

    August 22, 2018 at 8:27 am

    Oh boy! I’m gonna try this! If I don’t get to one of those places that roasts the Hatch chiles, then I’m too lazy to do it myself. This sounds much easier! Sounds like it would be good instead of salsa on a taco.

    Reply
    • Cathy Arkle

      August 22, 2018 at 9:16 am

      This recipe is super easy, just a little time consuming, but well worth it. Hatch Chile confit begs for tacos!

      Reply
  6. daughterblog

    August 25, 2018 at 3:12 pm

    Hi Cathy, so did you water bath process your canning jars full of delicious Hatch confit? or are you storing in the fridge until using them? Inquiring minds….

    Reply
    • Cathy Arkle

      August 27, 2018 at 6:58 pm

      I didn’t use the water bath method so they will only last a few weeks. But seriously I slathered it on everything and all gone in a week.

      Reply
  7. Christina | Christina's Cucina

    August 28, 2018 at 11:44 pm

    I tried Hatch chiles for the first time last month. Oh yeah, NOW I know what all the fuss is about. Have some in my freezer now. This confit looks fabulous! No wonder you want to put it on everything!

    Reply
    • Cathy Arkle

      August 29, 2018 at 3:05 pm

      Better late than never. LOL. It is such a fun time of year when hatch chiles are in season.

      Reply

Trackbacks

  1. Raw Hatch Chile Relish - She Paused 4 Thought says:
    September 4, 2019 at 1:43 pm

    […] If you prefer your Hatch Chile condiments cooked, check out my recipe for Hatch Chile Confit. […]

    Reply
  2. Hatch Pecan Brownies - She Paused 4 Thought says:
    August 9, 2021 at 10:19 am

    […] Hatch Chile Confit […]

    Reply

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