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.

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.

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

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.

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.

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

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

Hatch Chile & Chicken Lettuce Cups

Roasted Grapes & Hatch Chiles on Goat Cheese Crostini

Hatch Chile, Veggie & Goat Cheese Jalousie

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.