This quick to assemble Raw Hatch Chile Relish is a unique and exciting way to use Hatch Chile peppers. It lightens and brightens your crostini, burgers, tacos, eggs and more.
If you love roasted Hatch Chile peppers, wait until you try them raw. I wasn’t sure about the concept until I watched this video from Melissa’s Produce. If you are new to these New Mexico season-specific chiles, check out my first Hatch Chile post.
These chiles lend themselves to roasting because the skin is tough. But when you finely dice them it becomes a feature, creating a crunch – making this tangy relish a party in your mouth. I used mild Hatch Chiles and if you want more heat you can add a hot Hatch Chile or add Hot Hatch Chile Powder.
Raw Hatch Chile Relish Uses:
Raw Hatch Chile Relish on goat cheese and bread with a dash of Hatch Chile Powder.
It mixes beautifully into hamburger with blue cheese and parsley making a very tasty burger.
To triple the fun I grilled hatch chiles along-side of the burger and used them as a topping along with grilled onions and the Raw Hatch Chile Relish.
Today’s Recipe: Raw Hatch Chile Relish
I was delightfully surprised when this Hatch Chile relish came together quickly with so much flavor. I was inspired by this jalapeño recipe from fellow blogger Cookie & Kate.
To make the recipe, chop the hatch chiles and remove seeds and stems.
Finely dice the garlic.
Put the chiles and garlic in a food processor and give it a quick whirl. If you process too long, you will turn it into a puree.
Stir in the apple cider vinegar and salt and put it in a half pint mason jar.
Refrigerate for 20 minutes before serving.
Note: You can easily double this recipe. This will last in the refrigerator for a week.
Raw Hatch Chile Relish
Raw Hatch Chile Relish is a unique and exciting way to use mild Hatch Chile peppers. It lightens and brightens your crostini, burgers, tacos, eggs and more.
- 1/2 pound fresh mild Hatch Chiles chopped
- 1 cloves garlic peeled and finely diced
- 2 tablespoons apple cider vinegar
- ½ teaspoons fine sea salt
Cut off the tops of the Hatch Chiles and discard the stem ends. Halve the peppers lengthwise, and then remove the seeds and membranes (reserve the seeds to add later if your relish isn’t spicy enough). Chop and set aside.
Place the diced garlic and the chopped Hatch Chiles in the food processor. Process until the Hatch Chiles are chopped into a small pieces, but stop before they are a wet purée. Stir in the apple cider vinegar and salt. Taste, and if it’s not spicy enough for your liking, stir in some of the reserved hatch chile seeds or add Hot Hatch Chile Powder.
Transfer the mixture to a half pint-sized mason jar and chill for at least 1 hour. Serve as desired. Store leftover relish in the refrigerator, covered, for 1 to 2 weeks (it tastes best fresh).
If you prefer your Hatch Chile condiments cooked, check out my recipe for Hatch Chile Confit.
If you need more Hatch Chile inspiration, there is a whole cookbook dedicated to this unique pepper. CLICK HERE to order.
Raw (as for this recipe) or roasted…either way, you will make the “hatch heads” in your life very happy.
…and then, she paused for thought.