I made hatch chile ranch dressing. And then nearly had to cage-fight my 4-year-old for the last spoonful in the jar.
This is probably where most “normals” would back up and explain a back story that makes them sound more normal and less dramatic – and definitely less violent. But I have no back story. And quite possibly am farther away from the “normal” label than most of you guys think.
Because the over-dramatic 4-year-old mushroom-cloud meltdown that ensued left me with very few options, with cage fighting being closer to the top than I should probably publicly admit.
But enough already about my crappy parenting skills, right? I tweaked the world’s greatest jalapeno ranch dressing and subbed in hatch chiles for what turned out to be a pretty amazing green chile dip and dressing. One over which tears were literally shed.
So go roast those green chiles. Throw them in a blender with a handful of other things that we both know that you already have on-hand. Push a button. And then grab that bag of chipsbowl of salad bowl of chips.
Hatch Chile Ranch Dressing
A tangy, creamy homemade ranch dressing (or dip) flavored with Hatch green chiles.
3/4 cup sour cream or fat-free greek yogurt
3/4 cup mayo (I use light)
Juice of 1/2 lime
1 small bunch of chives or 2 dark green onion tops (equal to ~2 Tbsp) chopped
Add sour cream/yogurt, mayo, lime, chives, half of the chiles, salt, pepper, and garlic to the blender.
Blend for 10 seconds, add the remaining chiles and chilantro and pulse a couple of times.
Check consistency and blend in milk if desired. (I almost never do this anymore but especially if you're using full-fat mayo and sour cream - the dressing will get pretty thick after being stored the fridge - you can always whisk milk in later.
The onset of hatch chile season means that the pot of beans I make for the 2-3 TexMex nights that are always on the menu get a green chile makeover.
Where I come from, you usually have three options for beans on taco night: refried beans, charro beans, and borracho beans.
Refried beans are easy, especially when your two-ingredient recipe calls for a can opener and a can. Charro beans take a little bit of planning and a whole lot of bacon.
Borracho beans? They also need a little bit of planning. But most of all? They need beer.
In addition to being spiked with beer, these beans are also spiked with green chile salsa verde and a hatch chile pico de gallo.
Here in Texas, Shiner has always been the popular choice for borracho beans. There are very few rules, but there is one thing to remember: Pick out an amber-or-darker brew from your fridge because, just like in all other aspects of real life, light beer won’t do much for you.
Hatch Chile Borracho Beans
Your favorite taco night side infused with green chiles and beer.
For the beans:
1 lb dry pinto beans, rinsed and soaked*
12 oz beer (medium/amber is best; I used a locally brewed jalapeno ale this time)
If you’ve spent any time poking around the blog at any point over the last 8 (!) years in late summer, you know you can guarantee three things:
1) Somewhere, I’m bitching about the oppressive Texas heat and humidity.
2) I’m hoarding stocking up on hatch chiles.
3) I’m planning my next margarita, usually with the current margarita in hand.
Never change, Shawnda.
So while your grocery store is boasting $.67/lb fresh hatch chiles, make sure you get in on the action. You need no special equipment – a pan, some foil, an oven, and something to protect your hands.
My seafood counter guy will gladly hand over a free pair of the food-service gloves that they use behind the counter. But when I forget to ask, or assume I had an extra pair when I actually didn’t, I can MacGyver some freezer bags and rubber bands into a clunky – but effective, considering the alternative – substitute.
2 lengths of foil, slightly longer than your baking pan
Gloves/Protection for your hands when peeling the cooled peppers (see above)
Sandwich- or snack-sized baggies
Turn on broiler and put your oven rack in the top 1/4th of the oven.
Line a large baking pan with one sheet of foil.
Place washed chiles on the pan in a single layer.
Roast under the broiler for 6-8 minutes, until blistered.
Flip, repeat (the second side usually takes less time).
Make the pepper is mostly blistered (larger sections of unblistered pepper will be hard to peel).
Remove from the oven, condense the peppers into the center of the pan and cover with the second sheet of foil (it won't be air-tight but it will hold the steam and heat in that makes it possible to peel the peppers easily).
Allow peppers to cool to room temp.
Peel each pepper, remove the stem, and slice open.
Use your knife to scrape out the seeds.
Dice peppers, transfer to a bowl for use within 7 days, and then proceed to put peppers in and on everything that doesn't move.
For longer storage, place in freezer bags (I use 1 cup portions) and freeze.