The other day at the grocery store I picked up a couple pounds of hatch chiles with no real plans for them. Normally I’d just roast and freeze them and pull them out as needed. But an idea dawned on me to try something new.
So, I cut the stem end and most of the seeds off, then cut them in half lengthwise and laid them into the smoker for about 6 hours at 180°, until they were well dried. Using my mortar and pestle I then coarsely ground the chiles up, and filtered them through a medium strainer to get rid of any seeds and membrane that didn’t grind up.
At this point it was nice and smoky with a good kick at the end, but it was missing something. Into the spice cabinet I went and ended up adding some course sea salt, granulated garlic, onion powder and just a touch of sugar.
I have to say this is pretty good stuff! I can’t wait to try it on a steak.
So, I cut the stem end and most of the seeds off, then cut them in half lengthwise and laid them into the smoker for about 6 hours at 180°, until they were well dried. Using my mortar and pestle I then coarsely ground the chiles up, and filtered them through a medium strainer to get rid of any seeds and membrane that didn’t grind up.
At this point it was nice and smoky with a good kick at the end, but it was missing something. Into the spice cabinet I went and ended up adding some course sea salt, granulated garlic, onion powder and just a touch of sugar.
I have to say this is pretty good stuff! I can’t wait to try it on a steak.
