Labor Day weekend is upon us and I’ve been searching and searching for great recipes to bring you just in time for grilling and sports! A couple weeks ago I bought a thirty pound burlap sack of fresh, mild New Mexican Hatch Chilies. Yes, I said 30 pounds! So, what did I do with so many Hatch chilies? Well, I roasted and canned most of them and sun dried about 50 peppers.
As you can probably guess (especially if you live in North Texas) the chilies were easy to sun dry. I simply set up a contraption in my back yard in the full sun made of a table, landscape barrier material, and bricks, then laid the whole, unsliced chilies on top of the material and allowed them to dry outside for 5 days. This caused the green Hatch chilies to turn a deep yellow-orange to rusty red color and the flavor in each pepper intensify. Now I can use my chilies all year round.
One of my favorite flavors which can highlight many Mexican and Tex-Mex dishes is the combination of chilies and limes. Many Texan and Hispanic children enjoy dried mangoes and papaya with none other than chili powder–not chili powder for making chili either, but powder made from REAL chilies. Typically, ancho chilies are used, however I enjoy experimenting with different types and you can too!
There’s really no secret to making a great chili lime seasoning or rub other than keeping it simple. If you will take the time (usually about a day) to dry your lime zest before adding it to the seasoning you can have a product that will last for a long time in a cool, dry, dark place. My Hatch Chili Lime seasoning can be sprinkled on corn, tacos, meats, and anything that you grill. Not only is it great on dried mangoes and papayas, but it’s excellent on fresh fruit as well! Of course, you don’t have to use Hatch chilies either–use anchos or experiment with other dried peppers as well.
Hatch Chili Lime Seasoning
- one 6-8 inch long Hatch chili, dried or 1-2 anchos, dried
- 1 tsp coriander seed
- 2 tsp paprika, ground
- 1 tsp salt or to taste
- zest of one lime
Using a sharp knife or a pair of kitchen shears, cut the chili into three to four sections. Remove stem.
Place chili and coriander seed into a blender and grind (use almost highest setting depending on blender) until the chili and coriander seeds are minced and a fine powder begins to form, about 30-45 seconds. Pour seasoning into a small bowl, scraping sides to get as much out as possible.
Zest one whole lime peel using a very fine grater and add to ground spice mixture.
Add remaining ingredients and stir to fully incorporate all the spices and salt.
Sprinkle on fish, tacos, meats, vegetables, fruit, and anything that you grill! Also tastes great sprinkled on kettle potato chips.
PS: You know you’re a Texican when you spell chilies as chilis and have to correct yourself after writing a post.
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