Hatch Green Chili Mayonnaise

Hatch Green Chili MayonnaiseWhen it rains, it pours, chilies that is… When New Mexican Hatch Green Chilies are available, one has to take full advantage of this seasonal and regional product.  These green chilies are very special amongst chiliheads. The are grown in the fertile soil of the Rio Grande, in the New Mexican town of Hatch. These amazing chilies, ranging in heat from 1,000 – 12,000 scoville units (SHU).  This inspired me to take some roasted, peeled and seeded Hatch Green Chilies to emulsify them into a sauce reminiscent of a Chili Verde. So I crafted this Hatch Green Chili Mayonnaise | Aioli recipe.

Inspired by the flavors found in Chili Verde, I took freshly fire roasted Hatch Green Chilies I got from Melissa’s Produce, peeled and seeded them. Then I added them to a food processor. Next I added fresh oregano, roasted garlic, a clove of fresh garlic, some cilantro leaves and puréed these ingredients together. Lime zest and a touch of juice, added that pop of acid for extra balance in this rich mayonnaise | aioli. Then adding in some Omega 3 rich eggs and a tablespoon of freshly ground flax seed. Flax is also very high in Omega 3’s and is also a thickener. When these seeds get wet, they become slick, much like an egg white. With the extra water from the chili peppers, this would help the emulsification and add some wonderful nutrients to the final mayonnaise | aioli.  I then added the remainder of the ingredients to give this Hatch Green Chili Mayonnaise some special touches. White miso, malt vinegar, salt combine with all the ingredients, followed by a slow stream of oil, a blend of heart healthy olive oil and avocado oil.  Nothing but the best for this mayonnaise | aioli.

Once the oil has emulsified into the Hatch Green Chilies egg mixture, the final product is rich with the earthy, slightly spicy, decedent chili flavor. Flavors of the chili are up front, followed by and balanced out with the oregano, cilantro and garlic, with a touch of lime in the finish. All the flavors of a Hatch Chili Verde Mother Sauce all rolled into a spread | dip | mayonnaise.

What to use this Hatch Green Chili Mayonnaise on?

What not to use it on, is the better question to ask. Think about a better tuna fish sandwich, or egg salad sandwich, spread over a heirloom tomato BLT to make a HBLT, served along side French fries | pomme frites, used to make a salad dressing (Hatch Green Chili Ranch), a dip for grilled vegetables or glazed over a baked piece of fish. The uses for this mayonnaise | aioli are endless. Please share how you used this recipe below in the comment section.

 

Makes: 24 ounces of Hatch Green Chili Mayonnaise

Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise
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Hatch Green Chili Mayonnaise | Aioli is a seasonal favorite condiment. Using roasted New Mexican Hatch Chilies, roasted garlic and cilantro to flavor this mayonnaise.
Servings Prep Time
3 cup 7 minute
Servings Prep Time
3 cup 7 minute
Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hatch Green Chili Mayonnaise | Aioli is a seasonal favorite condiment. Using roasted New Mexican Hatch Chilies, roasted garlic and cilantro to flavor this mayonnaise.
Servings Prep Time
3 cup 7 minute
Servings Prep Time
3 cup 7 minute
Ingredients
Hatch Green Chili Base Ingredients:
Oil Ingredients:
Servings: cup
Units:
Instructions
Food Processor Directions:
  • In the bowl of a food processor, add the roasted, peeled and seeded Hatch Green Chilies, eggs, flax seed meal (ground flax seeds), white miso, malt vinegar, salt, lime zest & juice, garlic (roasted and raw) and cilantro. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the bowl might need to be scraped down with a rubber spatula, depending on the size of your food processor.
    Making Hatch Green Chili Mayonnaise
  • Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the food processor on and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
    White Miso Malt Vinegar Mayonnaise
  • Taste the Hatch Green Chili Mayonnaise; it should be balanced with enough acid to cut part of the richness (as the sauce is rich), with a wonderful pop of umami with a distinctive mayo undertone. Transfer the finish mayo to a 16 ounce Mason jar and seal. Place into the refrigerator and this sauce will last for 1 month (if it lasts that long).
    Hatch Green Chili Mayonnaise
Blender Directions:
  • In the pitcher of a blender, add the roasted, peeled and seeded Hatch Green Chilies, eggs, flax seed meal (ground flax seeds), white miso, malt vinegar, salt, lime zest & juice, garlic (roasted and raw) and cilantro. Seal with the lid and pulse several times until all the ingredients are puréed together. The inside of the pitcher might need to be scraped down with a rubber spatula, depending on the size | brand of your blender.
    White Miso Malt Vinegar Mayonnaise
  • Once all the Base Ingredients are incorporated, measure out the two oils into a liquid measuring cup. I use a blend of the two oils to create a more balanced flavor. If you use all olive oil, the resulting mayonnaise will be strong in olive oil flavor and have a harder hue of yellow. Turn the blender on to a low speed and slowly add the oil, starting with just a few drops at a time. After a tablespoon, you can add the oil a little faster (a drizzle), but never pouring the oil in. This will slowly incorporate the oil into the egg yolks, making a fluffy/pillowy sauce vs a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
How to fix a broken emulsion:
  • If the mayonnaise breaks (broken sauce), don't throw it away and start over. Simply pour the contents of the food processor bowl or pitcher of a blender into a measuring pitcher. Add a whole egg to the bowl and turn on the blade. Slowly re-add the ingredients from the pitcher and the emulsification will restart.
Recipe Notes

Hatch Green Chili MayonnaiseTry using this Hatch Green Chili Mayonnaise recipe in:

  • Tuna Fish Salad
  • Deviled Eggs
  • Salad Dressings, think Hatch Green Chili Ranch
  • Make a HBLT; Hatch Green Chili Mayonnaise | Bacon | Lettuce | Tomato sandwich on sourdough or other bread slices

 

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Hatch Green Chili Mayonnaise
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More Hatch Green Chili Recipes:

Green Pimento Cheese Spread
Hatch Green Chili Verde Mother Sauce
Hatch Chili Verde Mother Sauce
Hatch Green Chili Mayonnaise
Hatch Green Chili Mayonnaise

Sean Paxton

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