Hatch Green Chili Mayonnaise
When it rains, it pours, chilies that are… 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 extraordinary amongst chiliheads. They 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. Removing the seeds will reduce the final heat in the sauce. If you love heat and flavor, leave the seeds in. Then I added prepared to a food processor. Next, I combined fresh oregano, roasted garlic (a sweeter garlic element), a clove of fresh garlic (adding some of that garlic snap and heat), 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. Having all these ingredients puréed first is important, for the final texture of the sauce. Now, its time to add some Omega 3 rich eggs and a tablespoon of freshly ground flaxseed. Flax is very high in Omega 3’s and acts as 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 purêed ingredients. This adds umami, salt, and even more nutrition from fermentation. This base for mayonnaise is ready for the oil. By slowly pouring a stream of oil, a blend of heart-healthy olive oil and avocado oil, the egg yolks emulsify with the oil, combining the final element, that transforms these ingredients into a 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.
Using high-quality ingredients, while it might seem extreme for a mayonnaise, transforms this average condiment into a tasty and delicious version, with improved nutritional elements. Most store-bought adaptations of mayonnaise | aioli are filled with lesser quality ingredients, designed for profit, not your health. This recipe was designed to not only be good for you, adding extra nutrition, but taste delicious on whatever it is put on.
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 an heirloom tomato BLT to make an HBLT, served alongside 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. Why not add to some ripe avocados to make a Hatch Chile Guacamole, or make some Hatch Chile Deviled Eggs. The uses for this mayonnaise | aioli are endless. Please share how you used this recipe below in the comment section.
If you love Hatch Chilies, consider making one of my other Hatch Chili Pepper recipes, like Hatch Chili Verde Mother Sauce, Green Pimento Cheese Spread, and | or my Homemade Chicken Chili Verde Recipe.
Makes: 24 ounces of Hatch Green Chili Mayonnaise
- 4 each Hatch Green Chilies, mild | medium | hot, roasted, peeled and seeded
- 1 each egg, extra large, whole preferable Omega 3 rich
- 1 each egg, extra large, yolk preferable Omega 3 rich
- 1 tablespoon flax meal or freshly ground flaxseed
- 2 tablespoon miso, white
- 1 tablespoon vinegar, malt
- 1 teaspoon salt, kosher
- 1 teaspoon lime, zest
- 1 teaspoon lime juice, freshly squeezed
- 4 each garlic, cloves, roasted and peeled
- 1 each garlic, clove, peeled
- 2 tablespoon cilantro, fresh leaves only
- 1/2 cup oil, olive
- 1 tablespoon oil, olive
- 1/2 cup oil, avocado
- 1 tablespoon oil, avocado
- In the bowl of a food processor, add the roasted, peeled, and seeded Hatch Green Chilies, eggs, flaxseed 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.
- 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 verses a broken sauce (were the oil looks like rain drips with splotches of egg yolk swimming in it.
- 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 finished 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).
- In the pitcher of a blender, add the roasted, peeled, and seeded Hatch Green Chilies, eggs, flaxseed 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.
- 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 (where the oil looks like rain drips with splotches of egg yolk swimming in it.
- 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.
Hatch Green Chili Mayonnaise Recipe Suggestions:
- Tuna Fish Salad
- Deviled Eggs
- Salad Dressings, think Hatch Green Chili Ranch
- Make an HBLT; Hatch Green Chili Mayonnaise | Bacon | Lettuce | Tomato sandwich on sourdough or other bread slices
More Mayonnaise | Aioli Recipes:
More Hatch Green Chili Recipes:
