It may be my imagination, but I don’t think so. Hatch chilies have the best flavor of any peppers readily available in the area.
I bought a big 2 lb bag of them over the weekend, and then had to decide how I was going to use them. I like to make toppings for my veggies and thought this would be a good way to put them to use this time around.
First, I blanched them for about 20 minutes in a very large pot of boiling water. Then, I let them cool on some paper towels for at least an hour. I pulled the stems outs and made about three cuts crosswise on each chili, and then tossed them all into my Ninja blender.
Then, I added a medium tomatillo, a small (6 oz) can of low sodium tomato paste, about 1 tbsp of turmeric, 1 tsp of black pepper, 1 tsp of freshly crushed cumin seeds, 4 fresh garlic cloves and a medium red onion, and about 1/2 cup of apple cider vinegar. I whizzed the blender on pulse until it was all very smooth, but still a paste, more than a sauce.
It made 2 pints, one of which I save into the freezer, and the rest I am eating as dipping pastes for my sprouts and raw veggies this week.
The flavor is outstanding, kinda smoky tasting, and sorta like wasabi, you have to be careful not to take too much into one bite. You’re welcome! 🙂