Sidney Beans Stewed with Aji Amarillo Sauce

Even at common mainstream supermarkets a wide variety of chiles has become increasingly available. Fresh, dried, powdered, canned, and puréed versions abound. Gone are the days when our only choices were red pepper flakes, cayenne, and jalapeños—anchos, pasillas, and cascabels can now roam free. But beneath this happy variety lurks a dark secret: there’s some serious chile discrimination going on. Whole chile families are disenfranchised, ignored by grocery stores, forcing shoppers to seek them out in out-of-the-way ethnic markets or on the perilous internet. And that’s if they’re told about them at all.

Capsicum baccatum is one of the five families of chiles. Compared to C. annum—the family of bell peppers, jalapeños, poblanos, and New Mexico chiles—it’s not that well-known. Though if you’ve ever had Peruvian food, there’s a good chance you’ve had the most recognizable of this relatively unknown chile family: aji amarillo.

This is a totally different take on green chili and so not what you’d find in the Southwest – they would never use tomatoes! Still, I think the flavors pair perfectly: the sweetness of the tomatoes and the smoky spice of the Hatch. Plus, who can say no to cornbread waffles?

Easy 4 Ingredient Hatch Chile Salsa Verde
Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.

Hope you guys are inspired to head out and get some Hatch chiles! And keep your eyes peeled for more Hatch recipes

PS – I made these enchiladas with regular ol’ green chiles, but they would be AMAZING with hatch!
Green Grilled Cheese: When you need some vegetables in your life.
Caprese Mini Grilled Cheese: These are some fancy-ass grilled cheeses.
Apple Cheddar Grilled Cheese: Savoury cheddar and tart, crisp apples between buttery, crunchy bread.
Broccoli and Cheddar Grilled Cheese: Like the soup, but handheld.Brussels Sprouts Grilled Cheese: One of my absolute favorites!

Crab Rangoon Grilled Cheese: Creamy, gooey, and so, so good.

This is a totally different take on green chili and so not what you’d find in the Southwest – they would never use tomatoes! Still, I think the flavors pair perfectly: the sweetness of the tomatoes and the smoky spice of the Hatch. Plus, who can say no to cornbread waffles?

Easy 4 Ingredient Hatch Chile Salsa Verde
Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.

Hope you guys are inspired to head out and get some Hatch chiles! And keep your eyes peeled for more Hatch recipes

PS – I made these enchiladas with regular ol’ green chiles, but they would be AMAZING with hatch!
Green Grilled Cheese: When you need some vegetables in your life.
Caprese Mini Grilled Cheese: These are some fancy-ass grilled cheeses.
Apple Cheddar Grilled Cheese: Savoury cheddar and tart, crisp apples between buttery, crunchy bread.
Broccoli and Cheddar Grilled Cheese: Like the soup, but handheld.Brussels Sprouts Grilled Cheese: One of my absolute favorites!

Crab Rangoon Grilled Cheese: Creamy, gooey, and so, so good.