Hatch Chili Lime Seasoning is a staple we keep in our kitchen pantry. It tastes great added to buttered corn, elotes, grilled meat, mangos, and more. You can vary the heat of your Hatch chili seasoning by using mild, medium or hot chilis. Store seasonings in a dark colored glass jar in a cool, dry place to keep the flavors from diminishing over time.
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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. 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. Here’s how to make seasoning from Hatch chili peppers.
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 (I love Vitamix) and grind 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.