Anupama's Kitchen
Stuffed and Roasted Hatch Chile Peppers
Do you get excited to see Hatch Chile Peppers in the grocery store shelves from August to September or do you just wonder what can you do with those chiles?
The hatch chile peppers have as much Vitamin-C as 6 oranges. The hatch chiles peppers contain calcium, phosphorus, iron, potassium, thiamine (b1), riboflavin (b2), and niacin (b3).
Prep Time
10 Minutes
Cook Time
15 Minutes
Serving Size
Serves 5-6
The hatch chiles have balance of heat and sweetness, and the roasted hatch chiles have almost buttery flavor with sweet heat and it gets enhanced with the use of plain ghee or clarified butter. You would see lots of roasted hatch chiles recipes in the America, but I make traditional Indian recipe which my mother makes – stuffed and roasted hatch peppers with fresh coconut and crushed peanuts.
The recipe here is one of the traditional Maharashtrian recipes from my family and I always like to prepare it when hatch chiles peppers are available in the market. It is still very flavorful with coconut and peanuts.
Ingredients
- 5 - 6 Hot Hatch Chile Peppers
- ¾ Cup Dry Roasted Crushed Peanuts
- 1¼ Cup Freshly Grated Coconut
- ½ Teaspoon Turmeric Powder
- 1½ Teaspoon Cumin-Coriander Powder
- 2 Teaspoons Lemon Juice
- 2 Tablespoons Chopped Cilantro
- ½ Teaspoon Asafetida (Hing)
- 2 Tablespoons Ghee
- Salt as Required
Instructions
- Preparing Hot Hatch Chile Peppers:
- Wash Hatch Chile peppers under water and dab with paper towel.
- Using a paring knife, score the Chile pepper only on one side and making sure not to cut through the whole Chile Pepper.
- Preparing Stuffing:
- On low heat, in a heavy pan, add 1 teaspoon Ghee and let it melt.
- Add freshly grated coconut, crushed peanuts, finely chopped cilantro, turmeric, Asafetida (Hing), and cumin-coriander powder. Add the salt as required.
- Roast the mixture for 4-5 minutes by stirring on low heat. Please avoid it from burning.
- Once done, take the mixture from the pan and put it in bowl
- Stuffing Hot Hatch Chile Peppers:
- Take each Hatch Chile Peppers and carefully fill it with the stuffing which we prepared.
- Roasting Hot Hatch Chile Peppers:
- On low heat, in a heavy pan, add 2 teaspoons Ghee and let it melt.
- Add all Hatch Chile Peppers in the pan and cover with a lid. Cook until each pepper becomes soft and tender on one side.
- Then rotate each pepper on the other side. Cover with a lid and let it cook till each pepper becomes soft and tender on that side.
- Repeat the process till each pepper is properly roasted and tender. Remove from the heat
- Add stuffed and roasted Hatch Chile Peppers in a dish and garnish it with chopped Cilantro. Serve them hot with nan, rice or eat just as it is.