A little heat and a little sweet is my Hatch Chile Cole Slaw recipe and it is a summertime must-have for your backyard BBQ. A classic side-item, coleslaw is the perfect make-ahead side item because it just gets better after it sits for a couple of hours. Even better if you let the coleslaw sit overnight, yum, I love leftover coleslaw.
Pre-Shredded Coleslaw Mix?
I don’t mind the pre-shredded coleslaw mix in the bag, it save you a few minutes, but I add so many other things to my coleslaw, it doesn’t always make sense for me. It’s a quick and easy timesaver, and not that big of a deal. However, if you have an extra 5-minutes, I think making everything from scratch will give you better results, and is definitely worth the effort. And if you make too much, it’s ok, leftover coleslaw just gets better and better.
What are Hatch Chiles?
In the Hatch Valley of New Mexico, the growing season is very short for the Hatch chile and fresh chiles are only available August and September, which probably explains the fanaticism people feel about these magical little fireballs. They can be as mild as a poblano or as hot as a serrano pepper, so depending on who you’re making this for, adjust the recipe accordingly. With their popularity growing by leaps and bounds, we are now lucky enough to be able to buy them canned or frozen, both of which work fine in my Hatch Chile Cole Slaw recipe. But if you’re lucky enough to live in an area where you can buy them fresh, don’t cheat yourself the fun of roasting your own Hatch chiles.
Other Coleslaw recipes
Check out a couple of my other coleslaw recipes on the blog, I think you’ll like all of them:
Apple and Brussels Sprouts Slaw: Crisp and crunchy, this delicious and healthy Apple and Brussels Sprouts Slaw recipe is tossed in an apple cider vinaigrette and is loaded with flavor. The sweet and spicy combination of diced apples, carrots, celery, onions, and radishes complement the Brussels sprouts
Red Cabbage Slaw recipe: A topping for my Seared Salmon Tacos, my red cabbage slaw recipe that is dressed in a lime and jalapeno vinaigrette
Here’s my Hatch Chile Cole Slaw recipe:
- 1/4 – 1 Cup Roasted and Diced Hatch Chiles (seeds are hot, so with or without seeds is optional)
- 4 Cups Shredded Cabbage
- 3 Cups Shredded Carrots
- 1 Cup Diced Celery
- 6 Scallions Diced, white and green parts
- 1 Teaspoon Celery Seeds
- 1 ½ Teaspoons Salt
- ½ Teaspoon Black Pepper
- 1 Cup Mayonnaise
- ¼ Cup White Wine Vinegar
-Taste the roasted Hatch chiles, they can be mild and sweet or fiery hot, so adjust the quantity accordingly. Start with 1/4 cup, mix it in and taste, add additional peppers as desired.
-Combine all ingredients well and refrigerate at least one hour
-Stir well before serving