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. 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.
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