This Hatch horsey sauce is a cold summer dip with myriad amazing uses- a dip for chips, crackers, and all manner of veggies; served with fish; a spread for sandwiches and so much more! A great way to use up leftover Hatch Green chiles!
When I first wrote this recipe, summer was plowing through Denver like a slow moving- and yet somehow aggressive- dump truck. It was the tail-end of a heat wave that I wasn’t geared up for so early in the year. There are days where it’s far too hot for involved meals at the stove in my tiny kitchen. These are the days for veggie wraps, smoothies, and a variety of goodies served alongside cold dip.
This recipe came to be in sort of a peculiar way. It began as a recipe for blue cornmeal battered fries that I scrapped because it just never came out right. But on one of the attempts, I started to think that maybe the issue was that it needed a dipping sauce. It wasn’t, but from that sauce blossomed the idea nugget that turned into this recipe.
It took several attempts to really dial in the flavor. Horseradish and Hatch chiles aren’t ever really combined but I believed in my heart that it could work. And eventually indeed it did!
This recipe calls for roasted Hatch or Pueblo green chiles. These are special peppers grown in Hatch, New Mexico and Pueblo, Colorado respectively. There is truly no substitute for them in this recipe! You can find some more information about these peppers, what they are, and how to find them here.
This Hatch horsey sauce is a great way to use up leftover Hatch chiles. This time of year, I’m using the last of my stock that I stored in the freezer like a squirrel. You can find out more about freezing your Hatch chiles here. You *could* use canned diced Hatch chiles from the grocery store, but I promise it will not be nearly as good. If you have a stock of them in the freezer like I do, this is a great time to use them!
There are so many ways to enjoy this super versatile Hatch horsey sauce! It’s a great cool summer dip for any kind of chip- tortilla, corn or potato. It’s also awesome on veggies such as baby carrots, cucumbers, radishes, broccoli, celery, cauliflower and more! It also makes a killer spread for sandwiches- try it with a roast beef or veggie sandwich (LINK). It even could be a great sauce for fish tacos. The possibilities are really endless.
Looking for other ways to use up leftover Hatch green chiles? Try these recipes:
Hatch Horsey Sauce
Ingredients
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 tsp prepared horseradish
- 1 tsp lemon juice
- 1 tsp worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp onion powder
- 2 medium roasted Hatch green chiles, small diced
Instructions
- Mix all ingredients together in a medium bowl. Cover and refrigerate for at least 3 hours, or overnight,
- Serve with potato, tortilla or corn chips; veggies such as baby carrots, cucumbers, radishes, broccoli, celery, or cauliflower; or use as a spread for sandwiches or tacos.
Currently Listening: Les Claypool – Of Whales and Woe
