It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season. Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red. When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks. Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT. If you haven’t tried roasted red chile, then it’s something you need to try. There’s really nothing like it.
This year I’ve already roasted and frozen several pounds of New Mexico green chile and the batch you see below of red chile (that’s about 6 pounds) from Sichler’s local market. A few weeks back I roasted some urfa biber chile peppers and aleppo peppers that I got from my buddies over at Ford’s Fiery Foods and Plants. My initial plan was to make this Roasted Red Chile Spread using just the Aleppo peppers, but when I tasted it, the burn in my mouth told me I needed to turn down the heat a bit. So I added some of the mild red chile and loved the results.
For ideas on how to use this spread, check the end of this post.
Roasted Red Chile Spread
Prep time assumes chiles are already roasted and peeled. Add 1 hour to roasted and peel chiles.
“*” See Kitchen Notes for more information or links to special ingredients.
- 1/2 cup roasted medium to hot red chile peppers, coarsely chopped*
- 1/2 cup roasted mild red chile peppers, coarsely chopped*
- 1 tbsp. minced sweet onion
- 1 medium garlic clove
- 3 tbsp. good quality olive oil
- 1/8 tsp salt
- Juice from 1/2 lime
- If you need to roast your chiles, then follow these instructions for roasting peppers on the grill or roast then under the broiler. Once roasted, remove the stems and peel, and scrap out most or all of the seeds.
- Place all ingredients in a blender and blend to desired texture.*
- Taste and adjust salt if needed
Medium to Hot Chile – Thus far I’ve used two different types of chiles for this spread. In one batch I used Aleppo peppers (medium to hot) and in other batches, New Mexico red chile (hot). Both chiles provided a very flavorful spread, but the main difference was in the roasting. The skin of the Aleppo is relatively thin; therefore, roasting was difficult and peeling was impossible. I ended up removing the stems and seeds and then using both the flesh and the roasted peel in the spread. It worked quite well and gave the spread an even richer roasted chile flavor. Because the skin of New Mexico chile is so thick, they peeled quite easily and peeling is necessary.
Mild Chile – For the mild chile you can use pretty much any mild red pepper: red bell pepper, pimento, a mild New Mexico red chile, urfa biber – any mild, sweet red pepper with a thick, meaty flesh. Of course, if you don’t want to turn down the heat level, then double up on the amount of medium to hot chile and omit the mild chile.
Blending texture – To blend you can use an upright blender that will yield a nice puree or do what I did and use the chopper/blender attachment for an immersion blender. It does a fine job and is much easier to clean (which is always a nice thing).
This spread will keep for about 7 to 10 days in the refrigerator. If you don’t plan to use it all up, then freeze in small batches.
This red chile spread can be used on sandwiches, spread on a cracker, tossed with pasta, or added to soups, a pot of beans, stir fries, or just about any dish in which you want that spicy, sweet flavor of red chile.It also works with a variety of egg preparations, as a replacement for the green chile in grits, or whisked with a little vinegar and oil for a red chile vinaigrette. I’m sure that once you taste it, you’ll come up with many more uses for it.
If you are a fan of condiments such as this, then you’ll also enjoy these:
Love the vibrant color on this spread and flavors are calling my name 🙂 Love all that you do with your chilies and craving for a taste of this 🙂
What a great versatile recipe, MJ.
The green chile season is much too short for sure! This lovely spread would be amazing on just about anything. I want some for my favorite Italian subs, hmmmmm….YUM! Hugs, Terra
Oh yeh…it would be great on Italian subs!
Yummy! Roasted chile sauce sounds delicious!!
Thanks Serena!
I wonder how I would use the roasted red chile spread… perhaps over meat or fish? But that’s too basic? How would you use all the spread? 😀 I’m curious! I actually didn’t know that chile is seasonal (how silly of me). Your spread must be really spicy and delicious at the same time. 🙂
Actually Nami, over meat or with meat is a good use. I’ve used it in place of BBQ sauce for pulled pork sandwiches. I haven’t tried it with fish, but after reading Raymund’s comment, I’m thinking using it with some halibut. Other ways I’ve used it is as a sandwich spread in place of mayo, added to grits and eggs, and have tossed it with some pasta. Oh, I added some to some udon noodles. So good!
Lovely recipe MJ. Here its rare that one finds red chilies in the market. They are most dried to be pounded into powder for curries. I would love to have that bowl of chili 😀
Thanks! I didn’t realize that fresh chile wasn’t common where you are. At least you can get the dried variety, because we gotta have our chiles. 🙂
I am really loving all your chile recipes! Look at this, I bet a good brie plus this one with crackers will make a really good appetizer or cocktail food.
Thanks so much Raymund! This chile spread with brie would be an interesting combination! Such contrasting flavors. Love it!
Any kind of peppers look so gorgeous after being roasted, so calling my name that pic. This is a great recipe to use up chiles that pile up in my fridge. I tend to get the hotter (??) Asian kinds but it should work just as well.
Roasted peppers are beautiful aren’t they? Yes, any kind of pepper works and the peppers will determine the final flavor. Thanks!
Your beautiful red spread makes me instantly hungry! I keep on putting chilli peppers in oil on my bread (peperoncini sott’olio), so I’m sure I would love to have a new hot spread option for change (it would be lighter too!). Thank you for inspiration!
Here there are lots of places where I can buy chile all year round (Asian shops, a shops for restaurant owners, outdoor markets, supermarkets…) and depending on the season they come from different places (Thailand, Turkey, Spain, Italy, France…), so I can test your recipe any time (I just have to remember!).
I’m so envious that you can get fresh peppers year round They are very close to disappearing in our area. I could probably find sweet ones at some of the large super stores, but no telling where they come from.
Knowing your love for all things chile, I can guarantee that you’d love this spread. I’ve been using it as a marinade for pulled pork and minced beef sandwiches. It’s so good!
Thanks for your comments Sissi!
This roasted chili spread sounds like something my husband would enjoy. He’s a spicy pepper lover. I’m going to have to make it for him soon.
thanks Jen! I hope you and your husband enjoy it!
Good Morning MJ, I do enjoy a little ‘heat’ in my food, but not too hot. I am certainly going to be making this roasted red chilli spread as I feel it would go very well mixed with a bean salad or a rice dish.
Thank you so much for all the information you share as I am really such a novice when it comes to information about chillies.
Enjoy your day.
Best Wishes
Daphne
Thanks Daphne! Serving it with a warm bean salad sounds wonderful!
I do like spicy but not full punch hot 🙂 I think so I would like to try the mild version first because it fits better on my bread but the people here would definetly appreciate some heat. What if one would add a 1/4 of a ghost chili. O.O
Helene, you could definitely make this with all mild, then add a little ghost chili. That would give you the flavor with just a bit of heat. Plus, I’m always amazed at how much of the flavor of a ghost chili comes through even when you use just a bit.
This spread sounds wonderful! The mild roasted chile peppers added to the hot was a great idea! I love hot, but I love the flavor as well, and this probably preserves both. Thanks for ahring your recipe!
Thanks Jodee! I’m with you..hot is great, but I want to taste the flavor of the chile. Thanks for sharing!
This spread looks so good and perfect with so many things. I would love to top it on fish and then grill it. Yum!!!
Thanks Asmita! Oh yes, now that you mention it, I can see this spread over halibut, then grilled.
Yikes – so sorry you burned your tongue on those Aleppo peppers!
Thanks for braving through and coming up with this chile spread – I need to try it in chicken curry next time!
Yes…the Aleppo was an unexpected heat. I had taken a bite of the chile before I roasted it and it wasn’t bad. But once I roasted it and pureed, it was quite spicy. 🙂 This would be GREAT in chicken curry! Thanks for the idea!
This sounds so great! I’m always looking for mayo alternatives, and this seems like the perfect sandwich spread!
Thanks Elizabeth! It is a great mayo alternative, plus it has so many other uses!
Oh, red chilis – yum! We get them here in the farmer’s market, and it’s just starting to cool here tooo…so they’ll probably be gone soon. Your spread sounds amazing!
Thanks Joyti! Get them while you can, I say! 🙂
I am soooo ignorant about chilies. I guess in the past I have just eaten and enjoyed them in the dishes of mainly restaurants. You are opening up a whole new world. I love different kinds of goo for sandwiches, wraps & flatbread/pizza.
I’m so glad that I’m introducing you to new things my dear! This spread does make a good “goo” for sandwiches, wraps & flatbreads. 🙂 Thanks Carol!
MJ, you have been singing to my heart lately with your last couple of posts! Local NM gal here, and I had never tried roasted red before! I starting hearing about it and picked some up at Rosales on 4th St. in Abq. I bought a full sack – had them roast half and then processed the other half myself per an interesting technique that was shared with by the lady that works the Rosales stand. She said to remove the stems and seed bunch from the top, boil the chile in a big pot until fragrant and soft and then freeze them whole – peeling and all. Some of the peeling will fall off after boiling, so you can remove it or just throw it all in the baggie to freeze. You can then defrost to make red chile sauce (you know with roux, stock, garlic, etc.) or you can chop or use it in a recipe such as above. It won’t have the roasted flavor, but it’s still amazingly bold, light and fruity – a very different profile. If you have a great blender such as Vitamix or Blendtec you don’t have to worry about peeling or straining it; however, if you don’t you might want to add those steps. I made a pot of chile beans with ground beef using the boiled fresh red chile and it was so very delicious! So different dried red chile pods, but so so good! Frito Pies for three days!
Roasted red is good stuff isn’t? 🙂 We love it and I personally can’t get enough of it..mild, medium or hot…it’s all good! Interesting process of boiling the chile. Thanks for sharing that. I’ll have to try that if you get anymore red chile this year. So glad that you have discovered it and I love that you used it for Frito Pies! Now you have me craving Frito Pie for lunch tomorrow. Thanks Diana!
Damn delicous, spicy and hot dip!!!
my Indonesian licking would be dance with it….
I bet it would! Thanks Dedy!
I’m glad to know there are chiles that are too hot for you. 1/10th of what you eat would make my lips burn off. 🙂
I’d love to try this spread even if I lost my lips. 🙂
Oh yes, there are chiles too hot for me. 🙂 I used to be able to eat chile that made my lips burn off, but once my lips disappeared, I couldn’t handle the heat near as much. Ha Ha.
Okay… I could slather that on my arm and eat it. YUM! I always like something spicy for breakfast… this looks like a perfect way to butter my toast in the morning. 🙂
It is a great wake me up! I added some to my scrambled eggs the other morning and WOW – great eggs! Thanks Ramona, you always make me smile. 🙂
I didn’t know you can make chile into spreads! This is a perfect with bread on a cold chilly afternoon.
This looks awesome! We love keeping spicy condiments on the side so we can kick our food up a notch (since we make everything fairly bland for the kids). I so love a roasted pepper.
Thanks so much Carrie! This would be a great spicy condiment to apply to the adult dishes. It would definitely kck it up a notch or two. 🙂
Oh my gosh, I would LOVE this, MJ. I’m heading to the store today to see what pepper I might have to choose from. What a great condiment to have hanging around in the refrigerator! I have some Fresno and red Serano peppers from my garden too. The experiments begin!!
Thanks so much Susan! I hope you do find some fresh red chiles and get a chance to make this. Fresno and Serano are great peppers to grown, eat and use in this recipe and many more! Beet you’re having fun with them.
I’m baack! No, I still don’t get notifications of your posts and at least a dozen others but at least I’m caught up now and, hopefully, will be better at keeping track of your posts. BlogLovin, as you suggested, will be a big help.
John was right. You have such a great variety of chilis at your disposal. We’ve nothing close to that, though I’ve seen quite a nice selection of dried chilis in some of the markets. I’m such a novice, though, and most have Spanish names. I’d have no idea what I’d be buying. I am happy to report, though, that I found a place devoted solely to chilis and associated spices not far from here. I hope to get there soon and see if they’re as good as the advert i saw. Hope springs eternal!
WOW! I’m so glad to see you back John! What crazy problems you are having. I haven’t been getting your notification either, but Bloglovin seems to be working. I am lucky with all of the chiles in my area, from friends and in my backyard. Every time I turn around I’m finding a new chile which is really a lot of fun. That’s fabulous that you have a place devoted to chiles near you. I could probably spend a whole day in that shop. 🙂 Have fun and I hope you find a lot of new spices to use in your wonderful meals. Thanks John!
wow..just wow, MY. I want this spicy spread for my bread so badly!
It would go fabulous on one of your bread Angie! Thanks!
I envy you your fresh chiles! I almost never see red ones in our market, and they’re always quite mild when they are available. This is a spectacular spread — gorgeous color, and I’ll bet the flavor is wonderful. Really nice — thanks.
I really don’t think very many farmers ship out their red chile because the supply is limited. Some of the Hatch farmers might sell it around the end of September, so you might check next year. Even though it’s the same thing, the flavor is quite different from green. It’s so good! Thanks for your comments John, as always! 🙂