I have a secret.
Well, okay, maybe it’s not a secret.
Okay, okay…it’s actually no secret…I love me some spicy food.
The spicier…the better.
I have a pleasant childhood memory of my grandfather that I play over and over in my head…basically, every time I encounter spicy food.
As far back as I can remember (my earliest memory is probably around the age of 4), my grandfather (“peeps”) loved spicy food.
I used to sit with him at the kitchen counter at my grandparents house and watch him chomp on whole jalapeno peppers, seeds and all.
Not a glass of water in sight.
Okay, maybe a glass of wine.
He would sit there and explain to me the spicy flavor and warn me to never try this until I was older and he could supervise
I thought he was a hero, a brave champ of the spicy food world.
I remember my first bite of a jalapeno pepper when I was older.
There was definitely water in sight and it was chugged until I could feel the tastebuds on the back of my mouth.
I thought it was the best thing ever.
Plus, it cleared up my sinuses like a giant antihistamine!
When hatch chile pepper season rolls round’ here in Texas, you can bet I’m the first one at the store.
Now, these aren’t super super spicy, but still have that mild spicy kick that is just enough heat to get me going.
There’s a 99.99999% chance that I will go hatch chile crazy and make ALL THE THINGS using hatch chiles.
You know I am a big “dipper” and must have a dip/sauce etc. with any meal I eat at all times.
This hatch chile pesto sauce is everything I ever want in a sauce.
It’s “creamy”, mildly spicy from the hatch chiles, with a ton of flavor from the cilantro and garlic.
Oh, and I added some pepitas in there because duh…it’s a pesto sauce.
Spoon this stuff on just about anything you want.
- 3 large hatch chile peppers, roasted
- 1 large bunch of fresh cilantro
- 2 cloves of garlic
- 3 T. unsalted, raw pepita seeds
- ½ t. fine sea salt
- ¼ c. unsweetened, original almond milk
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Bake the peppers for 35 to 40 minutes or until the skin is slightly “puffed” and charred. Let the peppers cool and remove the seeds.
- Place the peppers, cilantro, garlic, pepitas, and sea salt in a large food processor and process on high.
- Slowly stream in the almond milk until the mixture begins to thin out and become a sauce-like consistency. Play around with the amount of almond milk you add and adjust to the type of consistency you like.
- Serve w/ grilled meats, over salad, etc.