Hatch Chili Season Is Here! Recipe Video

It's Hatch chili pepper season here in Central Texas. Our local supermarket roasts them on the weekends. These peppers are really tasty, especially roasted. Here is one of the ways I love to use them, a salad dressing for Southwest grilled chicken salad.


Preparation Time15 MinDifficulty LevelVery Easy
VegetarianMain Ingredient


 Hatch chilli pepper4 Medium, roast
 Sour cream1 Cup (16 tbs)
 Kosher salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 476 Calories from Fat 402

% Daily Value*

Total Fat 46 g70.3%

Saturated Fat 26.5 g132.5%

Trans Fat 0 g

Cholesterol 119.6 mg

Sodium 2084.1 mg86.8%

Total Carbohydrates 15 g5%

Dietary Fiber 1.2 g4.8%

Sugars 12.3 g

Protein 6 g12.5%

Vitamin A 41.7% Vitamin C 195%

Calcium 26.4% Iron 6.8%

*Based on a 2000 Calorie diet


1)Scrape of the charred skin from the chilies and remove the seed and finely chop.
2)In a food processor blend the chilies with the Sour cream and salt.

3)Serve on salads of your choice.