SWEET HEAT CHILE MAYO

Condiments are a big deal around here. From ketchups to mustards, our need for creative toppings are just as lofty as our meals. So we can’t forget mayo. It’s hatch chile season here in Santa Fe and the smell of these fiery peppers permeate the air. Every store, supermarket and restaurant are stocked with these red and green New Mexican delights. It’s a favorite among farmer’s too and you will find them fresh in every market across New Mexico. And if you don’t believe me, just try to find parking. There are entire parking lots dedicated to roasting these savory peppers.

If you have never visited the state, you can’t imagine how much New Mexican’s love their chile. Nothing compares to the flavor and here, it’s in everything. You can even find a delectable green chile ice cream in nearby Madrid that will knock your socks off. It’s perfect in chocolate. Or in one of my favorite snacks, a green chile and apple empanada (stay tuned for a raw-vegan version coming soon).

Originally I made this mayo to go with the Fried Tomato Sandwich. But when I made the Sweet & Spicy Chile Cauliflower I wanted something to dip my carrots in. Then I tried every vegetable in the house and even some fruits. I have now inhaled about 2 containers worth of ChilE Mayo because it’s that good.

Now I’m trying to think of all the things I can put mayo in or eat it with. For now, using it as a sandwich spread and veggie dip seems like the perfect companion. Since it will keep for awhile in the refrigerator, a big batch is in order. These medium-hot chile peppers belong in our recipes, and I think mayo in general is crying for a little heat. Don’t let your food be boring, eat chile mayo.

RAW VEGAN RECIPE: CHILE MAYO

1 cup cashews (soaked for 4 hours)

3 tblsp lemon juice

2 tsp maple syrup

1/8 tsp salt

2 tblsp liquified hatch chilE peppers

1/2 tsp brown mustard seed

1/2 tsp yellow mustard seed

Pulverize all ingredients together until smooth.