It’s hatch chili season for the months of August and September with grocery stores offering mild, medium, hot and extra hot varieties from New Mexico at really decent prices. I thought about jazzing up the hatch chili a little bit by making a colorful layered stack appetizer and incorporating the mild and medium ones into it. (I love spicy food but I was too chicken to get the extra hot chilis! lol)
It took me about 15 minutes to completely roast the chilis on the stove. I prefer this over any other cooking method because this brings out the flavors more and gives it a nice and smoky finish.
I then prepared each layer separately and built the stack once I got everything ready.
Starting from the bottom:
– Pan seared wild cod in ghee, chipotle mayonnaise
– Chopped roma tomatoes, roasted mild hatch chilis
– Guacamole (onions, garlic powder, lime juice, cilantro, salt, roasted medium hatch chilis)
– Chopped fresh mango topped with more roasted mild hatch chilis and cilantro
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