• Garlicky Hatch Chile Butter

    by Dorothy Reinhold on August 30, 2014

    Print This Post Print This Post Garlicky Hatch Chile Butter | ShockinglyDelicious.com

    In the midst of a season of excitement about the Hatch chile, one of the people most excited about these flavorful chiles is Margie Hodges of Tub’s Fine Chili & Fancy Fixin’s, a small, folksy restaurant in Culver City, Calif.

    What, you never heard of Hatch chile season? It’s right now, through September, and then those beautiful green Hatch chiles, which are grown only around Hatch, New Mexico, will disappear for another year.

    Margie roasts the Hatch to use in her Hatch Chile Garlic Butter, which is served to complement her cornbread Hushpups at the restaurant.

    Rick and Margie Hodges at Tub's  Fine Chili | ShockinglyDelicious.comShe’s the “BossMama” to husband Rick Hodges’ “Rancher Rick.” He really does wear a cowboy hat at the restaurant, they really do say “yee-haw” and their home-cooked, countrified, hole-in-the-wall storefront restaurant is 100% charming.

    Margie recently won a ShockD Hatch Chile Prize Pack supplied by Melissa’s Produce, which included a Hatch Cookbook, fresh Hatch, dried Hatch chile powder and whole dried chiles. Margie promptly put the ingredients to use in her butter.

    Make her easy flavored butter to go with your corn bread, or to dab onto your corn on the cob or baked potato, or put a bit on your steak just as it comes off the grill. Margie also suggests you try it on popcorn!

    BossMama's Garlicky Hatch Chile Butter

    Prep Time: 15 minutes

    Total Time: 15 minutes

    Yield: 1 pound

    Serving Size: 1 tablespoon

    Butter gets a flavor jolt from garlic, Hatch chiles and a few other seasonings to lift it into memorable territory. Use on corn bread, corn on the cob, baked potato, popcorn or grilled steak.


    • 1 pound unsalted butter (allow to soften at room temp; you may use salted butter if you wish)
    • 4 tablespoons pureed hot roasted Hatch chile peppers
    • 4 cloves roasted garlic
    • 1 teaspoon spicy salt (Tony Chachere's)
    • ½ teaspoon salt (if using salted butter, add this to your personal taste)
    • 1 teaspoon Melissa’s Hatch Chile Powder
    • 1/4 teaspoon turmeric (used for color; can omit)
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon fresh lemon juice
    • 1/2 teaspoon fresh lime juice (plus some zest)


    1. Beat softened butter with other ingredients until well incorporated. Scrape into a lidded container, chill in refrigerator and let flavors meld.
    2. Makes about 1 pound.
    3. Can be stored for 4 weeks in refrigerator or 3 months in freezer.


    Recipe source: Margie Hodges of Tub’s Fine Chili & Fancy Fixin’s


    Margie says, “Rick and I both love spicy, although we make our chilis pretty kid-friendly. We offer our habanero-infused (TNT) oil if customers want more heat. We also use the mash from the peppers and make a kickin’ mustard we call Mojave Mash.”

    Well, let’s get over there and see for ourselves!

    Tub’s Fine Chili & Fancy Fixin’s
    4263 Overland Ave.
    Culver City, CA 90230
    Open Mon.-Sat.
    (310) 559-TUBS (8827)

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