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Hatch Chile Butter gets a flavor jolt from garlic and roasted Hatch chiles, to lift it into memorable territory. Use on corn bread, corn on the cob, baked potato, popcorn or grilled steak.
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. (Note from Dorothy 8-20-19: This restaurant closed after owner Rick passed away in June 2017.)
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.
She’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!
What to do with Hatch Chile Butter
1. On cornbread
2. Corn on the cob
3. Baked potato
4. Popcorn
5. A pat on top of grilled steak
6. On top of a waffle, to take it in a savory direction
Butter gets a flavor jolt from garlic and roasted Hatch chiles, to lift it into memorable territory. Use on corn bread, corn on the cob, baked potato, popcorn or grilled steak.
Ingredients
- 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)
Directions
- Beat softened butter with other ingredients until well incorporated. Scrape into a lidded container, chill in refrigerator and let flavors meld.
- Makes about 1 pound.
- Can be stored for 4 weeks in refrigerator or 3 months in freezer.
Notes
Recipe source: Margie Hodges of Culver City, Calif.
Pin the image below for Garlicky Hatch Chile Butter to save it to your Pinterest board
Other Hatch Chile recipes on Shockingly Delicious
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This post was originally published on Shockingly Delicious Aug. 30, 2014 and has been updated and republished Aug. 20, 2019.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
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This is just awesome! I can think of soooo many things I want to eat this with!
Hatch chiles are one of my favorite things. I’d love to turn it into a butter that I could keep in the freezer!
Michelle,
I think after you mix up this butter you can freeze it.
The perfect snack! I need a big bowl of these!
This sounds absolutely wonderful!! I’m addicted to those Hatch chiles, so I can’t wait to try this!
I cannot wait to make this for the family!
Made this with my baked potato and loved it. Can’t wait to try it on other things!
Brandy,
LOVE that idea on a baked spud! Thanks for the inspiration!
Oh yum, this needs to happy soon, sounds so good!
How delicious! Can’t wait to give this a try!
These look delicious!
Wow; loved this recipe! This has quickly become a family favorite in our home; can’t wait to make it again later this week! Delicious!
Jacque,
Oh how wonderful! Try it on a baked potato now.
Great idea! So much flavor!
That looks absolutely delicious! Yummy! I hope I can try that!
I love to keep seasoned butter variations made ahead and kept in the fridge. This recipe has amazing flavors!
I have NEVER tried hatch chilies. I will have to look for them next time I am shopping. Any kind of garlic butter is a winner as far as I am concerned.
Gloria,
I am with you there. Garlic + butter = WINNING!
I love this idea Dorothy. I keep a freezer full of Hatch for year round enjoyment and I love finding another way to use them. Pinned. Gorgeous photo and thanks for sharing the recipe.
Lea Ann,
So glad you like it! Let me know if you try it, and how it goes!
I’ve been to Tub’s! It’s in my neck of the woods and love the old-school vibe. That butta sounds like a winna!
Lentil,
Aren’t you lucky to live near there!
I may not make it over to their restaurant (I’m in FL), but this speaks to me and I can think of so many uses! Thanks for sharing!
Renee,
That would be QUITE a road trip for some hushpups and Hatch butter! You can do this in FL, and treat all your friends!
Desserts,
Me too! Let’s sit and share a batch, shall we?
We tried it on some sweet corn-on-the-cob last night, and it truly was a Hatch Match!!
BossMamma Margie,
AWESOME! Thank you so much for sharing your recipe with my readers!