Green Chile Mayonnaise Recipe (Vegan)

Green Chile Mayonnaise (and MORE!)

Mayonnaise is the base for so many rich and creamy sauces. The flavor of mayonnaise on its own is quite bland – however, the high fat content allows it to elevate the flavor of other ingredients. As a result, mayonnaise is a perfect “base” sauce recipe to add your own mix-ins and flavors. Our chile mayonnaise is just one example of a mayonnaise transformation. You could also experiment with fresh herbs, citrus juice, or other spicy chiles to create a sauce you love! Learn a bit more about the flavor profile of green chiles below – then, give it a try in and let us know how it goes!

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Hatch Green Chiles: Late summer is the perfect time for one of our favorite seasonal ingredients!

The Hatch Green Chile is only grown in the Hatch Valley of New Mexico, where unique growing conditions contribute to the Chiles’ distinct flavor. New Mexico State University, where Fabian Garcia developed the first long green New Mexican Chile pepper in the early twentieth century, has been cultivating these Chiles for over 100 years.

The New Mexico Green Chili has a delicious, smokey flavor that is unmatched in the world of chilis. The flavor ranges from mild to spicy, and the grocer will usually label the mild, medium and hot ones. If your grocer doesn’t have them, you can order them online.

For seven years, I lived in New Mexico where Hatch Green Chilis are everywhere! As a state staple, they were served with every kind of meal. I loved it! Luckily for us, these crisp peppers are distributed nationwide, and we found some at our local grocery store. You can find them fresh or sometimes pre-roasted.

If you buy fresh chilis, roast them on the grill or in the oven until the skin is blackened, then peel them. Be careful! The capsaicin in these peppers makes them extremely hot and can aggravate your skin and eyes. Be sure to use gloves, protective eyewear, or other methods while peeling the roasted peppers.

peeling-peppers

After roasting, the blackened skin should peel off easily. I hold one end of the pepper down with a fork, and then peel with a spatula, thus avoiding touching these little beauties. The vein is the hottest part of the chili, so leave a portion of it in if you want some extra heat. Here’s a useful site for peeling and roasting instructions if you need more guidance.

I bought several pounds of roasted chilis this year. With this particular batch, I made Green Chili Mayonnaise. Stay tuned for more green chili recipes as I work my way through the bounty.

How to use your Green Chile Mayonnaise

The Green Chile Mayonnaise goes well on anything. Spice up vegetables, beans, soups, whole grains or anything else you can imagine. Some recipes to try it with include…

Fried Fish
Chipotle Mayo Baked Fish (Always Hungry? pg. 250)
Gourmet Burgers
Lamb Tofu Meatballs
Beef, Bison, and Turkey Meatballs (Always Delicious pg. 149)

What are you making with your Green Chile Mayonnaise? Comment your ideas below or post a picture in our Facebook group to share with our community – we always love seeing what you’re coming up wth!

Looking for More Dairy-Free, Vegetarian, or Quick-and-Easy Recipe Ideas?

Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.

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Green Chile Mayo Recipe

Chef Dawn Ludwig

This is a delicious topping for proteins, salads, and Socca wraps! You can even spread it on top of fish and bake it like we did in Always Hungry? Book with the Chipotle Mayo Baked Fish (pg. 250)

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Prep Time 5

Total Time 5

Course Dips and Sauces

Cuisine Mexican

Servings 2 cups

Equipment

Immersion blender or high power blender.

Ingredients

½ cup unsweetened soymilk or whole milk
3 tbsp fresh lime juice
½ tsp apple cider vinegar
1 clove garlic
1 medium green Chile, roasted, peeled, and seeded
¼-½ tsp salt
1¼ cup neutral tasting oil (such as avocado oil)

Instructions

Place all ingredients, except the oil, in a wide-mouthed glass mason jar or a cup that will fit an immersion blender without splashing.
Blend with the immersion blender until creamy.
Add oil and blend again until thick and creamy.
Adjust seasoning to taste, and remember that flavors will develop over the next hours and days . Place lid on the jar. Allow the flavors to develop for 1 hour or more in the refrigerator. The mayonnaise will keep for 1 to 2 weeks in the refrigerator.

Notes

Get Creative!

You can add a seasonal kick to any number of your favorite AH recipes!

You might try adding a green Chile to the Creamy Lime Cilantro Dressing (ALWAYS HUNGRY Book p. 271)! Or use a green Chile instead of dill for the Creamy Dill Sauce (ALWAYS HUNGRY Book p. 270. Substitute lime in place of lemon). In the Ranchero Sauce, you could use green Chiles in place of Jalapeños! The possibilities are endless!

Nutrition (per 1 tablespoon)

Fat: 9g

Carbohydrates: 0g

Protein: 0g

Calories: 80

Keyword Dairy-Free, Dips and Sauces, Vegetarian