Hatch Chile Aïoli with Fried Green Tomatoes
Here’s one recipe you really need to know how to make: aïoli (pronounced “eye-oh-lee”).
Why do you need this creamy garlic-infused sauce in your kitchen know-how arsenal? Because it’s one of those condiments that can bring a little zip to so many dishes… and there are little ways you can change it to give it a bit more “WOW.”
Like when I added a few roasted Hatch Chiles.
I made Fried Green Tomatoes to go with my Hatch Chile Aïoli. But you can serve this full-flavored sauce with fish or chicken… or add a spoonful or two on top of fresh steamed vegetables to give them a kick.
Making aïoli is similar to making homemade mayonnaise, but a lot easier if you use a food processor or blender. Speaking of mayo, I sometimes use Hatch Chile Aïoli instead of mayonnaise in potato salad for a real taste sensation!
Hatch Chile Aïoli with Fried Green Tomatoes
prep: 30 minutes
cook: 30 minutes
makes about 1 cup
for the Hatch Chile Aïoli you’ll need…
2 eggs
6 garlic cloves
2 tablespoons lemon juice
1 teaspoon salt
1 cup olive oil
2 mild Hatch Chiles, roasted, peeled, seeded and chopped
for the Fried Green Tomatoes you’ll need…
3 firm green tomatoes
1 cup flour
½ teaspoon garlic powder
1 egg
1 teaspoon salt
1 cup Panko breadcrumbs
½ teaspoon Italian seasoning (or your favorite herb seasoning)
canola oil
let’s get to it…
Place the eggs, garlic, lemon juice and salt in a food processor or blender and pulse to blend. Pour the olive oil into the mixture in a VERY slow stream while pulsing the machine. Pulse until the sauce has thickened and all of the oil has been added.
Spoon the mixture into a bowl and fold in the chopped Hatch Chiles. Refrigerate until ready to serve.
Slice the tomatoes into ½-inch rings.
Blend the flour and garlic powder in a shallow bowl; set aside. In a separate shallow bowl, beat the egg and salt and set aside. In a third shallow bowl blend together the Panko breadcrumbs and herb seasoning.
Heat enough canola oil to cover the bottom of a large skillet on medium heat.
Dip the tomato slices (one at a time) in the flour and shake off the excess. Dip the tomato into the egg mixture and then into the Panko breadcrumbs to lightly coat.
Fry a few tomatoes at a time for 2 to 3 minutes or until golden brown. Turn and cook 1 to 2 minutes longer. Place cooked tomatoes on a paper-towel lined baking sheet or rack and keep warm. Repeat until all tomatoes are prepared.
Serve warm tomatoes with the Hatch Chile Aïoli.
Like this recipe? Then you’ll love Red Chile Sauce (Salsa de Chile Guajillo)
