Hatch chile-apple conserve
Yield: 3 half-pint jars, approximately
At this time of year, Hatch, New Mexico is the epicenter of the chile-pepper producing world. It is in this small farming community in the southwest part of the state between Las Cruces and Truth or Consequences where the famous eponymous long chile peppers are grown, frequently roasted and celebrated in an annual festival. (When ripe-red and dried, they are traditionally arranged into ristras either in a circle resembling a wreath or tied onto a string, swag-like, decorating doors and kitchens and perfuming southwest style stews everywhere.)
A note about Hatch chiles: It is difficult to tell which chiles are hot and which mild, both relative terms, so taste sparingly before you choose which ones to use or combine.
Ranging from mild to hot, green to red, they figure prominently in the cuisine of this region appearing in everything from omelets to jellies. Combined with late summer-early fall apples, the chiles lend a vegetal, sweet aromatic note to this chunky condiment. I like to serve it atop a just-out-from-under-the-broiler hunk of French bread smeared with a soft, mild goat cheese (from an artisanal American producer) or sharp artisanal American cheddar (such as Hook’s Wisconsin-made variety). Alternatively, it’s great as an accompaniment to a moist, succulent pork roast or simple roasted chicken, or even in small quantities to perk up your favorite potato salad.
Easily made by combining the chopped red or green chiles, cubed peeled and cored apple, some white sugar and apple cider vinegar, this conserve cooks quickly and may be processed in canning jars for shelf-stable storage, or merely refrigerated once cool.
Here’s are the particulars.
13 ounces (approximately 4 medium sized) peeled, cored and cubed apples (I like to use Gravenstein, Pippin, Pink Pearl varieties, available at farmers markets in the LA area)
10 ounces fresh Hatch chile peppers, either mild, hot or a combination of the two, halved, seeds removed (Anaheim peppers could be used here if the Hatch variety is unavailable)
16 ounces (approximately 2-1/4 c. ) granulated sugar
8 ounces (1 cup) water
2 ounces (1/4 cup) apple cider vinegar
Generous pinch of salt
Note: If you wish to store the relish in canning jars, follow the manufacturer’s instructions to sterilize the jars and two-part lids and have the jars ready as you place the mixture onto the stove to cook.
Place all of the ingredients into a heavy 3 quart saucepan. Over high heat, bring to a boil, skimming off and discarding any foam that rises to the top of the mixture. Reduce the heat to medium high and continue to cook, stirring frequently to avoid burning, until the peppers and apples are tender. Remove from the heat and ladle immediately into jars with good lids or other containers for storage in the refrigerator. If you are using canning jars, they must first be sterilized, and then while both the conserve and jars are hot, fill using a sterilized ladle. Cover with sterilized lids and then process, according to standard canning procedures.
The relish will keep in the refrigerator for at least two weeks, but if you prepare the yield shown above and share my love for relishes, pickles, condiments, conserves and the like, you will probably finish it off way before then.
