August in Texas means a lot of different things. It's hot. Pre-season Cowboys football is on the T.V. And it's Hatch chili time. Scott and I have had hatch chilies in some form at every meal for a week. I think we are just putting on our winter coat of fat. Tonight we had spinach & mushroom quesadillas with caramelized red onions. I couldn't decide what to top them with so I made hatch chili salsa, guacamole and hatch chili lime cream sauce. Everyone in the family loved it.
1 C Sour Cream
1 C hatch chilies (roasted)
1/4 C jalapenos
1/2 red onion
1 lime ~ juiced and zested
Blend in food processor. Great as a dip. Barring cake, I'm pretty sure it's good on everything.
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