It’s Hatch Chile Season

August 28, 2013 | By | Comments (3)
hatch chile

Photo: Randy Mayor

It’s a special time of year for hardcore chile-heads. Hatch chiles, peppers grown exclusively in the Hatch region of New Mexico, are in season right now. Hatch chiles have a cult-like following: Devotees insist that the Hatch terroir produces a uniquely flavorful and deeply complex pepper. Unless you live in New Mexico, you probably won’t find them at your local supermarket, but if you’re lucky, you can track them down at gourmet grocers and specialty markets. They look similar to Anaheim chiles, and come in two varieties: hot and mild. Try a mix for Hannah Klinger’s Roasted Hatch Chile Salsa, a simple yet scrumptious blend of the roasted peppers, tomatoes, and aromatics. It’ll make a great dip or burger topper for a Labor Day backyard barbecue.

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  3. Patt

    We have Hatch Chile Festivals here in Austin- in fact it’s pretty much done now. For two weeks the whole town smells like roasting chiles. I usually stock up, roast my own, then freeze them for the rest of the year. We eat chiles in everything, including pierogies and mac-n-cheese, baked in breads and stuffed with everything.

    August 28, 2013 at 9:18 am

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