Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.
Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.
Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Bristol Farms and Gelson’s. Check the Melissa’s website for locations, dates and times.
Hatch Chiles are an inspired addition to libations. The Melissa’s Hatch Chile Cookbook has a recipe for Hatch Chile-Infused Tequila which is then used in a signature Spicy Margarita. Also there is a recipe for Spicy Ice Cubes and Ginger Ale. As the ice cubes melt, the drinks will become spicier.
There are also fun Hatch Chile desserts in the cookbook. Chef Andrew Gruel is a fan of the Hatch Chile S’mores. It’s a novel twist on the classic with a little punch.
Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.