“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa … It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.”
“Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety, which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer.”
“Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”
“Try New Mexican stews and casseroles, or get creative with amped up chocolate chip cookies, zippy Bloody Marys, and more.”
“Available fresh only in August and September, Hatch Chiles are so good folks load up each summer and freeze enough roasted chiles to enjoy year-round.”
We’ll also present the details of the ongoing (concludes Sept. 14th) ultimate Hatch Chile cooking competition with great prizes.
Our resident Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.