It’s Hatch chile season!
We’ve caught Hatch fever big-time around here – four of our markets are hosting Hatch chile roasting events (schedule, times and details here); our Meat Markets are adding roasted Hatch chiles to our sausages and burgers; we’re putting Hatch chiles in salmon patties over in Seafood; making Hatch corn muffins in the Bakery; and Hatch chile macaroni and cheese in the Deli. And, we’re highlighting ideas and recipes made with these legendary peppers in our markets and online.
A lot of folks know about Hatch chiles because they’ve lived in the Southwest, but they’re becoming more widely known among Northwesterners who love food. If you aren’t already on the hatch bandwagon, you might be wondering what all the fuss is about.
What’s the Attraction All About?
Grown in the Hatch Valley in southern New Mexico, Hatch chiles are famous in the Southwest.
Similar to Anaheim peppers, these versatile chiles have robust flavor and, when roasted, add fabulous smoky heat to just about anything.
Add them to sandwiches, burgers, salads, salsas and hummus.
Use in white chicken chili, tortilla soup or chile verde. Puree and mix with sour cream for a spicy sauce.
Hatch chile fans come to our markets when we have roasting events so they can stock their freezer and use them in recipes for months.
Chile Roasting at a Market Near You
We’ve been doing the roasting events for a few years now, and we’re always amazed at how many people show up and wait in line to have their peppers roasted to order.
This year, you can buy either a half bushel or a full bushel to be roasted. A full bushel is at least 20 lbs. of pre-roasted chiles, and a half bushel is, as you would guess – a minimum of 10 lbs. of pre-roasted weight.
We’ve got Big Jim’s for medium heat and the aptly named Crazy 88 for hot.
We will be packaging a limited amount of pre-roasted chilies and have them available in the markets in smaller quantities, but we just can’t guarantee they’ll always be on hand.
Recipes to Make you a Hatch Believer
So batten down the hatches (you knew that was coming!) and get onboard this flavor bandwagon! It’s hard to describe flavor – it really takes tasting to grasp flavors. Here are a whole bunch of ways you can get some of those Hatch chile peppers into your mouth so you can spread the Hatch chile story, too.
Breakfast? Why the heck not, we ask. Green Chile Breakfast Burrito.
Slept through breakfast? No worries. There’s always LUNCH – and Hatch Chile and Chicken Sandwiches! Or Watermelon Salad with Green Chile Radish Pickles.
And then there’s dinner: Green Chile Chicken Enchiladas
After dinner is dessert. And who would have thought you could use green chiles for dessert? Whoever created the Green Chile Chocolate Bark, that’s who.
Other miscellaneous recipes:
Nectarines are lovely right now, so try Green Chile and Nectarine Compote.
Hatch Pesto Perhaps? Perfect!
Whip up some Green Chile Chimichurri and slather something great with it to make it even greater.
Speaking of slathering, how about some Green Chile and Tomato Jam to slather on your burger?
I’m still stuck on the slathering. Here’s a recipe for Roasted Green Chile Butter for your muffins or cornbread, corn on the cob, potatoes, steak, shrimp and fish.
Speaking of stuffed, I might just give up and stuff my roasted chiles. Roasting them at the market eliminates one step in our recipe for Roasted and Stuffed Hatch Chiles.
VIDEO: Green Chile Sauce and stuff to use it in or on!
Marketing Manager Sue Transeaux joined Town & Country Markets 23 years ago, working in Bulk Foods at the market on Bainbridge Island. She’s always watching for what’s fresh, delicious and inspiring in our markets.