Do you know about Hatch chiles?
“Hatch” refers to varieties of chile peppers grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey to Hatch, New Mexico.
The soil and growing conditions in the Hatch Valley create a unique terroir which contributes to the awesome flavor of the chiles. Kinda sweet but with heat.
Growing is great in Hatch, but the season is short August – September. So now starts the roasting of the chiles to preserve the heat for the year.
Only grown in New Mexico, but shipped all over the country, you should be able to pick up Hatch chiles at your local specialty market. Or order on line here.
Pick up a big bag or case of Hatch & get roasting.
The perfect Hatch is bright green & symmetrical.
Wash, then broil for 8-10 minutes or grill 5 – 6 inches off the open flame. The chiles need to be completely blackened & blistery.
Once roasted, put the chiles in a paper bag for 10 minutes to ‘steam’. This will make skin removal a snap.
You may want to put on a pair of rubber gloves as chiles can sting. Take out of the bag. Run under cool water while rubbing gently. The skins should come right off.
Cut off the tops & remove membranes. Take out the seeds or keep them for a bit more heat. Chop into half inch pieces. Store flatly in a freezer bag.
I like to fill several bags with about a cup sized amount for easy use. When I want to toss in some Hatch, I simply take a bag out.
You can also freeze the chiles whole after roasting. I do not suggest freezing unroasted chiles as they do not keep as long.
Now that you have a freezer full of roasted, chopped Hatch chiles let’s make something delicious. How about an easy sauce that goes well with so many foods:
Hatch sour cream & lime sauce.
Great on fish tacos, fajitas, or drizzled on a flank steak. Here is the easy recipe:
8 oz sour cream
1 cup Hatch chiles, roasted and diced
1 lime, zested and juiced
1/4 cup red onion, chopped
1 red pepper, roasted and diced
Salt and pepper
In a bowl, add sour cream, chiles, and onions. Zest and juice the lime and stir into mixture. Pour mixture into food processor and pulse a few times to infuse chiles into sour cream.
Other easy ways to use Hatch chiles to spice up meal time:
- Add a cup of Hatch chiles to your meatloaf mix (we had that last night)
- Sprinkle on top of a cheeseburger like a relish
- Add a cup to your guacamole recipe
- Spoon some in your omelette or over your eggs
I could go on and on…anything that tastes good with a bit of heat, even sweets, will benefit from some roasted Hatch chiles.
If you haven’t tried Hatch chiles go for it and if you have, but not yet this year, get going as the time is NOW!
Maybe another quick girl’s weekend in Santa Fe so I can pick up some more chiles!
** Kelly **