It’s officially Hatch Chile season here, and we couldn’t be more excited. The smell is incredible, but the taste of a roasted Hath Chile is even better.
What’s the big deal, you ask? First off, the season is really short – only a couple of weeks. Folks wait in line for hours in New Mexico to buy up enough to last in their freezer all year. Secondly, and most importantly, it is the taste of these chiles. They are a perfect balance of both flavor and heat. Hatch Chilies are green and slender and look a little similar to an Anaheim. They are named after the town of Hatch, New Mexico, and its environs where they are grown. The roasting of the chiles is an important step because the outside skins are tough. The roasting blisters the skin insuring it can be scraped off.
DLM sells them in quart containers that are recipe ready or perfect to pop in your freezer to enjoy later. Come by, say hi, and watch us roast them this weekend!
Here are some ideas for ramping up some flavor using Hatch Chiles:
• Lay a slab on a cheeseburger
• Chop ‘em up and add to macaroni and cheese
• Use to jazz up plain rice
• Bake into your favorite cornbread or corn pudding recipe
• Bake into chocolate cookies
• Makes an excellent addition to a grilled cheese sandwich
• Purée into pesto
• Scramble some along with our organic eggs
- Chef Carrie Walters
DLM Culinary Director