Hot Stuff! Hatch Chile Season Arrives.

They don’t call New Mexico the land of enchantment for nothing!

Around this time of the year something magical happens in the Southwest: Hatch chile season!  From mid-August through late September, when the sunlight is strong, the days are shorter, and the nights are cooler in the New Mexico valley, the perfect picking conditions exist for harvesting these thick, shiny green pods of sweet and spicy goodness. 

Named after the New Mexico town in which they were originally harvested, this southwest obsession is celebrated with festivals and Hatch chile roasts throughout town. Grocery stores set up giant chile roasters right outside their doors and roast 30-plus pounds of Hatch chiles at a time. Their distinctive (and delicious) aroma permeating the air, these roasts tempt prospective Hatch enthusiasts with seed popping and crackling sounds — heaven for the senses.    When flame-roasted, the Hatch chile's smokiness balances out the medium heat and sweetness of its green meaty flesh. 

Given their short 4 to 6 week season, Hatch chiles can easily be seeded and kept in perfect condition if stored and frozen in small batches. Use Hatch chiles to spice up your huevos rancheros with a recipe for Hatch Chile Strips in Red Salsa, or smother your shrimp and veggie enchiladas with a Hatch and tomatillo sauce. You can even incorporate Hatch chiles into your hamburger for an unexpected kick. Don't worry; we've got you covered!

Hatch Chile Strips in Red Salsa

• 1 pound Hatch Chiles, roasted, deveined, seeded and cut into strips

• 5 tomatoes

• 1 large onion, sliced in rounds

• 1 garlic clove, minced
• 2 tablespoons olive oil

• tostadas

Click here for the full recipe.

Green Enchiladas with Shrimp and Veggies

Ingredients for Green Salsa

• 5 large tomatillos, washed and casings removed

• 6 large Hatch chiles, roasted, peeled and seeded

• 1 garlic clove, roughly chopped

• 1/2 large onion

• salt, to taste
• 1/2 tablespoon plus
1 quart water for boiling, plus 1/2 cup for salsa

Ingredients for Filling

• 1tbsp olive oil

• 3/4 lb. medium shrimp, raw and peeled

• 3 large gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes

• 2 large Mexican squash, washed and chopped in 1/2″ cubes

• garlic salt or salt to taste

Garnish

• 2 radishes, sliced in matchsticks

• 1/3 cup Cotija cheese, crumbled

Click here for the full recipe.

Bleu Green Burgers

• 3 medium Hatch chiles

• hamburger buns

• 6 large lettuce leaves

• 4 tomato slices

• 2 hamburger patties (your favorite meat or veggie patty)

• 4 tablespoons bleu cheese, crumbled, divided

• 1 onion sliced in rounds

• 1tablespoon butter

Click here for the full recipe.

Many thanks to Melissa’s Produce for providing a perfectly picked batch of Hatch Chiles to make the above recipes possible.