New Mexico’s most famous chile is FRESH’s favorite! It’s Hatch chile season and we’ve been looking forward to it since last year. This most versatile pepper can go into anything. As you can see throughout the store that’s exactly what we’ve done.
Starting in produce you will find whole, fresh chiles and delicious Hatch guacamole. In the market, there are sausages made with Hatch, Hatch burgers and Hatch chiles stuffed with crab. In chef-prepared look for Hatch in macaroni and cheese, crusted onto the skin of a rotisserie chicken and anything else that sounds delicious with Hatch added to it. In the bakery there’s the artisan cheese loaf with pieces of Hatch scattered throughout the dough. In the aisles, look for Hatch salsa and other canned Hatch products.
Also in produce, you can find already roasted chiles or if you’d rather, it’s easy to do at home. Simply place the chiles flat on a foil-lined baking sheet. Position a rack 6 inches from the upper element and preheat the broiler to 450 degrees. Place chiles under the broiler and cook until well-charred, but not black, about 10 minutes per side. Remove from the oven and place in a plastic bag. Let the chiles steam in the bag for 15 minutes and then you can peel off the skin and remove the seeds.
After roasting, you can put them in stews or soup, stuff whole chiles with seasoned rice, put them on burgers, or puree and mix with mustard or mayonnaise to make a spread for sandwiches. You can also freeze the roasted chiles for up to a year.
I also like to dice the roasted chiles and add to salsa. Here is a quick recipe with lots of fresh flavor that is great for dipping or as a sauce on chicken, tacos or fish.