“Hatch” chile refers to several varieties of chile peppers grown in the Hatch Valley of New Mexico. The chile pepper plant is not native to the southwest, but thrives in the New Mexican environment with plenty of irrigation from the Rio Grande River. Although these peppers have been cultivated in New Mexico for more than 100 years, they’ve only become popular around Texas (and the U.S.) in the past 20 years or so.

 

Chile peppers are technically a fruit, although they are most often eaten as a vegetable due to their savory and spicy flavors. Roasting adds additional flavor to these fantastic peppers and makes cooking with them a snap. You can also freeze the roasted peppers so they can be used throughout the year. Hatch chiles are only available fresh during August and September, so pick some up, do a little roasting, and have fun cooking!

 

 

 

• One fresh medium-sized green chile has as much Vitamin C as six oranges.
• Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
• Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
• You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
• These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.

 

Roast green chiles using one of the methods below:

• Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
• Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
• Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.

Once chiles are roasted, place in a plastic or paper bag for about 10 minutes to steam. Wearing gloves, take the chiles out of the bag and remove the skins by rubbing gently. Use a sharp knife to cut pepper open and remove the stems, membranes, and seeds. Use chiles immediately or let cool completely, package in airtight freezer bags and place in the freezer until ready to use.

 

 

½ cup mayonnaise
2 teaspoons juice from a jar of sliced jalapeños
2 tablespoons fresh cilantro, minced
½ teaspoon oregano

salt and pepper
1 Hatch chile, roasted, skin and seeds removed, finely diced

8-12 hard-boiled eggs, cooled and peeled
paprika, for sprinkling

  

In a small bowl, mix the mayonnaise with jalapeño juice, cilantro, oregano, salt and pepper, to taste. Cut the peeled eggs in half lengthwise and remove the hard-boiled yolks. Add the yolks to the mayonnaise mixture and mash until smooth. Stir in the chopped green chiles. Spoon mixture into a plastic zipper bag and seal. Snip off one corner and pipe the mixture into the boiled egg whites. Alternately – use a spoon to fill the whites. Sprinkle with paprika and additional cilantro. Cover and chill for up to 2 hours before serving.

 

4 large peaches, skin on, small dice

2 cloves of garlic, minced

½ cup white onion, small dice

½ cup cilantro leaves, roughly chopped

¼ cup fresh lime juice

2-3 Hatch chiles, roasted, skin and seeds removed, diced

salt and pepper

 

Add all ingredients to a large bowl and toss to mix. Season with salt and pepper and extra lime juice, as needed. Store in the refrigerator in an airtight container. Makes 3-4 cups of salsa.

Enjoy with chips or serve over grilled fish, chicken, or pork chops.

 

That’s not all! You can find other produce-based, savory recipes on the Brookshire Brothers blog! Cool off with this  “Sweet & Spicy Strawberry Tomato Gazpacho with Citrus Goat Cheese” recipe or enjoy a garden-fresh meal with this “Fresh Summer Vegetable Sauté” recipe. 

 

 

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Recipe courtesy Kate Rudasill.