Since moving to Texas a few years ago, I fell in love with the New Mexico-grown Hatch chile peppers. They come in a variety of heats (mild, medium, hot, extra hot), and have a delightfully mellow taste that makes them remarkably versatile.
I’ve personally used them in main courses and desserts and to spice up my Southern favorites like butter beans, peas and greens.
At the Chuy’s restaurants here in South Central Tejas, they have a huge festival surrounding these peppers in late August/early September, putting the spicy pods in everything from enchiladas to martinis (no kidding!). It was during a trip here, before moving, that we were first introduced to these amazing peppers at Chuy’s and they quickly became my favorite.
There’s only one problem … they’re only available a few weeks out of the year!
I raided the local HEB last year and bought $50 worth of them pre-roasted at the stores, but I used the last of them up in February, which left me in a conundrum. The canned variety are okay in a pinch, but I love the fresh roasted best.
What to do?! What to do?! I know, Google it!
Ah, thank you, Google!
I found a place out in New Mexico (Da Gift Baskets & Bags – Chile Products of New Mexico) that ships these peppers pre-roasted, pre-diced and frozen in five-pound bags. I ordered up a couple and wah-lah, I have peppers again!
They also sell them whole — also pre-roasted and frozen — but you have to thaw, peel and dice them — which is what I do with the ones I purchase at HEB.
Hatch Connections
- Hatch Valley Chile Festival (New Mexico)
- Da Gift Baskets & Bags – Chile Products of New Mexico
- Why Hatch Chile?
- Hatch, New Mexico (Wikipedia)
- The Chile Pepper Institute (New Mexico State University)
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