This time of year, I start to go chile pepper mad. Okay, I admit that I’m always cooking with chiles, but in August and September they are at their absolute best. Their flavor is so much brighter and livelier when you bite into one that’s just been picked.
Of course, if you’re in Texas or New Mexico, there’s one chile pepper in particular that’s garners the most attention this time of year—the Hatch chile. As I’ve written before, the Hatch chile doesn’t refer to a type of chile, instead the term “Hatch” is where these chiles are from, which is the Hatch Valley in New Mexico, about an hour away from El Paso.
Hatch chiles, which come from the same stock as Anaheim chiles, are a dagger-shaped light green chile (though as they mature they will turn red, which is why some Hatch chiles will have red patches on them), which ranges in heat from mild to hot. By looks alone, you can’t tell what you’re getting so hopefully the vendor will let you know.
Because their season is brief—from August until mid-September—many grocery stores in Texas have festivals celebrating the harvest. One particular store, Central Market, goes especially wild for Hatch chiles, with chile roasters out in front of the stores and a host of fun products made with the chiles on the shelves inside.
One thing Central Market offers is their limited edition Hatch chile flour tortillas. I love these and if I’m in Texas when they’re available, I always stock up and then keep them in my freezer so I can enjoy them long after the season has passed.
Read more »
Comments
Post a Comment