Hatch chile season is super short (Aug-Sept) which makes obtaining them half the fun! The soil and growing conditions in Hatch, New Mexico, create a unique flavor in the chiles grown there. In 2012, a law was passed that only chiles grown in this New Mexican valley can be labeled ‘Hatch’- which protects the local farmers and economy. These Hatch chiles are from Gillis Farms.
Unless you live near the Hatch Valley, finding these chiles wasn’t always that easy until distributors such as Melissa’s Produce and others started spreading the Hatch gospel to stores like Bristol Farms, Gelson’s, and some Sprouts (or you can order them directly from Melissa’s here.) We’re getting toward the end of Hatch chile season, so it’s best to buy a ton, roast them, and freeze them for year-round consumption. Melissa’s Produce was kind enough to deliver a bunch to me to roast up, but they will also roast them for you! To find a roasting location near you, visit their online schedule.
Roasting your own peppers doesn’t take long and it smells so good! I suggest doing it outdoors, if you can, but you can do this right over your stovetop flame, as well as your broiler.
Crank up your grill and lay out all your chiles:
You’ll want to keep checking and turning them to get an even char on all sides:
Once you pull them off the flame, pop them into a container (or plastic bag) and close it so they start sweating right away. You want that skin to blister and loosen up:
Once they cool down enough to handle, gently scrape away the skin. We did this in the kitchen sink to make cleanup easier. You may want to wear gloves for this part, as the oils will get on your hands and rubbing your eyes by accident would really suck.
These chiles can be frozen for up to two years. I suggest placing smaller amounts in reusable bags, that way you can just defrost what you need.
Here are a few Hatch Chile recipes:
- Hatch Chile Salsa Ranchera
- Roasted Artichoke Heart Salad
- Roasted Hatch Chile and Tomatillo Salsa
- Salsa with Dried Chiles
- Chile Rellanos
What great recipes do you use your Hatch Chiles for?