At the moment, Hatch chile peppers are to the culinary world what skinny jeans are to the fashion world.
Hatch Chiles are a prized New Mexican chile and are available in August and September. These favorite Southwestern chiles are grown in the Mesilla Valley, just north of Las Cruces, where the sunlight is intense and and the nights are cool. This climate combination results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it. To be honest they’re not actually very hot — they’re generally more a mild-medium heat pepper, which makes them incredibly versatile in the kitchen.
I was so thrilled when Melissa’s World Variety Produce sent me a box of these delicious Hatch Chiles. (Thank you!) They’re so gorgeous, I could have just put them all in a pretty bowl as a centerpiece on my table — but since we’re smack in the middle of their short season, I’m going to be cooking and celebrating them all week.
And I’m definitely adding this to my list of weekend recipes as it’s a fantastic brunch dish — and you know how I love brunch! This recipe takes a bit of time to prepare, and it’s well worth it! Not only are the results unbelievably tasty, but making this dish is a really fun cooking project. I spent Saturday afternoon making these and we had them for dinner with friends. (Brunch for dinner = perfect.)
Melissa’s will be roasting the famous Hatch Chile at selected Bristol Farms stores throughout Southern California and Fry’s in Arizona. There are still opportunities to be a part of this!
Don’t miss out on the taste of the season!
9/01 Bristol Farms, South Pasadena, CA (Saturday)
9/02 Roe’s Restaurant, Belmont shores, CA (Sunday)
9/08 Bristol Farms, Newport Beach, CA (Saturday)
9/09 Bristol Farms, Newport Beach, CA (Sunday)
9/14 Fry’s, Phoenix, AZ (Friday)
9/15 Fry’s, Phoenix, AZ (Saturday)
9/16 Fry’s, Phoenix, AZ (Sunday)
And if you live in New Mexico, or might happen to be there over Labor Day Weekend, you might want to attend the Hatch Chile Festival.
This is not a sponsored post.