They've slowly appeared in markets all over the U.S.: Hatch chiles. You may or may not have seen them, but if you search Twitter and Instagram for the hashtag #hatchchiles, then you'll see thousands of tagged photos showcasing the gorgeous, bright green peppers.
Hatch chile refers to a variety of pepper in the capsicum family that are grown in the Hatch Valley of New Mexico. Since pepper production is essential for the New Mexican economy, in 2012, the state passed a law making it illegal to label peppers as "New Mexican" if they were not actually grown in the state. It is said that what gives Hatch chiles their amazing flavor are the intense summer sunlight and the cool night breezes combined, resulting in the perfect-flavored pepper.
With a short season of only August and September, make sure to snatch them up as soon as you see them in the markets. You can roast, can, pickle and even freeze them to have a great way to spice up your future winter meals.
Roasting Hatch chiles is an event all on its own, and local stores and markets have specific dates for when they roast chiles for the public, so be sure to check your local stores.
Grill up this burger, and layer it with roasted Hatch chiles for a burger experience unlike any other you've ever had.
Like every other pepper, the Hatch chile is at its comfiest when stuffed. Check out these stuffed Hatch chiles with cilantro-lime yogurt; we're loving the cooling sauce against the spicy peppers.
Hatch chile queso dip — the dip to end all dips. Spice up your parties (or even your nights of Netflix viewing) with this dip.
We're loving this blueberry-Hatch chile sauce served atop salmon, but we bet it would taste just as delicious on grilled chicken or pork.
Hatch chile strips in red salsa is a staple in any Mexican household, and it can be served at breakfast atop eggs or during dinner along with your potatoes or rice. Basically it's good on anything and everything.
These Mexican enchiladas are literally drowned in a Hatch chile sauce that will have you licking your fingers.
Smother this pork chile verde in a sauce that combines green tomatillos and Hatch chiles, serve it alongside fresh, warm tortillas, and you've got a meal all on its own. Add some rice, beans and guacamole, and you've got a party.
This Hatch-and-corn chowder mixes our two favorite seasonal produce — Hatch chiles and fresh corn — to make one velvety smooth, creamy chowder.
Hatch chiles can enhance your burger experience, so give this Hatch chile cheeseburger a try at your next cookout.
As the temperatures slowly start to drop, we're craving more and more soups and stews, and this spicy chicken-lime soup is the perfect way to warm yourself up — not only in terms of temperature, but in terms of spiciness as well.
A quick and hearty meal, carne con Hatch chile is ground beef (or your meat of choice) with potatoes and chiles. Serve alongside rice and a salad, and your weeknight dinner is ready for the table.
Hatch chile hummus would make the perfect party dip, so try it this weekend.
These green enchiladas are stuffed with shrimp, Mexican squash and potatoes, making them a full meal.
We're loving this new twist on a classic — Hatch green chile mac 'n' cheese. Spice up your traditional macaroni and cheese recipe by folding in chopped, roasted Hatch chiles. It's bound to impress your guests.
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