Aug. 18, 2012
-- Authentic New Mexico Hatch Chiles are a uniquely flavored chile and are considered a distant parent to the Anaheim chile. They have a meaty flesh and mild to medium hot heat. These chiles are in strong demand during their short season which is six weeks starting around August 15. They are named after the original growing area in Hatch, New Mexico and growers say that the intense sunlight and cool nights in this valley give them their robust flavor.
Hatch chiles can be used in a broad range of dishes. They can be easily seeded and added to soups, stews, and dips or enjoyed whole when roasted with meats or stuffed with cheese. In the Southwest, it is not uncommon to see consumers buying 30 to 40 pounds of Hatch chiles at one time due to the short growing season. Then the chiles get roasted and prepared for storage. The chiles store well in the freezer and can be used as needed for recipes.
The famous Hatch Chile Fest will be held on September 1st and 2nd. For more information, check out hatchchilefest on the web.
To get you started, check out this great Hatch Chile Macaroni and Cheese Recipe at Destination Cuisine Recipes http://MyDestinationCuisine.com/?p=1104