Hatch Chiles Are Here Through August!
So, what is a Hatch chile? A Hatch chile is a meaty green chile pepper, with a grassy, herbal flavor. Some varieties are smoke out of your ears spicy, but most pack just enough heat to make them enjoyable in a meal, without overpowering your tastebuds. Depending on your own level of spice tolerance, of course. When roasted, hatch chiles take on a buttery flavor with a sweet heat.
Hatch chiles are grown in the Hatch Valley in New Mexico, they must be grown in this region along the fertile Rio Grande to be called Hatch chiles. They come in a number of varieties, from Numex Big Jim, featured in the “Guiness Book of World Records” as the largest green chile, to the Sandia variety, which is a bit smaller with a medium heat offering.
Hatch chiles come in a range of heat levels. Hotter varieties can reach up to 8,000 Scoville Units, which is around that of a spicier jalapeño. Milder varieties reach up to 2,500 Scoville Units, which is similar to a spicier Anaheim pepper.
Try these out the next time you’re making salsa, enchiladas, and more, you can even add them to your next cheeseburger! Check out more recipes below!
- 2 cup whole milk
- 1 envelope (1/4 ounce) active dry yeast
- 3 large eggs
- 1-1/2 cup all-purpose flour
- 1-1/2 cup cornmeal
- 2 teaspoon granulated sugar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick), melted
- 2 Hatch or poblano chile peppers, finely chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon baking soda
- Nonstick cooking spray
- 1 cup maple syrup
- 2 Hatch or poblano chile peppers, stemmed
- 4 slices grains & seeds bread
- Olive oil nonstick cooking spray
- 2 avocados, peeled and pitted
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper plus additional for serving
- 1 package (3 ounces) thinly sliced smoked salmon
- 1/4 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tablespoon chopped fresh dill
- 2 tablespoon chopped fresh tarragon
- 1 pint cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1/3 cup thinly sliced Hatch or poblano chile peppers
- 2 tablespoon fresh lime juice
- 2 tablespoon red wine vinegar
- 2 teaspoon granulated sugar
- 1-1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 boneless top sirloin steaks (about 6 ounces each)
- 2 teaspoon salt free garlic and herb seasoning
- 1/2 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro for garnish
More info: https://www.holajalapeno.com/hatch-chiles/