tips for tuesday
notes from maggie's farm
We're getting busy today, roasting our case of Hatch chiles, which are in stores now.
Hatch chiles, grown in the valleys around the small town of Hatch, New Mexico, are 3-5 inch, bright green commas, mild, with a heat profile between the mildest bell pepper, and the more fiery jalapeno. Chiles that are left on the vine eventually turn red. They have a unique smoky, sweet flavor that complements the many sweet and savory preparations that boast them, especially popular this time of year.
Hatches are harvested for about four weeks, culminating in the Labor Day, Hatch Chile Festival, in New Mexico. Read more about Hatch Chiles, the Hatch Chile Valley, and the Hatch Chile Festival, here.
Hatch chiles can be used fresh off the vine in any dish, but their unique flavor is especially complemented by roasting. Below, a quick video teaching how to roast any type of pepper, in the oven, on a gas stovetop, or on the grill.
We'll be stirring up all types of Hatch later in the week, so be sure to check back in and see what we're up to. Have a great week!
Hatch Valley Chile Festival