It is our first Hatch chile season back in Austin, and I am psyched! I don’t know why these little beauties are not the big, fat deal in other places that they seem to be here, but they are amazing.
When we lived in Northern California, the only place we could find them was at a Nob Hill close(ish) to our house, before it closed and turned into an Asian market. It’s kind of a long story, but we found an alternate supplier eventually, although, honest-to-goodness, it involved a San Francisco-to-New Mexico exchange of sourdough bread for green chiles.
Anyway… we’d buy a good 10 lbs of Hatch green chiles when they appeared in the produce case (got some weird looks doing that!), and then the hubby would spend all day one weekend roasting them on the grill. We’d feast on them — a couple of years we even threw a Hatch chile party! — and then freeze the rest, either whole or as enchilada sauce, to use throughout the year… or at least for as long as they lasted.
Hatch chile season is only a couple of weeks in late August, but people here go crazy for it. Chuy’s has a special Hatch green chile menu. Central Market, one of the big local gourmet groceries, features everything from Hatch green chile scones to homemade Hatch salsa to cheese with Hatch chiles. The best part, though? You can buy chiles roasted right there in the store to do with as you will.
No more day-long roasting extravaganza!
We’ve been hard at work in the kitchen lately, putting our Hatch green chiles to good use. Hatch black bean burgers were a hit.
For a simple dinner the other night, the hubby made Hatch quesadillas with Hatch-studded queso quesadilla and slices of Hatch chiles, topped with a delicious Hatch salsa verde we picked up at the farmer’s market.
We also made Hatch popcorn, and even Hatch breakfast tacos, complete with homemade tortillas.*
* More on that later. I think I’m going to get the hubby to blog about it, since he was the chef. They were absolutely delicious and nowhere near as hard as I expected they’d be.
I think I may try my hand at a Hatch green chile mac and cheese this week. And, as a special treat, I’ll be infusing some Hatch green chile tequila to try and replicate the New Mexican martini I blogged about a while back. Look for a guest post about that over at Boozed + Infused sometime soon.
I’ll leave you with my all-time favorite recipe for Hatch green chile enchilada sauce, which is super-simple and freezes very well. If you haven’t tried these beauties, they’re worth searching for!
Hatch Green Chile Enchilada Sauce
12 Hatch green chiles, stemmed and seeded
1 onion, chopped
2 cloves garlic, minced or pressed
2 Tbs canola oil
Place the chiles in a pan and cover with water. Simmer for about 30 minutes, then cool slightly. Blend the mixture in a blender or food processor until smooth. Meanwhile, heat the oil in a pan and sauté the onion and garlic. Add the chile puree and salt to taste. Heat to serving temperature, or cool and freeze for later use.