Green Chile Madness

What’s a Hatch Green Chile? These long green chile peppers are exclusively grown in the Mesilla Valley near Hatch, New Mexico, and they are now in season! Although they are in limited supply, Hatch Chiles are making their way to Southern California supermarkets starting this weekend.

Hatch Chiles look a bit like Anaheim Peppers but they are quite a bit spicier - the Extra Hot Hatch variety is typically hotter than a jalapeno.

The robust, spicy flavor of the Hatch Chile makes it a beloved pepper for chile fans (aka "chile heads"), who go nuts for the zesty aroma as they are roasted over an open flame. Because of the Hatch Chile’s limited season -- late summer/early fall – pepper aficionados all over the country flock to New Mexico’s famous Hatch Chile Festival each year over Labor Day weekend.

Hatch Chile Peppers are ideal for roasting, which enhances the flavor and intensifies the heat level. Some supermarkets even host Hatch Chile Roasting events outside the stores where you can line up to purchase freshly roasted chiles. (Ralphs, for example, is hosting roasting events at 6 different stores in OC and LA over the next 3 weekends. Go to www.friedas.com/hatch for event details.)

How to roast Hatch Chiles home:
First, put on a pair of plastic gloves. These chiles are spicy. Don’t touch your mouth or eyes after handling them! Next, wash the chiles and pat dry. Slice a lengthwise slit in the fresh chile and remove the seeds with a spoon. (Leave the stems on.) Then, use one of these roasting methods:

1. On the grill
Place peppers directly on the (gas-powered) grill on high heat. Allow the flames to blister and blacken the skin. Turn peppers to char other side.

2. In the oven
Place chiles on a baking sheet in the oven on high-heat broiler setting - about 5 inches from the broiler element. The skin will blister and turn black, and your home will be filled with spicy pepper aroma. Turn the peppers to get all sides charred evenly.

Once the skin is evenly charred, place hot roasted chiles in a paper (or plastic) bag to steam and “sweat” for 15 minutes. This helps loosen the skins. (Alternatively, you cover them with a damp kitchen towel for 15 minutes.)

Serving Ideas
Slip the skins off your freshly roasted chiles (keep those gloves on). Keep them whole and stuff with cheese for chile rellenos, or chop for salsas, sauces, chili, tamales, breads, etc. (Recipes at www.friedas.com)

How to freeze
Hatch Chile aficionados recommend freezing whole roasted Hatch Chiles (with or without seeds, depending on heat preference) with skins on. When ready to use, defrost and skins should peel more easily.

Enjoy!

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