Welcome Back Hatch Chiles…It’s Been Way Too Long

Mid-August is a favorite time of the year for me.  It’s peak season for fresh fruits and vegetables that show up at grocery stores and farmers markets.  There’s fresh lettuce in abundance and the corn is starting to get good and sweet.

 That’s all fine and good, but what really gets this chile head going is the fact that it’s Hatch chile pepper season.  Pepper purists will tell you that there’s no such thing as a Hatch pepper and I suppose that technically they’re correct.  Hatch is a region in the state of New Mexico at which Anaheim chiles are grown.

Freshly Picked Hatch Chile Peppers

 I don’t know the science behind it, but the blistering hot days and cool nights at the elevation in which they’re grown result in a mighty flavorful product.  Twice the flavor (not necessarily hotness though) of your garden variety Anaheim if you ask me.

The Whole Foods near us is roasting them in their parking lot for the next few weekends, and as soon as we heard about it, BowlingWidow and I rushed down to have them roast five pounds for us.  The smell on the car ride home was heavenly.
 

Hatch Peppers in the Roaster

 After cooling, they were peeled and sealed into freezer bags in ¾ pound increments.  I can’t imagine getting through a winter without having pork chile verde stew at least a couple of times using these gems.  Not to mention enchiladas, quesadillas, and the countless other Hatch recipes that can be found in books or online.
 

Hatch Peppers "Sweating" in a Bag Prior to Peeling

Now if only I can learn how to stuff a chile relleno properly like they do in good Mexican restaurants……