It's Hatch Chile season!
Last year, Kyle and I ventured to Santa Fe for our first "away from baby" vacation. I had heard of Hatch chiles before, as our local gourmet grocer has a Hatch Festival every year, but had never understood the appeal. A chile is a chile is a chile, right? WRONG!
Towards the end of the summer in Santa Fe, you can't walk outside without the mouth-watering smell of roasting hatch chiles smacking you in the face. You can get them anywhere form a street roaster to the nicest restaurants in town. I don't know if it's all of the marketing hype that has sucked me in, or the fact that they just aren't available fresh for more than a few weeks. But, like a fleeting summer fling, the are hot and sassy and gone by the fall!
When roasted, the skin gets almost buttery. I like the flavor because it's more of a slow heat, not quite as hot as a jalepeno and more meaty. Kyle roasted them with onions on the grill last night and served them on top of a burger, smothered in Mexican cheese. It doesn't get much better than that!
I haven't tried but think they'd be great on pizza, eggs or in pimento cheese! Here are some more fun recipes from Central Market. Hatch brownies anyone?