Hatch Chile Fest is in full swing, hopefully you’ve already made the plans to come to lunch on Friday, August 23rd. We are grilling up Hatch Chile Pork Sliders, with garlic aioli, and house made Hatch Chile Salsa! You don’t want to miss this.
Have you been thinking about roasting your own chiles? Don’t know where to start? Let us help! There are a few different ways you can go about getting the perfectly roasted pepper, here are our favorite ways:
Once the chiles are blistered and black all over, place them in a plastic or paper bag for about 10 min to steam. Make sure to wear rubber gloves, chile burns sting! Take the chiles out of the bag and remove the skins by running them under cool water and rubbing them gently. The skin should come right off! If there are any green spots, the skin will not come off easily.
#savethechiles – If you’re not going to use them right away, get those flavor packed peppers into the freezer! Remove the stems, membrane, and seeds, put them in an airtight freezer bag, and place them in the freezer. Boom! Now you have Hatch Chiles year round!
Now that you have the perfect peppers, what are you going to do with them? Are you an eat it raw type, and like to put them in fresh salsa? Or do you like them roasted to perfection and and the star of your dish? Either way, here are some of our favorite recipes for your Hatch Chile inspo! Hatch Chile Chicken Tortilla Soup, Hatch Green Chile Rellenos, Hatch Chile Salsa Verde, Grilled Green Chile Polenta, Hatch Green Chile Sauce, Green Chile Aioli.
Don’t forget – you can leave the roasting to us! We have quarts for $5.99, 1/2 bushels for $29.99, and full bushels for $49.99!