August is one of the most awesome months of the year! Never mind the sizzle of 100 degrees outside or the bittersweet emotions of back-to-school . . . .  it’s freakin’ Hatch green chile season, baby! 

Central Market invited me to celebrate at their Hatch Chile Festival  (running until August 22, 2017) and share my love for this famed pepper hailing from New Mexico.  Oh, you KNOW I was into this invitation like a salty tortilla chip in hot salsa! I tasted, I learned tips & techniques, I took home fresh Hatch and packaged products, and today I’m sharing all that and 101 Ways to Enjoy Hatch Green Chile Now & All Year!

Let me tell you, as a grand-prize cook-off queen and bona fide Hatch head, I thought I knew everything about this slender, but surprisingly fleshy pepper. The season is limited to August, with a few still being found in early September. The fertile Rio Grande valley soil, intense sunlight and cool nights of their growing region (Hatch, NM) is what creates that coveted flavor with a cult-like following. There are different varieties of “Hatch” that range from mild to medium to hot, so not all chiles are created equal. 

But I learned something new this year at the Hatch Chile Festival, thanks to a chat with Dave, the Director of Operations at the North Lamar location (the original Central Market opened in 1994). When it comes to Hatch HEAT LEVELS, it’s not just the variety (Sandie, Slim Jim, 1904, etc.) but it’s also the climatic conditions of the growing season. A hot, dry summer produces hotter peppers across the board than a wetter, milder growing season. Also, another fact I’ve figured out on my own, peppers that have started to ripen and turn red are deliver a hotter afterburn when consumed. Also, good to know – Central Market has been working with the same family farm in New Mexico for more than 20 years, so I know I’m getting some the best product around.

So, what does one do when they score a few pounds of fresh Hatch chiles (or 100 pounds like once received as a prize in a cooking contest)? They roast them to kick up the flavor, that’s the Texas, errrrr, New Mexico way! Don’t be intimidated about roasting your own peppers, it’s really a simple task in the oven, over the gas burner or on the grill. Check out the how-to on How to Hatch from Central Market.

A great tip I’d like to add about roasting Hatch chiles is to slip the hot peppers into a plastic zip-top bag, seal and let sit on the counter for 20 minutes. This keeps them steaming in the bag and allows the skins to slip off more easily, in my opinion.

Plan on roasting extra Hatch green chiles to keep in your freezer for enjoyment all year long. If you don’t want to bother with the roasting yourself, During the Hatch Chile Festival (Aug 9 – 22, 2017), Central Market is roasting them up daily in their big, outdoor tumbler – the aroma wafting around as you approach the store is divine.  Inside the store, you’ll know you’ve entered the “Land of EnHatchment” with magnificent mounds of Hatch green chiles available for hoarding and a collection of fresh, Central Market-made and packaged foods. 

Mild or spicy, Hatch green chiles may just be the most versatile pepper around! Whether you just have a small stash of Hatch or are planning on stocking the freezer to maximum capacity, check out the recipe collection from Central Market as well as consider these 101 Ways to Enjoy Hatch Green Chiles! 

Add diced, roasted Hatch chiles:

1. Queso dip
2. Guacamole
3. Hummus
4. Pico de Gallo
5. Sautéed zucchini
6. Cauliflower “Rice”
7. Creamed corn
8. Macaroni & Cheese
9. Broccoli rice casserole
10. Refried beans
11. Pimento cheese
12. Egg salad
13. Chicken salad
14. Shrimp salad
15. Pasta salad
16. Potato salad
17. Cole slaw
18. Kale salad
19. Ground taco meat
20. Hamburger Patties
21. Meatballs
22. Falafel
23. Meatloaf
24. Homemade sausage
25. Scrambled eggs
26. Frittata
27. Rice
28. Quinoa
29. Any ancient grain
30. Mashed potatoes
31. Cornbread batter
32. Spoonbread batter
33. Banana muffin batter (basis of my winning recipe)
34. Pancake batter
35. Waffle batter
36. Biscuit dough
37. Pizza topping
38. Quesadillas
39. Grilled cheese sandwich
40. Gumbo
41. Chicken noodle soup
42. Tortilla soup
43. Really, soups of any kind
44. Alfredo sauce
45. Spaghetti sauce

Use roasted Hatch chiles in sweet-heat desserts & drinks:

46. Chocolate chip cookie dough
47. Apple pie
48. Stir into vanilla ice cream
49. Brownie batter
50. Chocolate truffles
51. Cake balls
52. Sautéed bananas and honey
53. Serve atop grilled pineapple w/ yogurt
54. Peach Cobbler
55. Add to upside-down cakes
56. Make a granita
57. Garnish a margarita
58. Muddle into a mojito
59. Kick up lemonade
60. Add to smoothie

Add pureed roasted Hatch chiles:

61. Pesto
62. Enchilada sauce
63. Ranch dressing
64. Lemon vinaigrette
65. Simmer with real maple syrup
66. Salsa
67. In a skillet to poach eggs (shakshuka style)
68. Marinades
69. Make jam, jelly and preserves
70. Top an omelet
71. Top a baked potato
72. Top grilled steak, chicken, fish
73. Gazpacho
74. Ice cube trays and freeze for sauces later

Use whole, fresh (not yet roasted) Hatch chiles:

75. Stuff with cheese, wrap with bacon, grill
76. Skewer with pineapple and grill
77. Skew with fresh veggies and grill
78. Cut into rings or strips and pickle
79. Stuff with ground beef and bake enchilada sauce
80. Bread and deep fry
81. Make candied chiles
82. Create a ristra (string up and air-dry chiles)
83. Use dehydrator, grind and make chile powder
84. Add olive oil to chile powder (above to make paste
85. Infuse vinegar
86. Infuse olive oil
87. Plant seeds
88. Dry seeds and use for added heat in recipes
89. Garnish a margarita
90. Create a fabulous August centerpiece
91. Double dog a friend to eat raw
92. To gift teachers (instead of an apple) on the first day of school

Check out my Hatch Chile Recipes:

93. Hatch Green Chile Chicken Enchilada Soup
94. “Hot Mess” Hatch Green Burgers (with Squash “Buns”)
95. Hatch & Queso Fresco Steak Roll Ups with Creamy Cilantro Sauce (coming)
96. Hatch Salmon Cakes
97. Hatch Chile Breakfast Egg Bake NEW! 
98. Savory Hatch Chicken Cheesecake with Avocado Drizzle
99. Southwestern Blackened Trout with Hatch Green Chile Medley
100. Hatch-Stuffed Mushrooms
101. Steak Salad with Roasted Hatch Relish

Are you a Hatch fan? Please share your Hatch love in the comments – XOXO, Jennifer 

This post was sponsored by Central Market, I receive product and compensation for my time. However, all opinions and enthusiasm are my own!