New Mexico – Hatch Green Chile

When I was working in New Mexico, I learned about Hatch green chilies. A green chile  similar to the shape of an Anaheim, or Pablano pepper, but is about 10 times hotter but not blistering hot.
What I found is that the locals put this roasted and chopped chile on everything that they eat, from eggs in the morning to hamburgers for lunch and chicken or pork for dinner, but it does not stop there. If you as a restaurant do not offer this wonderful chile you will be out of business quickly.

Hatch New Mexico does grow a whole lot of chilies, but it’s not the only source. Indeed, chilies are grown all along the Rio Grande Valley and because of differences in soil, climate and specific strain, the flavors can differ fairly dramatically.

While the green is almost always served fresh, the red is almost always served dried (though you can occasionally find dried green, which has a fine delicately smoky flavor, and for a few weeks, usually in October, fresh red, which tastes like fresh green, only sweeter).

Hatch Chilies are best prepared by roasting over an open flame. Each year during chili season, dozens of chili vendors can be found lining the streets of Hatch and other towns all over New Mexico roasting the local chilies in a cage type barrel with a large pro pain burner under it while the vendor is turning the barrel so as to roast them evenly. The smell in the air is wonderful.

You can buy any amount and have them roasted but most locals buy a 20 #, or 50# bag and have the hole bag roasted at once, take them home peel and  seed them, portion the flesh and freeze for future use.
The Hatch green chile has a great flavor, and if you have a chance to try them (fresh) you really need to.

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