Eating at a restaurant in New Mexico usually starts with the choice between red or green chiles, a question for which there is no wrong answer. Red chiles bring the heat, green chiles bring the flavor, and opting for both gives the word “Christmas” a whole new (and utterly delicious) meaning. When it comes to green chiles, the most frequently used ones are Hatch green chiles, which is a type of Anaheim pepper that grows in Hatch, New Mexico. Heat-wise, Hatch peppers come in a wide range, ranking anywhere from the mildness of a poblano pepper, to as hot as jalapeños, all while packing a smooth, earthy flavor. Unlike jalapeños, the flavor of which will knock you out at the first bite, only to quickly disappear, Hatch peppers pack a taste that is subtle but long-lasting.
Although the season is short, lasting only from August to September, Hatch peppers can be prepared and stored in a number of ways, so that they can be enjoyed long after the growing season has ended.
How to prepare them
If you are lucky enough to get your hands on fresh Hatch chiles, they will need to be blistered, in order to remove the tough outer skin. According to New Mexico State University’s Chile Pepper Institute, blistering can be done via one of three different methods: the oven or broiler method, the stovetop method, or the outdoor grill method. For all three of these methods, the most important factor is heat.
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To blister your chile, start by washing and drying them. Using a knife, cut a small slit in the side of the chile, so that steam can escape. To ensure even blistering, turn the pepper frequently. Once the skin has blistered, remove from the heat source, and place on a flat surface. For a firm, crisp pepper, dip in ice water just after removing from heat. For a more tender pepper, cover with a damp towel. Once the skin is blistered, it should slide right off, after which you’ll need to remove the seeds, and chop up the peppers.
If you want to freeze your Hatch chiles, you can either freeze whole, unpeeled chiles, or you can opt to freeze chopped, peeled chiles. Freezing the chile first can make the skin removal easier, while freezing roasted, peeled chiles means they will be readily available, for whenever you want them.
Both will need to be packed into airtight containers, and should be used within 12 months. Hatch green chiles can also be bought in canned forms at a number of grocery stores nationwide, such as Trader Joe’s. Although canned doesn’t quite pack the flavor of a fresh, roasted pepper, it’s still a solid, convenient option.
What to put them in
Hatch green chiles can be used in place of any recipe that calls for green chiles. Some suggestions include adding them to mac-and-cheese; adding them to your cornbread; using them to make enchilada sauce; using fresh Hatch chiles to make chile relleno; or adding them into an omelet. Wherever you want a little bit of extra heat and flavor, Hatch chiles can do the job.
For additional tips, tricks and ideas for preparing and using your Hatch green chile peppers, you can check out the resources offered by the New Mexico State University Chile Pepper Institute.
