If you’ve been to your local Brookshire’s lately, you’ve probably seen and smelled something amazing, especially if you’ve wandered in through the entrance closest to the produce department.
Have you noticed the big, black-iron barrel, turning, spitting and sending forth fragrant aromas of a roasted vegetable?
If so, you’ve noticed our stores roasting Hatch green chiles.
Hatch green chile season runs through the end of the month, and we’ve taken advantage of these fiery hot peppers from New Mexico in all kinds of ways in our store.
From freshly roasting them for our customers right in the store to selling them fresh from the vine, this spicy product of the Hatch Valley is known for its heat but also its subtly sweet, smoky, crisp flavor.
Hatch chiles are most commonly roasted, either in a cylindrical barrel or over an open flame. Their skin blisters, making them easier to peel. Then, you’re left with a smoky, flavorful, hot pepper to use in a variety of ways.
I love using them for a fresh, bright, spicy salsa. Use this salsa as a dip for chips, as a topping for enchiladas, as a taco sauce, or in a soup or stew. You can even mix it in with queso or sour cream for another kind of chip dip.
Hatch Green Chile Salsa
4 cloves garlic, minced
1/2 white onion, chopped
1 green onion, chopped
1/2 cup cilantro
4 to 5 tomatillos, peeled
juice of 1 lime
3 fresh Hatch chiles
1 Tbs cumin
2 Tbs white vinegar
pinch of salt
ground black pepper, to taste
Preheat oven to 450° F. Spread jalapeño, tomatillos and Hatch chiles on a baking sheet. Roast, turning a time or two, until skins blister and char. Remove from oven. Place in a brown paper bag; seal and let cool.
Remove seeds from all peppers. Roughly chop onions, pepper and tomatillos. Add all ingredients to a food processor; pulse until a salsa consistency. Refrigerate to let flavors blend.
Makes 2 cups
Nutritional Information: Calories Per Serving: 82, Fat: 2 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 72 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 3 g; Protein: 3 g.
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You can always buy your Hatch chiles pre-roasted fresh from our store. If you don’t want to roast them in the oven, you can roast them over a gas flame on your stovetop or grill as well. Simply set the flame to high, hold your chile in a set of long grilling tongs, and rotate over the flame until your pepper achieves desired char. When the skin bubbles, place in a brown paper bag. Let cool, and then peel. You might want to consider wear food-handling gloves to peel and seed your peppers; they’re pretty hot!