Saturday, April 9, 2016

H is for Hatch Chiles #AtoZChallenge @AprilA2Z

If you talk to anyone who's lived in New Mexico, the chile season (which runs each fall) begins and ends with Hatch.

Hatch is an area (the Hatch Valley, and the village of Hatch) that grows New Mexico green chile (no, they're not jalapenos--they're their own thing, and a specific type, of which there are several varieties).

The green chiles are sharper in flavor and have more front heat, while the ripe red ones tend to have a more complex flavor and less front heat but more back heat.

In the late summer and early fall, the chile harvest begins. You'll start to see crates of Hatch chiles showing up in grocery stores, and there will be chile roasting areas, too, where if you get a certain amount, you can get them roasted for free.

If you can't get to New Mexico to get some fresh roasted chile or to the Hatch Chile Festival in early September, Hatch does sell it online.

Picture from Hatch Chile Co website
In restaurants where New Mexican cuisine is served, you'll be asked, "Red, green, or Christmas?" They're asking you whether you want red chile sauce, green chile sauce, or both (Christmas) on your meal. I prefer the red chile myself, and I'll often get it on the side, because your food usually comes smothered in it. It's also a good idea to ask your server how hot the chile is that day, because it can be tough to control the heat--probably the luck of the draw for which chiles the chef gets that day.

If I have a recommendation from their website, it's to get the Sadie's Not As Hot salsa. Sadie's is a restaurant started in Albuquerque (they have a few locations) and the food is delicious. Their in-house salsa has a good kick to it, and their Not As Hot salsa does as well, but not as much.

If you're ever in New Mexico, the chile is a must.

xoxo Sarah

10 comments:

  1. I've tried, but I just can't do chile -too much of a wimp I guess.
    Rosa
    @RosaT_Author
    Rosa Temple writes...

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    1. The Hatch ones aren't too bad--they're very complex in flavor and not a TON of heat, but I can understand being sensitive to it. My tolerance has gone up since living here. :-P

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  2. Sure point noted. Great post though
    Richa

    I blog at
    www.richajindal.com
    www.jindalpackers.com/blog

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  3. I love my daily dose of fiery salsa - 6 pm every single evening I grab the red stuff and my tortillas, and for a few minutes I'm in heaven! Actually, judging by the heat it could be hell I suppose! Four hours to go...

    Visit Keith's Ramblings and his obsolete words!


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    1. Yummy! When you find a good salsa, all is well in the world.

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  4. I remember those days of them asking red or green or Christmas :) I also remember asking it on the side very often. I did grow to like green chile over time :)

    betty

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    1. It depends on the place, definitely! So good.

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  5. I've seen the term Hatch chilies on menus, but never knew what it meant. Thanks.

    Elizabeth Hein - Scribbling in the Storage Room

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    Replies
    1. You're welcome! I hope you get a chance to order and enjoy them!

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