The Village of Hatch, the self-proclaimed “Chile Capital of the World,” is gearing up for Labor Day weekend and the 44th Hatch Chile Festival – annual two-day event celebrating “Hatch” chiles, the name for a variety of chiles grown in the fertile Rio Grande region of New Mexico. With a very short window of availability, from late July to early September, the more than 30,000 visitors who flock to the festival each year, as well as those of us who live far from the Hatch Valley, already know that the clock has begun to wind down for enjoying fresh Hatch chiles. Friends at The Fresh Market stores, however, seem to feel our pain, by making available for a limited time and with a five-day notice, fresh Hatch chiles (roasted for you, or not) for pick-up only at a store near you, with some select store locations hosting an on-site Hatch chile roasting “chile-bration,” on August 22. (For particulars regarding ordering, including locations and times for the “chile-bration,” visit www.thefreshmarket.com). Fortunately, if fresh chiles are not an option for you, we can still purchase canned authentic Hatch chiles.
Order them from various websites, including www.amazon.com, www.walmart.com, or straight from the Hatch Chile Company, at www.hatchchileco.com, where you’ll find additional information regarding Hatch chiles, recipes and more. The recipes presented here are all made with canned chiles, but if you get lucky and can get a hold of fresh ones, visit www.hatchchilefest.com for award winning recipes for dishes such as, Red Chile Posole, Green Enchiladas and Chile Cheese Ball. Still hungry for more? If so, check out the 2015 Hatch Chile Festival on Facebook at www.facebook.com/HatchChileFestival.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.