Hatch Chile Recipes

Obviously the first thing you should do is roast them like you would a red pepper or Anaheim, etc...

I like to use the peeled roasted chile in a burger topping. Dice an onion and cook it til a nice brown, fold in the chopped chile, little garlic, some water, squeeze of lemon, lime, or vinegar. Patty, chile, white cheddar.

Also, like using them in place of pimentos in pimento cheese, in salsas, etc...

Here is last weeks Hatch Chili thread

I have a new Mexico hatch chili sauce recipe in there.

I roasted some on grill, peeled skin, used as burger topper - very good

quote:

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What makes these things better than other peppers?

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Some argue its the special soil conditions of Hatch New Mexico. Some argue that's BS. I tend to side with the BS side. I think any of the New Mexico pepper cultivars are great. Especially the New Mexico No. 9 and No. 6. They have a good balance of heat and flavor. The No. 9 is the hotter of the 2. There is also a No. 6-4 that is mild like an Anaheim pepper and lots of other cultivars derived from No. 9 and No. 6. Any of these grown on Hatch, New Mexico is considered a hatch pepper. But unfortunately, most of what is in stores these days is not grown in hatch but in other parts of new Mexico. Hatch is too small of a place to supply all the peppers now that "Hatch Peppers" are distributed to even places like Louisiana. Hatch is now a branding thing like "Copper River Salmon".