What do you think of the giant roasters that line the streets outside of grocery stores? People who can't wait to get their freshly roasted box of steamy, smoky green chilies, giddy and salivating?
So what's the big deal? It's the Hatch Chile Season! This is a unique annual tradition that only occurs in the Southwest region of the United States. Especially popular in New Mexico and Texas, so I'm glad to see it here as well.
What's a Hatch? As the name implies, they're small green chiles that look like they've been to Weight Watchers. Hatch, New Mexico, is the only place in the world where they're grown. People who love chile peppers get excited about "the season" because these peppers are only available for a short period of time every year.
Hot, medium, and mild Hatch chiles are the three heat levels of Hatch chiles. The heat is scorching! For the sake of versatility, I recommend mild.
With Hatch chiles, what can you do? Green chile is so popular in Southwest cuisine that it can be found in almost anything, including desserts. You can make salsa, use them in cheeseburgers, pizza, burritos, soups, stews, casseroles, egg dishes, bake them into bread, and the list goes on and on. The possibilities are endless.
You'll love eating chiles with everything if you're a fan of their flavor. It's time to get down to business! I just couldn't help myself.
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