Although Hatch Chile Season seems to mark the end of summer, it’s still one of my favorite times of year. I debate whether or not to buy a 25 lb. case and then inevitably cave and do it. It sounds like a lot, but once you’ve roasted them and packed them into freezer bags, you’ll thank yourself in February or March. I usually make a few freezer bags worth of green enchilada sauce and stow those away in the freezer for the winter as well. It beats the canned stuff by a mile.
The good news is, if you don’t want to roast them yourself on the grill or under the broiler, Melissa’s Produce is starting its roasting events this weekend in select locations. They’ll continue over the next month or so. Check their 2018 Roasting Schedule for stores and dates in your area.
Red Hatch Chile Burgers topped three ways: lettuce & tomato, corn salsa and cantaloupe and mint salsa with lime.
In addition to the fresh chiles in season, Melissa’s offers dried chiles and Hatch chile powder, both red and green. The red is featured in my Red Hatch Chile Chicken Burgers. For more recipes to keep you going throughout Hatch Chile Season, check out:
RECIPE: Masa Waffles with Hatch Chiles and Bacon
Steak Salad with Hatch Chile Vinaigrette, Farro, Peppers and Zucchini
