Spice it up in the Kitchen With Hatch Chile Season

Bring on the heat with this prized piece of the Southwest.

T

he fire-roasted green spirit of the Hatch Chile is iconic to the Hatch Valley in New Mexico and has earned every bit of its reputation, creating a mainstay in households across the nation during the summer season. Often called the world’s tastiest peppers, this ingredient can be incorporated into a variety of recipes; add a kick to your morning and top over eggs to create a savory Huevos Rancheros, or make your Deviled Eggs extra devilish this season with a pinch of Hatch Chile powder. However you incorporate this ingredient, it’s sure to be a crowd pleaser. Pick your peppers fresh from your local grocery store and, in case you didn’t know, you can get them roasted on-site! 


Hatch Chile deviled eggs


 You’ll Need:

12 fresh eggs

1⁄2 cup real mayonnaise

1 tsp. dry mustard

2 tbsb sweet pickle relish

2 tsp. New Mexico Hatch Chile powder salt and freshly ground pepper, to taste

Directions:

Place the eggs in a large pot and add enough cold water to cover the eggs by 1-inch. Over high flame, bring the eggs and water to a boil. Remove the pot from the heat, cover and let sit for exactly 17 minutes. Next, transfer the eggs to a bowl of ice water. Bring the water back to a boil. Place 6 eggs back into the boiling water and cook for 10 seconds, then return them to the ice water. Repeat for the other 6 eggs. When cool, carefully peel the eggs and rinse them. Split each egg in half, lengthwise, and remove the yolk. Place the yolks in a mixing bowl. Using a fork, mash the yolks. Add the mayonnaise and the rest of the ingredients, except for the Hatch chile powder to the egg yolks. Mix well until creamy. Pipe the yolk mixture into the egg white halves, sprinkle with the Hatch chile powder and place in the refrigerator until time of service.

 Makes 24 deviled eggs.



Hatch Chile huevos rancheros


You’ll Need:

1 tsp. olive oil

4 corn tortillas

2 tsp. unsalted butter

4 large eggs

2 cups Melissa’s Hatch Salsa

2 tbs. fresh chopped cilantro (optional)

Directions:

Preheat the oven to 200°F. Heat the olive oil in a large nonstick skil- let on medium-high, turning the pan to coat it with the oil. One by one, heat the tortillas in the pan for 1 to 2 minutes per side, until heated through and softened. Immediately transfer each warm tortilla to a plate in the oven to keep warm while you cook the rest of the tortillas and the eggs.To fry the eggs, keep the skillet over medium-high heat. Add the butter to the pan. When the butter has melted, crack the eggs into the skillet and cook for 3 to 4 minutes for runny yolks, or slightly longer for firmer yolks. To serve, spoon 1⁄2 cup of the salsa onto each of 4 warmed plates. Top with a warm tortilla, then a fried egg. Top with more sauce and a sprinkle of cilantro.

Makes 2 to 4 servings.


Hatch Chile Wings



2018 Hatch Chile Roasting dates and locations in California.


Saturday, August 18th – 11 to 3 p.m.

Gelson’s Store 
1660 San Miguel Dr.
Newport Beach, CA 92660

Gelson’s Store 
5521 Alton Pkwy
Irvine, CA 92618

Saturday, September 1st – 11 to 3 p.m.

Gelson’s Store 
6255 E. 2nd St.
Long Beach, CA 90803

Gelson’s Store 
30922 Pacific Coast Hwy.
Laguna Beach, CA 92651

Gelson’s Store
30731 Gateway Pl.
Rancho Mission Viejo, CA 92694

Saturday, September 1st – 8 to 5 p.m.

Pavilion’s Store 
1101 Pacific Coast Hwy
Seal Beach, CA 90740

Saturday, September 8th – 11 to 3 p.m.

Gelson’s Store 
24 Monarch Bay Plaza
Dana Point, CA 92629

Saturday, September 8th – 10 to 2 p.m.

Smart & Final Store #388
1401 E. Katella Ave.
Orange, CA 92867


melissas.com

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