New Mexico (Hatch) Chiles
Ciabatta buns / GF Buns
Rocky Mountain Produce - Augusta
Chance Farm - Bozeman
Lowdown Farm - Moiese
Harlequin Produce - Arlee
Mission Mountain Food Enterprise Center - Ronan
On the Rise - Bozeman / Sister's GF Bakery - Belgrade
Hatch chiles are a long, thin New Mexico chile pepper. They can be picked when green or red, and typically have a medium heat level, though they can range from mild to hot. Hatch chiles traditionally come from the Hatch Valley of NM, where they celebrate a Hatch Chile Festival every year at harvest time, and the air is purportedly perfumed by the abundance of fire-roasted chiles. Due to their popularity, it's becoming more common to see "Hatch" chiles grown in other places, though some would argue they're not technically Hatch peppers. Whatever you want to call them, they are extra delicious when roasted, and can be used in any variety of foods that need a little kick: salsas, soups, stews, cornbread, or burger toppings would be good places to start.
Roasting Hatch Chiles
There are several ways to roast chiles. The important element is high, direct heat so you can char the outsides. You can do this on a grill, over the flame of a gas burner, or under the broiler. Keep turning them until all sides are charred and blistered. As soon as they're charred, transfer to a large piece of aluminum foil or a paper bag and wrap them up. Allow them to steam in their packet/bag until they're cool enough to handle. Peel the charred skins off and discard, but don't worry about getting every little piece. Keep the seeds and pith (the white fleshy ribs that the hold the seeds) for more heat, or remove them for less heat. Cut the peppers into strips or chop, and add to recipes as desired.
Roasted Green Chile Cheeseburgers
Lentil burger patties, or any kind of burger you want to use
Burger buns - I like to trim down the ciabatta buns to better fit my burger, and then use the trimmings for croutons, crostini, or french toast sticks.
Roasted Hatch Chiles, cut into strips or diced
Sliced cheese of your choice - I prefer Monterey or Montana Jack
Additional toppings: sliced avocado, guacamole, tomato, chopped scallions, cilantro, etc.
Cook burgers according to package directions and add cheese to melt for the last minute or so. Lightly toast burger buns, and assemble with roasted green chiles and any other toppings you want.
New Mexican-ish Herb Salsa
Adapted from Samin Nosrat's recipe in Salt Fat Acid Heat. Makes ~1 C.
3 Tbs shallots, finely diced
3 Tbs fresh lime juice
1/4 C cilantro leaves and stems, finely chopped
1 Tbs Hatch chile pepper, minced (roasted or raw - up to you)
2 Tbs scallions - white and green parts - finely chopped
1/4 C neutral oil
Salt to taste
In a small bowl, combine the shallot and lime juice and set aside for ~15 minutes. Meanwhile, in another bowl combine the cilantro, chile pepper, scallions, oil, and a generous pinch of salt. After 15 minutes, use a slotted spoon to add the shallot to the herbs and oil mixture, leaving the lime juice in the bowl. Stir the salsa together, taste, and then add the lime juice a little at a time, tasting as you go, until it tastes good to you. Adjust salt if needed. Serve on top of a soup like corn chowder, or the "Creamed" Corn recipe below, or with tacos, or any braised, roasted, grilled or poached meats, fish, or vegetables you like. Add a little diced avocado for creaminess, or chopped toasted pumpkin seeds for crunch.
"Creamed" Corn with Scallions
Adapted from Milk Street: Vegetables. Serves 4.
5 ears of corn, shucked and stem end cut flat across
6 Tbs salted butter
1/2 bunch scallions, white and green parts separated, both thinly sliced (depending on how large the scallions are and the bunches, you may need to use more or less)
Salt and pepper, to taste
Garnish options: New Mexican-ish Herb Salsa, or lime wedges
In a wide, shallow bowl (or a deep plate), stand 1 cob at a time up in the bowl, stem end down, and cut the kernels from the cob 2-3 rows at a time with a sharp chef's knife. Set the empty cobs aside, and transfer cut kernels to a different container. In the same bowl, stand each empty cob upright again, and use the back of the knife to scrape down the length of the cob on all sides, releasing the corn "milk," and let it collect in the bottom of the bowl.
In a blender, combine the corn milk, 2 C of kernels, and 1/2 C water. Puree until smooth, ~1 minute. In a nonstick skillet, or the closest thing you have, melt the butter. Add the puree, the remaining kernels, the scallion whites, and a pinch each salt and pepper. Bring to a simmer, stirring, then reduce heat and cook, stirring frequently and scraping up the bottom to prevent scorching, for ~10 minutes or until thickened. Adjust seasoning, then serve topped with scallion greens and lime, or the herb salsa.
Additional Recipe Suggestions
Corn Chowder - I usually make 1/2 a recipe!
Make this Roasted Tomatillo Salsa with Hatch chiles instead of jalapeños - I was hoping to have tomatillos this week, but maybe next week!