Here is an interesting article about Hatch Chiles that includes a video and other photos.
New Mexico’s Hatch Chile Pepper Obsession — Why New Mexico goes wild for this fiery pepper. www.saveur.com
It’s not hard to get hooked on New Mexico green chile—it happened to me when I lived in Santa Fe, and it’s not a habit I’m likely to quit.
The stuff is everywhere in New Mexico, a normal part of daily life and the local fare. You’ll have green chile with your breakfast eggs. Your chicken enchiladas will be topped with green chile. And green chile stew made with pork, beef or lamb is part of your weekly rotation.
So, what is it? The fleshy pepper, five or six inches in length, has been cultivated throughout New Mexico for quite a long time. Native peoples there still grow some of the older heirloom varieties, and there are tried and true newer regional varieties planted all over the state. But when we say “green chile,” as in “can I have a side of green chile with that,” we are referring to green New Mexico chiles that have been fire-roasted, peeled, chopped, and made into a sauce—not just a dish of sliced jalapeños. Though mild green chile is available, the usual kind is pretty darned spicy. Restaurant menus have the disclaimer “our chile is hot!” to forewarn tourists. Locals just expect it that way…
Are you waiting patiently for this year’s chile harvest? Let us know what you think about this article in the comments below.
