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It’s Hatch time of year again…
What’s with the fascination? Well, like many chiles, http://en.wikipedia.org/wiki/Hatch,_New_Mexico">Hatch peppers can be used for everything from pies to pork chops, but when they are roasted, they have a rich, fragrant flavor that drives Austin chile lovers wild.
The little guys come from Hatch, New Mexico (pop. 1,600), which also hosts the Hatch Chile Festival (Sept. 5-6 this year).
If you can’t make it to Hatch, here are two green chile festivals in Austin you’ll want to know about:
- Central Market’s 14th annual Hatch Chile Festival is taking place this weekend and next at both Austin stores. Sample Hatch-inspired creations throughout the store and pick up a pound or two to experiment with at home. The grocery store also puts home cooks to the test with its annual recipe contest, the winner of which will be picked by judges at an event at each store Aug. 30. (Entries will be accepted online through Thursday.)
- Starting next week, Chuy’s 21nd annual Green Chile Festival begins at all 13 locations around the state. The event, which runs through Sept. 13, features five new green chile menu items, including green chile barbecue chicken, and the New Mexican martini, which contains chile-infused tequila.
Food bloggers are having a heyday with Hatch peppers, hopefully in preparation for a Hatch-themed food blogger potluck we’re having at the end of the month.
Fete & Feast made squash stuffed with corn, tomatoes and Hatch chiles.
Whole Foods suggests using Hatch chiles in a pesto.
Julie of Destroying My Apartment One Recipe at a Time created a Hatch hummus.
Mando of Taco Journalism has been testing out a chile relleno recipe using Hatch peppers that, I can say having tried them last night, are freaking awesome. No recipe posted yet.
Hatch chile photo by Tom Lankes for the Austin American-Statesman.
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