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As a bona fide Chili Head, visiting Hatch was on my short-list of things to do while we did a quick tour of New Mexico, and my dream was finally realized today.
The Hatch Chili is one of my favorite peppers to eat and cook with, as it's got a nice level of heat without killing you, and a smoky, fruity and mildly sweet flavor that's unmistakable.
Not only was the town obsessed with their delicious namesake peppers (fun fact: it can't be called a "Hatch Chili" unless it's grown here in Hatch) but there were more stores than one could shake a stick at that sold all kinds of fun and tasty Chili goodies.
The town itself wasn't much to write home about, but everyone we talked to was friendly and personable. Unfortunately, due to the timing, we didn't get a chance to eat at any restaurants here, but there's always next time, Gadget!
As a bonus, here's my recipe for Salsa Verde, which is my favorite way to eat Hatch Chilies.
Salsa Verde
5 Hatch Chilies
8-10 Tomatillos
1 Onion chopped rough
8 cloves of garlic
2T Olive Oil
1T Salt
Toss the onions, garlic, and pepper with 1t of salt and the oil and place in a large sheet pan
Set the oven to 450°F (230°C) and place the pan inside
Roast the vegetables for about 20 minutes until they start to blacken--be sure to flip and rotate pan about midway through.
Allow to cool for about ten minutes and peel off as much of the outside skin from the peppers as possible (some left on is ok).
Remove the tops from the peppers and some of the seeds--or none. It's really up to you.
Throw all the veggies, remaining 2t of salt and any accumulated juices from the sheet pan into a food processor, and pulse in one-second increments about 10-15 times until blended.
Salt to taste and enjoy! read more