Hatch chiles are a favorite Southwestern pepper named after the original growing area in Hatch, New Mexico. This pepper has a short season of only six weeks, harvested during late July and August. The fruit looks long and curvy like Anaheim chili peppers, but it is firmer with thick skin and has a greater range of flavor, usually mild to medium.
Choose bright green, glossy peppers that are firm to the touch. To avoid soft spots, select the chiles with medium to thick flesh. Refrigerate, unwashed, in a plastic bag for up to five days. Hatch chiles should be stored in the refrigerator crisper away from other fruits and vegetables to maintain quality and flavor.
Hatch green chiles are best roasted and peeled before eating or adding to recipes. Roasting brings out the chiles’ flavors and makes peeling their tough translucent skins possible. Keep these tips in mind when roasting a batch of Hatch chile peppers.
- Puncture each chile with a knife before grilling to prevent popping
- Grill, turning occasionally, until charred, usually about 3 minutes over high heat. Make sure not to burn the peppers; just slightly char the outer layer.
- Immediately place in a plastic bag, seal and let stand for at least 5 minutes.
- When chiles are cool enough to handle, peel off and discard charred skin. Remove and discard ribs and seeds, if desired.
Experts say that the intense sunlight and cool nights in the valleys of Hatch, New Mexico, result in a uniquely flavored chile, making it ideal for use in Chile Con Queso, stuffing chili rellenos and making Chile Verde. But, don’t stop there! Try adding roasted Hatch chile peppers into salads, dips, sandwiches or your favorite summertime recipe. If the chiles are not needed immediately, simply store them in the freezer and enjoy all-year round.
Grilled Pork Tenderloin with Chile-Mango Salsa
All you need:
- 1 medium mango, seeded, peeled and diced
- 2 Hatch chile peppers, seeded and diced
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tbsp Hy-Vee Select olive oil
- 1/4 tsp Hy-Vee salt
- 1 1/2 pounds pork tenderloin
- 2 tsp Jamaican Jerk seasoning
All you do:
- In a medium bowl combine mango, chiles, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside.
- If necessary, trim fat and shiny membrane from pork tenderloin. Rub all sides of meat with Jamaican Jerk seasoning. Preheat grill to medium heat.
- Grill over direct heat for 15 to 20 minutes or until internal temperature of thickest part reaches 145 degrees, turning to brown on all sides. Slice tenderloin 3/4-inch thick. Serve with salsa.
Nutrition Facts per serving: 210 calories, 6g fat, 1.5g saturated fat, 0g trans fat, 90mg cholesterol, 300mg sodium, 10g carbohydrates, 1g fiber, 8g sugar, 29g protein.
The information is not intended as medical advice. Please consult a medical professional for individual advice.