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.
Step 1) Puncture each chile with a knife before grilling to prevent popping
Step 2) Grill on both sides until charred, usually about 3 minutes with high heat. Make sure not to burn the peppers; just slightly char the outer layer.
Step 3) Cool the chile peppers thoroughly before peeling.
Step 4) Rinse in cool water and peel external skin.
for great savingsExperts 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
¼ cup diced red bell pepper
¼ cup diced red onion
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 tablespoon Grand Selections olive oil
¼ teaspoon Hy-Vee salt
1½ pounds pork tenderloin
2 teaspoons Jamaican Jerk seasoning
All you do:
1. In a medium bowl combine mango, chiles, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside.
2. 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 160°F, turning to brown on all sides. Slice tenderloin ¾-inch thick. Serve with salsa.
Nutrition Facts: 210 calories, 6g fat, 1.5g saturated fat, 0g trans fat, 90mg cholesterol, 300mg sodium, 10g carbohydrates, 1g fiber, 8g sugar, 29g protein.
Source: 2010 Back To School Seasons
The information is not intended as medical advice. Please consult a medical professional for individual advice.