New Mexican Food: Hatch Green Chile

I had no idea what New Mexican food was till I moved to the neighboring state of Colorado. I had no clue how good it can really be till I vacationed in Albuquerque. The center ingredient of it all is the Hatch green chile.

Named after the small town in southern New Mexico, this spicy pepper is harvested September thru October. During this time you’ll find many roadside stands roasting this pepper and selling it in bags up to 10lbs in weight. Most natives to the area buy in bulk during this season and freeze them to last through out the winter.

I had almost forgotten about this wonderful season when I visited the farmers market last Saturday. Once there, roasters were in full effect and could not be ignored. I brought home a small bag of the hottest chiles I could find. A small pot of green chile later, I can’t wait to return this weekend to pickup some more to freeze till next year.

If you’re not in the area, don’t despair. Many online retailers sell the chili peppers dried through out the year and overnight frozen bags during the harvest season. After you get your peppers, try this easy and delicious vegan recipe from gluten free goddess.