Hatch Chile Season!

Friends, do you realize what time of year it is? It's Hatch Chile Season! I'm always sad to see the end of summer draw near, but late August also brings the arrival of those treasured green chiles from Hatch, New Mexico, and that's something to be very happy about! Last year our wonderful friends Brad and Ashleigh mailed us a box full of Hatch chiles (and other assorted chiles and salsa), as they're much harder to come by in Boston. It was like Christmas in August!

But this year, we're in Texas. Our neighborhood grocery store held a Hatch Chile Festival where they were sold them by the case (!) AND roasted them for you in huge rotating metal drums (!!). Living here certainly has its perks. We couldn't pass up that kind of opportunity, so we came home with a case, half mild and half hot. We spent two evenings peeling, seeding, chopping, and bagging them, and now they're nestled in our freezer, ready to cook with!

So what do you do with Hatch Chiles? Add them to every recipe you can think of (I'm only barely exaggerating). One of my favorites is this Shrimp and Cheese Grits with Charred Corn and Green Chiles.

We also like to sprinkle them liberally on grilled pizza. I know it sounds weird, but even chain pizza delivery companies in New Mexico offer green chiles on their pizzas, and they're not wrong. It's delicious!

I also love the Homesick Texan's Hatch Chile and Potato Casserole. It's so rich and comforting.  And how good do these Hatch Chile Flour Tortillas look?  I also make a mean Green Chile Breakfast Casserole recipe from my mom (similar recipe here) that's a great way to start the day. If you want something classic, you can't go wrong with the New Mexico specialty, the Green Chile Cheeseburger.

Now, if you can't find the regional variety from Hatch, just substitute Anaheim chiles or canned green chiles. The important thing is to eat green chiles and to eat lots of them! Happy Hatch Chile Season everyone!