You might recall my recent aversion to going to the market for groceries. Oh, how I sometimes just hate to go to the market. It’s like a kind of rare disease or something, isn’t it? Well, happy to share that I finally made it over to my local grocery store to get some shopping under my belt, restock the pantry and all. This time, I managed to avoid the place only for about five days or so. Luckily, this meant no scrounging around in the cupboards for stale crackers, surviving on frozen raspberries, or slurping Ramen noodles from circa 2022.
Imagine my surprise when I discovered that, upon arrival, I was greeted by a large display of Hatch chiles. It’s HATCH time, baby! (Had I known it was Hatch time, why, I might have gone sooner, but I digress.)
For those who don’t know, Hatch chiles are a special breed. There’s just something about them. If you have ever been to New Mexico about this time of year, you probably encountered the Hatch. It’s special. The chiles in New Mexico are just some kind of special. They harvest them in mass and they roast them out in the open and, especially around this time of year, the whole place smells like Hatch chiles. It’s fabulous. There is nothing quite like Hatch chile season. There’s nothing quite like a Hatch chile.
This time of year, they put Hatch chiles in everything too, and I do mean everything. Move over pumpkin spice, get out of the chat room, peppermint (it’s not your time yet anyway-wait your turn!) Hatch is back! They have Hatch cookies, Hatch popcorn, Hatch ice cream, Hatch bacon, Hatch hummus, Hatch honey, Hatch sushi roll, Hatch cheese, Hatch jam, Hatch biscuits, the list goes on. There is even an entire store devoted to, you guessed it, nothing but Hatch chiles. I love it!
For those of you who might be thinking, “But, it’s just a pepper, isn’t it?” Was John Wayne just a cowboy? NO! Hatch is a special kind of pepper. It just somehow tastes different from all of the other peppers. There is just something so magical about the Hatch. It’s kind of hard to describe. If you have never been along the back roads of New Mexico, if you have never seen the ristras hanging, if you’ve never stopped to chat with a local about their favorite Hatch chile supplier, you just might not understand.
In case you’re thinking I’m the only one who has gone nuts over this, rest assured, while I am a bit crazy in the head, I’m not the only one who goes loco for Hatch chiles. Food&Wine did an entire write up on Hatch chiles. Yes, it’s true, they have an entire guide to nothing but a chile pepper!
Maggie Hennessy from Food&Wine once wrote, “Hatch chiles are just peppers, right? The thing is, they aren’t. They are a singular product of the high desert of New Mexico. Resembling Anaheim chiles in appearance, Hatch chiles are meaty-fleshed with a grassy, fruity, smoky flavor, and a sneaky heat.”
Oh, yes, they are and my grocery store has an entire display. Ah, the sweet joy of Hatch chile season, for it not only means there are good eats afoot, but autumn soon will be on the way. I can almost smell the roasting peppers from where I sit. Goodbye, hundred degree days, hello, Hatch. Hatch is back!
Until next time…
