It's Getting Hot Out There: Hatch Chiles Are Here!

Hatch chile season is just around the corner and I cannot wait to fill my house with smoky smell of these meaty roasted New Mexico peppers. I still pursue every sale my local grocery stores have for sweet red peppers that remind me of late summers in Serbia and huge sacks of dark red capsicums littering the sidewalks, farmers markets, and back yards, destined to be turned into a dozen or so different preserves, relishes, and spreads.

But Hatch chiles, as new as they are in my pepper-obsessed world, bring me a sense of adventure and excitement. They are available for only a few weeks in August and September, and there are hordes of aficionados breathlessly awaiting their appearance. As I am writing this, some of them are heading straight to Hatch, New Mexico, equipped with wooden crates, huge bags, and plenty of room in their trunks, eager to get a hold of the beloved chiles.

What gives these chiles their celebrity status? Like Vidalia onions, they are grown in a small area with distinct micro-climate; in New Mexico's Mesilla Valley days are hot and nights cold, which slows down the ripening process of the chiles and they mature to be meatier and tastier than many of their more famous cousins. They also range from mild to extremely hot, which makes them versatile and adaptable to any palate and taste. The taste of Hatch chiles is enhanced by roasting. And roasted, they can be frozen and preserved to be used throughout the year.

If you are already a fan of Hatch chiles, or just intrigued by them as much as I am and need an inspiration, here is a round-up of 40 Hatch Chile recipes from the blog Shockingly Delicious.

For even more ideas on what to do with your fresh batch of chiles, browse through “Melissa’s Hatch Chile Cookbook,” by Sharon Hernandez and Chef Ida Rodriguez (2013 World Variety Produce, Inc.; $19.95), available at the public roastings sponsored by Melissa's Produce, in the produce section of grocery stores next to the chiles themselves, or online. 

Hatch chile season officially started on August 3th, when they first appeared at the local grocery stores. Here is the schedule of Hatch chile roastings in southern California:

Lazy Acres, Long Beach, August 17, 8:00 - 2:00 2080 Bellflower Blvd. Long Beach, CA 90815

BRISTOL FARMS

In partnership with Melissa’s Produce, Bristol Farms will feature Hatch roastings on the following Saturdays from 8 a.m.-2 p.m.Case size is 23 pounds. Locations:

Aug. 17
Westchester: 8448 Lincoln Blvd., Westchester, CA 90045

Aug. 24
South Pasadena: 606 Fair Oaks Ave., South Pasadena, CA 91030

Aug. 24
Santa Monica: 3105 Wilshire Blvd., Santa Monica, CA 90403
*Includes live broadcast with Chef Jet Tila from 10 a.m. – noon

Aug. 31
Newport Beach: 810 Avocado Ave., Newport Beach, CA 92660

Sept. 7
La Jolla: 8510 Genesee Ave., La Jolla, CA 92122

Sept. 7
Pico Rivera: (Not Bristol Farms) Roasting will be from 10 a.m.-2 p.m. at Zapien’s Salsa Grill Restaurant, 6704 Rosemead Blvd., Pico Rivera

Go here for more information about the Bristol Farms’ Hatch chile roastings and go here for more info on Hatch chiles from Melissa’s Produce.

SPROUTS

In partnership with Melissa’s Produce, Sprouts will feature Hatch roastings on the following dates from 10 a.m.-2 p.m.

Aug. 24
Chula Vista: 690 3rd Ave., Chula Vista, CA

Aug. 25
Chula Vista: 878 Eastlake Parkway, Chula Vista, CA

Gelson’s

In partnership with Melissa’s Produce, Gelson’s will feature Hatch roastings on the following Saturdays from 9:30 a.m.-2:30 p.m. Case size is 23 pounds. Locations:

Aug. 10
Dana Point: (from 9 a.m.-1 p.m.) 24 MonarchBayPlaza, DanaPoint, CA  92629

Aug. 17
Westlake Village: 2734 Townsgate Road, Westlake Village, CA  91361

Aug. 24
Newport Beach: 1660 San Miguel Drive, Newport Beach, CA  92660

August 31
Sherman Oaks: 4520 Van Nuys Blvd., Sherman Oaks, CA  91403

Sept. 7
Silver Lake: 2725 Hyperion Ave., Los Angeles, CA  90027

Sept. 14
Calabasas: 22277 Mulholland Hwy., Calabasas, CA  91302

Ralphs

In partnership with Frieda’s, Ralphs will feature Hatch roastings on the following Saturdays from 8 a.m.-4 p.m. (or while supplies last). There will be three heat levels — medium, hot and extra hot! Cost is $16.99 for 10 pounds and $24.99 for 25 pounds. Locations:

Aug. 10

Costa Mesa: 380 E. 17th St., Costa Mesa, CA 92627

La Canada: 521 W. Foothill Blvd., LaCanada, CA 91011

Sherman Oaks: 14440 Burbank Blvd., Van Nuys, CA 91401

Baldwin Hills: 5080 Rodeo Road, Los Angeles, CA 90016

Aug. 17

West L.A.: 11727 Olympic Blvd., Los Angeles, CA 90064

Huntington Beach: 5241 Warner Ave., Huntington Beach, CA 92649

Pasadena: 3601 E. Foothill Blvd., Pasadena, CA 91107

Tustin: 13321 Jamboree Road, Tustin, CA 92782

Aug. 24

Villa Park: 17801 Santiago Blvd., Villa Park, CA 92861

Los Angeles: 260 S. La Brea Ave., Los Angeles, CA 90036

Studio City: 12842 Ventura Blvd., Studio City, CA 91604

Huntington Beach: 19081 Goldenwest St., Huntington Beach, CA 92648