It’s that time again, Hatch Chiles are back. Here-one-day and gone-the-next, Hatch Chile peppers come to us from small farms across the Hatch Valley of New Mexico where the intense sun during the day turns into much cooler nights, giving these chiles their unique flavor. Available during the late summer months of August and September, Hatch Chiles are typically roasted to bring out both the subtle sweetness and heat, giving any favorite Southwest-inspired recipe a seasonal boost. Today we’ve created a quick-meal by pairing Hatch Chiles and Black Beans with a little onion, yellow bell pepper, cilantro and homemade guacamole for a hearty, protein-packed summer bowl.
Benefits of Hatch Chiles
- High in vitamin C
- Rich in vitamin A
- High in fiber
- High in Capsaicin, shown in some studies to stimulate weight loss when added to a healthy diet.
IT’S SIMPLE: How to Roast Hatch Chiles
Place chiles under the broiler in a hot oven until the skin begins to blister. About 5-10 minutes. Watch closely, flipping chiles over half-way through the cooking time. Chiles are ready when entire surface is blistered.
- Place hot chiles in a ceramic bowl.
- Cover with a clean cloth until slightly cool to the touch.
- Remove skins and seeds.
- Use in your favorite recipe or freeze for later use.
