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Hatch chilies are here and I am so excited! Every year, I look forward to the arrival of these delicious chilies. The biggest reason is because I roast, puree, freeze and use them throughout the year. My frozen supply of hatch chilies was depleted in February, since I was freely sharing them with friends and family.
Hatch Chilies Eggs Benedict – Yes, Please!
One of the most requested dishes in our house is hatch chili Eggs Benedict. Especially, when we all get together for various holidays and I make brunch. It is the most requested dish for brunch in my house and when we have company over for brunch.
How and When to Find these Roasted Hatch Chilies
Hatch chilies are grown in Hatch, New Mexico, in a valley that stretches north and south along the Rio Grande River, from northern Taos Pueblo to southern Isleta Pueblo. The hot days and cool nights are said to be a huge factor in the unique flavoring of the chili. The chilies are harvested early August through the end of September and are available raw or roasted at a variety of produce markets and grocery stores. In the Dallas, Texas area, Central Market and Whole Foods sell them freshly roasted.
What Dishes Can These Chilies Enhance?
This chili is typically roasted and added to various dishes, which are only limited by your imagination. Using the roasted hatch chilies can elevate any dish that calls for a chili. Also, since it has varying degrees of heat, ranging anywhere from mild to extra hot, most people are able to enjoy its unique flavor. With that said, I typically buy the mild and hot and mix them together. This combination provides a nice flavor with a little bit of a spicy, warm finish. In our home, we add the chilies to stews, soups, hollandaise and béarnaise sauces. Of course we add them to chili, basically we add them to all kinds of dishes. We have even added the chilies to our crab cakes! So delicious!
How to Process and Freeze the Chilies
I tend buy the hatch chilies already roasted, let them cool and put them in bags in the refrigerator. Once they are cool enough to handle, I peal the chilies, cut the tops off and puree them in the food processor. When the chilies are fully pureed, I place them in large silicone ice cube trays and freeze them overnight. After they are fully frozen, I put the large cubes into bags of six, and use our seal a meal to vacuum seal them. You can follow along with my Hatch Chili Tutorial here. All I can say is that this is one of the most prized chilies for me and I think you will be pleasantly surprised by how versatile and flavorful they are.
Enjoy,
Sherri
