Heads up — it’s hatch chili season
If you smell smoke and notice a giant roasting wheel charring peppers on an open flame outside of your favorite grocery store, don’t panic.
Hatch chili season is a cult-favorite August tradition in the Southwest U.S. that brings many out of their air-conditioned bunkers and into grocery store parking lots — and it’s happening now.
Grown in Hatch, N.M., this little pepper’s reach now extends well beyond neighboring states, and many retailers throughout the U.S. are offering the short-season pepper to shoppers — roasted or plain. Hatch chili pepper season is over almost as soon as it begins, typically stretching from early August to mid-September.
Most like Anaheim peppers, moderately spicy, Hatch chili peppers add a delightful smoky kick when diced in everything from chili to quiche to salsa. If you spot these long, vibrant green chilis — whether it’s in the parking lot or produce aisle — it’s worth tossing a bag of the smoky peppers into your cart while you can.
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While Hatch chilis can be enjoyed straight off the pepper plant, roasting the chilis unlocks their smoky-sweet flavor. It also creates a supple texture and makes it easier to remove the outer skin.
Catch a Hatch chili pop up
Whether you’re looking to try your first or 50th roasted hatch chili, #iHatchChile has a state-by-state chili roast finder so you can locate your nearest retailer that is roasting. What’s more, several grocers, like State Bros. Markets, are hosting pop-up events celebrating the Hatch chili.
This year California-based Stater Bros. Markets has teamed up with produce partners Aramburo Produce, Progressive Produce and Westlake Produce to host a series of New Mexico Hatch chili roasting events at several Stater Bros. Markets parking lots from Aug. 5 to Sept. 2.
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During these events, roasting is available free for customers who purchase a 10-pound or 25-pound box, according to a news release.
Roast and enjoy Hatch chili peppers at home
Once you secured an ample supply of roasted green chilis, let them cool on your kitchen countertop while you unpack groceries, as they steam nicely as they cool in a paper bag.
Hatch chilis can be enjoyed immediately, stored in the refrigerator or frozen to be enjoyed well into winter. After the chilis cool, seal in the smoky flavor store in an air-tight plastic bag.
If you’re looking to roast your Hatch chilis at home, they are easy to throw on a grill or simply broil on a baking sheet. Rotate every four to six minutes to ensure an even char on all sides of the spicy pepper.
You can use Hatch chilis as a condiment, stir into salsas, sauces, soups, sautés and stews for an extra smoky kick. Cookbook author Lisa Fain’s Hatch Green Chile Cornbread is a favorite if you’re in the mood to bake. Additionally, Fain’s Texas Pork Green Chili is a go-to for the first cool evenings of early fall nights when a warm chili or stew finally sounds appealing.
