After 20 years, we still can’t get enough of this precious pepper.
Twenty years ago, we discovered this amazing pepper in the heart of New Mexico, where hot days and cool nights give it a flavor all its own. Stuffed or sautéed, fire-roasted or fried, this versatile variety will give any dish a signature punch. Spice up south-of-the-border classics like rellenos, salsas, and ceviches, but don’t be afraid of pushing your creative borders by using them in sweet dishes, too.
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We know Hatch.
And Hatch knows peppers.
No one throws a Hatch chile party like Central Market. We were the first to bring these special peppers to the Texas masses. And for the past 20 years, we’ve perfected our festival. We work with the same farmer in the village of Hatch, New Mexico, every year to make sure our harvest produces only the biggest, most flavorful peppers. Our in-store roasters have over 120 years of combined roasting experience. And no one brings you more ways to love Hatch peppers than we do.
Get this on your grill, then in your grill. We created Natural Angus burgers that crackle and sizzle with the spicy crunch of hot Hatch chiles and the tongue-tingling tang of rich blue cheese. What you get is an irresistibly juicy, flavor-filled instant classic that stands up to your favorite burger-friendly sides, and Hatch enough to make you love it.
This new masterpiece was so worth the two-decade wait. Hatch chiles roasted to perfection and diced, then folded into a smooth blend of sour cream and cream cheese – with a dash of fresh lime juice – for a perfect balance of complementing flavors, baked in a graham cracker crust. It’s the perfect after-dinner cool-down for those summertime meals.
This new favorite starts with kale and collard greens tossed with crisp cucumbers, grape tomatoes, roasted sweet potatoes, and roasted Hatch peppers, then topped with Cotija cheese crumbles and Hatch lime vinaigrette. The combo of sweet potatoes and Hatch chiles makes this salad a little old-school, a little down-home, and down-right delicious!
Pepper people, this one’s for you. Just describing it makes our mouth water. Our Chefs stuffed poblano peppers with meatballs made with fresh ground pork, cilantro, Monterey Jack, Cheddar, and Cotija cheeses. On top, we spooned tomatillo sauce, more cheese, and our special Hatch pesto cream sauce. Grab a really big fork.
Veteran Hatch Heads will be familiar with these. Our rolls combine two of our favorite things – roasted, hot Hatch chiles and cheese. If you want your mind blown, go for mini sandwiches made from our in-house roast beef, horseradish, and mustard. Also, perfect paired with Hatch Chile Butter.
Our Dairy Buyer inspired the award-winning chefs at High Road to create Hatch ice creams you have to taste to believe. Hatch chiles are roasted, sugared, puréed, then added to ice cream filled with broken chunks of chocolate for a blend that gives you a hint of just-hot-enough heat as it melts in your mouth.
Pepper-infused condiments? Hatch, yeah! This collection of Hatch-infused condiments is made with fresh Hatch chiles roasted to smoky perfection and flavored with tangy pineapples, zesty jalapeños, and spicy mustard seeds. Trust us, your burgers, hot dogs, seafood, steaks, and chips will thank you.
New this year, and bursting with flavors Texans will love! Our Market experts stuffed a tender, roasted chicken breast with roasted Hatch tamale stuffing that blends earthy masa, mild Hatch chiles – roasted daily in our stores – and Monterey Jack and Cheddar. Spicy, tangy, and the perfect blend of Texas and Southwestern flavors!
The ultra-creamy texture of this young cheese comes from the milk of cows grazing on some of the newest, freshest, most nutrient-rich first grasses of early spring. Its delicate, melt-in-your mouth butteriness is the ultimate backdrop for the sweet flavor of Hatch chiles. Oh, the casseroles you could make!
Don’t let the smooth look of Frankie V’s Creamy Hatch Hot Sauce fool you. That smoothness has some heat, thanks to the roasted Hatch chiles blended with coconut milk, herbs, spices, and a splash of lime. If heat is what you want, open a bottle of High Octane’s Hatch BBQ Sauce. Hatch peppers, spices you can see, and not much else go into every engine-revving bottle.
Don’t know what to do with your peppers? Don’t sweat it – here’s a crop of recipes to choose from. Happy Hatching!
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Tips for freezing and storing your hoarded Hatch chiles.
Remember: Roasted chiles freeze better than fresh.
Remove seeds and outer skin of roasted chiles or just grab them roasted from the produce department.
Pack seeded and skinned chiles in a freezer bag with all air removed. The fewer per bag, the better. Don’t overcrowd!
Freeze chiles within 24 hours after packing. Lay flat in the freezer.
When you’re ready to Hatch, thaw and enjoy!
First, look for a bright green color – the brighter, the better.
Check the shape, too – the ideal pepper is symmetrical.
Then pick one up. The skin should be smooth, and when you give it a little squeeze, it should be firm.
It should also feel a bit heavy for its size (probably all that flavor it’s holding!).
Betty’s Broiler Method:
Preheat broiler. Place chiles under the broiler for 6-8 minutes. Turn peppers to allow all sides of the skin to completely blacken and blister.
The Cheater’s Range-Top Method:
Cover gas or electric burner with a layer of heavy wire mesh. Once the mesh is hot, place chiles on top, turning occasionally. Remove once skins have blackened and blistered entirely.
Comal Cowboy Method:
Heat a comal (the cast-iron griddle used to heat tortillas) or iron skillet. Place several chiles on it, and turn until they completely blacken and blister.
Uncle Randy’s Method:
Place chiles on charcoal or gas grill about 5-6 inches above heat source. Turn as skin blackens. Remove once skins are completely charred and blistered – if there are green spots, the skin won’t come off.
Once the chiles are blistered and black all over, place them in a plastic or paper bag for about 10 minutes
to steam. Put on a pair of rubber gloves (chile burns sting!), take the chiles out of the bag, and remove the skins by
running them under cool water and rubbing them gently. The skin should come right off.
If you’re not going to use the chiles right away, freeze them – remove the stems, membranes, and seeds, put them in airtight freezer bags, and place them in the freezer.
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