Oh yes!  It is Hatch Chile season again…that magical 6-8 weeks of the year when the smell of roasting chiles greets you at the entrance of many markets; when those same markets offer an abundance of every day foods turned up a few (or several) degrees with the heat of the Hatch; when you clear a shelf in your freezer so you can stock up for the year.

Hatch Chiles in the roasting bin ~ photo courtesy of The Devil Wears Parsley

If you haven’t been to a Melissa’s Produce Hatch Chile Roasting, I highly recommend the experience.  It’s so fun to see the big bins filled with bright green chiles that are poured out roasted and fragrant, just waiting to be included in your favorite recipes.

All done – roasted chiles are ready to include in your favorite recipes! Photo courtesy of The Devil Wears Parsley

The Inland Empire Food Bloggers took a field trip to one of the season’s first events at Bristol Farms in Palm Desert – and had a blast!  Here’s a video peek at the Hatch Chile Roasting fun from my friend Natalie at The Devil Wears Parsley.

Bristol Farms 1
From top to bottom, Bristol Farms is in Hatch Chile party mode, overflowing with fresh chiles and chili products…like dips, guacamole, pineapple mango Hatch Chile salsa…
Bristol Farms 3
…there was also Hatch Chile sushi, chicken sausage, a variety of specialty meats, and dried Hatch Chiles…
Bristol Farms 2
…and amazing bakery treats like Hatch Chile cornbread, chocolate zucchini cake, and even Hatch Chile scones!
Bristol Farms 4
Gift baskets and pre-orders are at the ready, as well as Melissa’s Produce Hatch Chile Cookbooks – don’t forget to enter our giveaway contest below!

Hatch Chiles are grown only in the Mesilla Valley of New Mexico and are available during August -September each year.  They have a wonderfully distinctive flavor that complements many foods, from very elaborate to the most simple recipes.

Roasting Hatch Chiles
You can roast the fresh chiles at home too.
Roasted Hatch Chiles Labeled
I like to store them in smaller bags that I label with how many chiles are in it, and, if I know what recipe a particular bag is for I’ll write that too.

Speaking of recipes, we have four – count ’em, four! – copies of Melissa’s Produce Hatch Chile Cookbook signed by Chef Ida Rodriguez to give away, so be sure to scroll down to the bottom to enter for your chance to win one.  The Hatch Chile Pesto recipe I’m sharing with you is just one of the tasty recipes you’ll find in this great book.

Hatch Chile Pesto Sauce 2
Hatch Chile Pesto is really quick and easy to make in your food processor or blender.
Roasted Hatch Chile & Grape Pizza
Roasted, peeled and sliced Hatch Chiles are perfect on a cast iron skillet pizza with roasted Moscato Grapes.
Hatch Chile Peach Salsa
You don’t even need a recipe for this fresh and tasty salsa with Hatch Chiles, peaches, red onion, lime juice and cilantro ~ delicious over salmon, pork or chicken, on a melty quesadilla, or with tortilla chips
It goes without saying that Hatch Chiles are a perfect addition to a grilled cheeseburger!

Be sure to check out what my IEFB blogger buddies made with their Hatch Chile bounty, and scroll to the bottom to enter to win a copy of Melissa’s Produce Hatch Chile Cookbook!

Natalie at The Devil Wears Parsley made beautiful Hatch Chile Chicken Breakfast Sausage


Sara at My Imperfect Kitchen made Hatch Chile and Chicken Puff Pastry Pockets


Rebekah at Decadently Fit made Hatch Chile Quinoa Stuffed Zucchini


Hatch Zucchi_Fotor 2

Enjoy, enjoy, enjoy!


5.0 from 2 reviews
Hatch Chile Pesto
Prep time
Total time
Super easy to make and super delicious too - Hatch Chile Pesto is great on pasta, potatoes, fresh tomatoes - you can use it as a dip for crackers and chips too! *reprinted with permission from Melissa's Produce Hatch Chile Cookbook
Serves: 4-6 servings
  • 8 Hatch Chiles, roasted, peeled, stemmed and seeded
  • ½ cup pine nuts, toasted (toss the nuts in a skillet over low heat until fragrant and golden brown)
  • 6 cloves roasted garlic
  • ¼ cup freshly grated Parmesan cheese, plus more if desired
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • Juice of one lemon (this is my addition to the recipe)
  1. Combine the (lemon juice),chiles, pine nuts, garlic, and Parmesan cheese in the bowl of a food processor.
  2. Process until the mixture is smooth.
  3. With the processor running, drizzle in the olive oil and mix until well-blended.
  4. Add salt and pepper to taste.
  5. Serve over pasta or potatoes with additional Parmesan cheese - you can also serve over "zoodles" (spiralized zucchini noodles), with vegetables and chips/crackers.
  6. NOTE: You can make this in a blender; combine all the ingredients in the container of your blender and pulse/mix until smooth, adding a bit more oil if necessary.

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Note: Melissa’s Produce generously supplied the Hatch Chiles, pine nuts and cookbook for this posting so that I could cook with them and share my thoughts with you.  All the opinions expressed are my own.

6 comments on “It’s Hatch Chile Season!”

    • Me too, Cathy! That Hatch Chile Pesto from Melissa’s Produce Hatch Chile Cookbook is so good; we had it on Melissa’s Peewee Potatoes tonight – yum!

  1. Great idea portioning the chiles into bags for freezing for individual recipes! Totally gonna copy that one… though believe it or not, my supply is running low!

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