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.
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.
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.
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.
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.
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
Enjoy, enjoy, enjoy!
- 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)
- Combine the (lemon juice),chiles, pine nuts, garlic, and Parmesan cheese in the bowl of a food processor.
- Process until the mixture is smooth.
- With the processor running, drizzle in the olive oil and mix until well-blended.
- Add salt and pepper to taste.
- Serve over pasta or potatoes with additional Parmesan cheese - you can also serve over "zoodles" (spiralized zucchini noodles), with vegetables and chips/crackers.
- 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.