These New Mexican chiles range from mild to spicy, but no matter their heat level, they trigger full-on obsession in their fans. It's time for you to be one of them
Hatch chile roasts are to New Mexico what shrimp boils are to the Northeast and catfish frys are to the South. Imagine: Throngs of hatch-obsessed folk sharing stories while they wait for their chiles to gently char in giant cages over an open fire.
If you live in New Mexico, Texas, or Southern California, then you're probably already aware of the Hatch chile phenomenon. Everyone else might require an additional explanation of the fanatic love for a vegetable that looks like nothing more than an extra-long green bell pepper. But take one healthy sniff, and you can immediately understand the difference. Hatch chiles are peppery and citrusy with a smoky aftertaste, but perhaps what makes them the most exciting is the chase.
for their bags of frozen chiles which are already roasted, diced, and ready to add to a variety of dishes.When cooking with Hatch chiles at home, make sure you roast them to enhance the flavor and intensify the heat level. Broil them in a single layer on a rimmed baking sheet until charred, 5 to 7 minutes per side.
Then you can slip off the skins, remove the seeds, and chop up the peppers for salsas, layer them on cheeseburgers, stuff them like chiles rellenos, or do what our food editor Rhoda Boone does and make the ultimate tailgating dip: hatch chile queso.
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