The peppers are almost here. We are getting great weather reports from our grower of twenty years in New Mexico and they’ve started the pepper harvest this week. Which means we are expecting the first shipment of peppers this weekend! Now know the supply of hot peppers will be limited the first week, but we’ll have plenty of mild—so get hatchin’ on those recipes! Give the hot peppers another week or so to reach just the right temp. And mark your calendar for August 9th, when our 22nd Annual Hatch Chile Festival begins. That means daily roasting (I can smell it now), sweet green heat sprinkled into a little bit of everything across the store, and all your go to guides about what to do with the peppers once you get them home.
To help get you in the proper pepper state of mind, here is a sneak preview of a few of the Hatch items you will see in store this year:
Southwestern Pasta Salad with Hatch Peppers – Bowtie pasta packed with flavor! Black beans, marinated roasted tomatoes, grilled corn, cilantro, Cotija cheese, and, of course, Hatch peppers! Tossed in our scratch-made Hatch Lime White Wine Vinaigrette and ready to be the main dish or a sensational side.
Hatch Pepper Pimento Mac ‘n’ Cheese – Oh yes, we did. Your favorites have come together in one incredible dish: roasted Hatch peppers, Southern Style Pimento Cheese, and creamy, homestyle macaroni and cheese made with heavy cream. Comfort food at its finest!
Chicken with Poblano and Hatch Pepper Rajas – Roasted Poblanos and Hatch peppers paired with creamy, rich Mexican Crema and salty Cotija cheese make this a chicken dish to remember!
And of course we have your favorites back again: Hatch Tortillas, Roasted Hatch Marinated Sirloin, Hatch Salsa (are you getting any ideas, fajitas, maybe?). There is also, chips, cookies, breads, and a whole list of other things we added peppers to.