Every summer, the sun-drenched Hatch Valley in southern New Mexico comes alive with rows of green chiles ripening under the desert sky. It’s here, in this unique microclimate, that Hatch chiles get their signature earthy, smoky and slightly sweet flavor.
Farmers like Duane Gillis know this land well. The combination of volcanic soil, high elevation and hot days followed by cool nights creates the perfect environment for chiles that are as bold as they are beloved.
“The drier the year, normally the better the flavor you have in the chile,” Gillis says. “When we get a lot of rain it does change the flavor of the chile. This year we’re in a drought so the chiles should have a really good flavor this year.”
The seasonal flavor is celebrated far beyond New Mexico as grocery stores set up roasting stations in their parking lots, turning shopping into a smoky, savory event. The chiles are fire-roasted on site, then bagged and ready for everything from tacos to tamales.
Looking to roast your own at home? Food blogger and cookbook author Yvette Marquez of Muy Bueno shows just how easy it is. Roast your chiles on the grill, stovetop or in the oven, then steam, peel and freeze, or use them right away in your favorite dishes.
“Today I’m going to show you how to roast long green chile,” Marquez says. “Here we have some Hatch chile from Hatch, New Mexico. It’s a simple process. Sometimes stores even sell them pre-roasted. I’m going to show you how to roast them easily in your home, in your broiler.”
Whether roasting the chiles at home or purchasing them at a retail roasting event, either way, from field to flame, Hatch chiles bring bold, unforgettable flavor to your table. But act fast as this seasonal sensation isn’t around for long.
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