Surprising Recipe Twists Using Hatch Green Chiles From New Mexico

CALIFORNIA — It's Hatch chile season!

Harvested from August though September in Hatch Valley, New Mexico, the mild-to-hot, green peppers are a much-anticipated staple in the Land of Enchantment and now are beginning to make their annual arrival in the Golden State.

When roasted, the chiles add a savory, zingy pop to just about any entree, and scads of recipes are just a click away on the internet. But for more unusual dishes with the signature chile's sweet and spicy flair, check out the recipes below— for cookies, mac 'n cheese and even a cocktail — courtesy of the Southern California grocer Gelson's Markets.

So where to find Hatch green chiles in California? Some Hatch, N.M. growers offer online sales with direct shipments of fresh or roasted chiles.

Numerous supermarkets throughout California also feature roasting weekends. Follow this link for more store information. (Double-check with the establishments to confirm dates still are planned.)

And for Southern Californians who live near a Gelson's, the roasted variety is for sale by the case for a limited time. (Details here, along with a recipe for Hatch Chile & Chicken Enchiladas.)

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Hatch Chile Chocolate Chip Cookies

Yield: 24 cookies

Ingredients

• 1 cup fresh Hatch chiles, chopped with seeds
• 1 cup butter, room temperature, divided
• ½ tsp cayenne pepper
• 1½ cups flour
• ¼ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 ¼ cups dark chocolate chips

Directions

1. In a small pot, combine the chopped chiles and ⅔ cup of the unsalted butter, and warm them over medium heat until the butter has melted.
2. Reduce the heat to low, add the cayenne pepper, and cook for another 15 minutes.
3. Strain the chiles from the melted butter, discarding the chiles, and let butter cool to room temperature.
4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set the bowl aside.
5. In a large bowl, beat together the chile butter and remaining reserved butter until smooth.
6. Add the sugars, egg, and vanilla extract, one ingredient at a time, beating well after each addition.
7. Fold in the dry ingredients, mixing until just combined.
8. Fold in the dark chocolate chips, mixing until evenly distributed.
9. Lay out 2 sheets of plastic wrap about 12 inches long. Roll the cookie dough into two logs about 3-inches around, wrap them tightly in the plastic wrap, and store them in the refrigerator overnight — or for at least two hours.
10. Preheat the oven to 375º.
11. Unwrap the cookie dough logs, cut them into 1-inch rounds, and set them on an ungreased, nonstick baking sheet.
12. Bake until the edges are golden and a toothpick inserted in the center comes out clean, about 10 to 14 minutes. Bang the pan on a stable surface to stop the cookies from rising — this will give them a lovely, chewy texture.

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Hatch Chile Mac & Cheese

Servings: 6

Ingredients

• 1 lb orecchiette pasta or medium pasta shells
• 1 tsp olive oil
• 3 Tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 cups fresh Hatch chiles, diced small, divided
• 3 cups heavy cream
• 1 5-oz can evaporated milk
• 8 oz sharp cheddar, grated, plus more for topping
• 8 oz smoked Gouda, grated, plus more for topping
• Salt, to taste
• Black pepper, to taste

Directions

1. Preheat the broiler.
2. Prepare the pasta according to the instructions on the packaging, and then strain it, toss it with the olive oil, and set it aside.
3. In a medium heavy-bottomed pot, combine the unsalted butter, garlic, and 1 ½ cups of the Hatch chiles (and their seeds) and sauté them over medium heat for 5 to 7 minutes or until the butter browns and the veggies develop some color.
4. Add the heavy cream and evaporated milk, stir the mixture together, and bring it to a gentle simmer for 10 minutes.
5. Remove the veggies from the heat and, using a mesh sieve, strain the mixture over a bowl, reserving the cream and discarding the chiles and garlic.
6. Add the cream back into the pot, and warm it over medium heat until it’s almost simmering.
7. Whisk in the cheddar in 4 batches, sprinkling it over the hot cream and whisking continually. Do not add too much cheese at one time: allowing the cheese to melt completely between additions will give you a smooth, creamy cheese sauce.
8. Whisk in the Gouda in 4 batches, sprinkling it over the hot cheese sauce and whisking continually.
9. Season the cheese sauce with salt and pepper. It will be very creamy.
10. In a large bowl, combine the cooked pasta, cheese sauce, and remaining ½ cup of Hatch chiles.
11. Transfer the mac and cheese to a baking dish and top with shredded cheddar and Gouda.
12. Broil the mac and cheese on high for 5 minutes, or until the cheese has melted and begins to bubble.
13. Allow the mac and cheese to cool for 5 to 10 minutes and serve.

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Bloody Mary & Roasted Hatch Chile-Infused Vodka

Servings: 1

Ingredients

For the roasted hatch chile-infused vodka:

• 3 Hatch chiles, roasted and peeled
• 1 clove garlic
• ½ tsp dried red pepper flakes
• ½ tsp coriander seeds
• 5 black peppercorns
• 2 ½ cups vodka

For the Bloody Mary:

• Lemon wedge
• Lime wedge
• 4 oz tomato juice
• 3 dashes Tabasco sauce
• 2 dashes Worcestershire sauce
• Pinch of sea salt
• ⅛ tsp celery salt
• Pinch of coarsely ground pepper
• ¼ tsp horseradish, peeled and freshly shredded
• 2 oz Roasted Hatch Chile-Infused Vodka
• Ice cubes
• Optional garnishes: carrots, celery, olives, pickles, Jack cheese and Hatch chiles

Special equipment: 1-quart Mason jar

Directions

1. To make the roasted Hatch chile-infused vodka: Roast the chile peppers over an open flame or on a baking sheet in a 500º oven, until charred and tender.
2. Transfer the chile peppers to a medium bowl, cover the bowl with plastic wrap, and allow the peppers to cool.
3. Using a towel, wipe off any charred skin from the chile peppers. Remove the stems and transfer them to a clean 1-quart Mason jar.
4. Add all of the remaining ingredients, screw on the lid, and store in a cool, dry place for up to 7 days. Note: the vodka can be used after 5 hours, but we recommend letting the flavors steep for at least a week.
5. Strain the vodka into a clean 1-quart Mason jar, and discard the chile peppers and seeds. The vodka will keep in the fridge for up to 2 weeks.
6. To make the Bloody Mary: Squeeze the lemon and lime wedges into a shaker. Add all of the other ingredients except the vodka, and stir. Taste the mix and adjust the seasoning, if needed.
7. Pour the vodka into the shaker. Add the ice cubes and shake.
8. Fill a pint glass about halfway with ice, and strain the contents of the shaker over it. Garnish and enjoy!

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