I came across Hatch chiles at Wegmans today and was unable to pass them by. Back when we lived in Colorado, Hatch chiles were a seasonal indulgence. The chile roasters would appear at the supermarkets and you could smell the roasting peppers for miles. Occasionally, we would drive down to Santa Fe to enjoy some chile-laden cuisine, but by far the best chiles were found at our friends’ house. Nancy was from New Mexico, and she had a way with green chiles. If I remember correctly, her parents would bring them to her. She would simply roast them, skin them, slice them, and mix them with some onions. They were so good. She served them pretty simply, alongside a bowl of melted queso and chips. We devoured them. It was totally different from the various tomato-and-chile-based salsas you see everywhere. Her dish put the flavor of the Hatch chiles on display, and they were worth savoring.
I’m planning to do something similar with my chiles. The ones I picked up today are wicked hot (note to self: wear gloves next time!) so instead of simply eating them on chips, I may add them to pizza, burgers, or tacos. If I feel really crazy, I may even add them to chocolate chip cookies. No matter what I do, I know they’ll be delicious.
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