If you've been in our stores recently, you've probably noticed it's a bit "hatch-ified." You most likely saw some Hatch chile samples around the store too - namely, our Hatch Chile Guacamole. And if you were daring enough to dip a chip in that spicy guac, we're going to assume that you fell in love. If you brought a container home with you, we're sure it didn't last very long. The stuff is hard to resist.
And that's why we're giving you your very own Hatch Chile Guacamole recipe so that you can make it yourself. Because sharing is caring and because, chips and guacamole might as well be gold in Southern California. We're all kinda obsessed with the irresistible snacking combo.
Hatch Chile Guacamole
2 ripe Haas Avocados, pitted
1/2 small red onion, finely diced
1/4 cup roasted hot Hatch Chile, finely diced (Use our tips for roasting and cutting here - or purchase our ready-made roasted and finely chopped Hatch chiles)
1/4 cup cilantro, finely chopped
1/4 cup… Read More
Is your plain bagel and cream cheese breakfast on-the-go lacking a little something extra? Then feast your eyes on our Hatch Chile cream cheese. Made with authentic Hatch Valley chile that we’ve roasted, peeled, seeded, and finely chopped, this perfectly spicy cream cheese is just what your toasted bagel needed.
But this cream cheese is way more versatile than that!
-Use it to stuff jalapenos and bake for a double-header of spice that just may be the best jalapeno popper you’ve ever tasted.
-Spread a thin layer of it on a wrap and then layer on your roasted, sliced turkey, lettuce, tomatoes, and onions for a quick lunch that’s great fresh or packed up for an office lunch.
-Mix 1/2 cup of it with 1 bag sauteed spinach, 1/4 cup chopped yellow onion, and 2 cloves minced garlic and stuff your otherwise bland chicken breasts with it. Brown in some olive oil on the stove top and then finish in the oven for creamy and spicy stuffed chicken.
-This cream cheese is also… Read More
We think it’s important to build strong relationships with our talented farmers. Gillis Farms is a prime example of how we’ve done just that.
Duane Gillis is a 4th generation farmer whose passion lies in the Hatch chile. Duane began learning how to farm chile at a very young age with the help of his parents, who were known for producing Hatch chile as well as onions, squash, and other vegetables. in 1984, Duane started farming on his own while still contributing to the original family farm.
Duane is the epitome of a family man who stays true to his roots and it definitely shows. He’s also remarkably knowledgeable with the best Hatch chile growing practices. We’re pretty thankful for that, too.
This year, Duane invited Bristol Farms employees to his Hatch Valley home and his 450 acres of chile so that he could share his story, farming expertise, and of course - a taste of his delicious and meaty Hatch chiles. His mom, in her wise age, told us about many stories… Read More
It all starts in the rich soil of the valley of Hatch, New Mexico, where the life of a Hatch Chile is born. After harvest in late July and August each year, the Hatch chile takes on a new life cycle, transitioning through stages in which spicy food enthusiasts can incorporate this wondrous pepper into every dish enjoyed throughout the year. From freshly harvested to roasted and pureed, below are the many stages the Hatch chile can go through, along with some tips on adding to some of your existing favorite dishes and some new.
Fresh, Unroasted Whole Hatch Chiles - Typically bought in bulk for roasting at home. Roast whole, let cool, remove the skins, and freeze in storage bags for use in dishes throughout the year. When ready to use, simply remove from the freezer and allow to reach room temperature before preparing.
Raw Chopped Hatch Chiles - Roasted Hatch chiles are a preferred flavor over fresh, yet you can add diced fresh Hatch chile to the cooking process of soups and… Read More
Hatch chile season is here! To say we're excited would be quite the understatement. To celebrate our favorite little pepper, our Bakery is proud to serve you with our famous Hatch Chile Cornbread, Hatch Chile Pepper Jack Scones, and Hatch Chile Chocolate Cookies.
Our Hatch Chile Cornbread is a twist on our traditional cornbread with the addition of freshly roasted and diced Hatch chiles. Hatch Chile Pepper Jack Scones have cheddar, pepper jack, along with our beloved Hatch chiles. Hatch Chile Chocolate Cookies have a unique mix of ingredients which includes chocolate chips, walnuts, Tahitian vanilla, and Hatch chiles. The combination of flavors in our cookies is out of this world.
If you are looking for lighter alternatives or pairings with Hatch chile, visit our Deli, Sushi, Meat or Cheese departments. We have so many wonderful products to choose from. Keep in mind that chile contains calcium, iron, magnesium, and other minerals and vitamins, so that qualifies them as… Read More
Calling all Hatch Chile-Heads! It's time to add another check mark to your Hatch cheese discovery list. We first introduced you to our Hatch Pepper Cheddar, and now we're proud to offer its spicy, sweet sister from the Netherlands, Beemster Hatch Pepper Cheese.
Beemster Hatch Pepper Cheese is a spicy yet deliciously creamy Gouda cheese that gets its peppery kick from hatch chiles which vary in heat from subtle to fiery hot. Don’t be scared, though; this sweet and creamy cheese takes you close to the fire without getting burned. We like to tame some of the flames with a sweetened accompanied fruit jelly or spread, such as Dalmatia Fig Spread.
This is a great melting cheese, so add it to beans & rice, tacos, nachos, and fajitas. You can also spice up a routine turkey sandwich or create a Southwestern burger with a few slices of avocado.
Pair with white wines and beers known for citrus notes and crisp acidity, or red wines that are full-bodied… Read More
It’s Hatch Chile time, and we’ve been roasting them fresh every day. While their popularity mainly exists with a variety of Hispanic deli and bakery dishes, we’ve found other ways of presenting its unique flavor into other ethnic foods. Sushi and it’s “Westernization” has developed into much more than its fish and rice origins with many fusion type restaurants blending sushi with other ethnic flavors. Our sushi masters created a new fusion sushi with our own Fiesta Roll, and during Hatch chile season, we add fresh roasted Hatch chiles to make our Poke and Fiesta Roll better than ever.
Hatch Chile Poke
Our Hatch poke is made fresh daily with a blend of high-quality ingredients. Using the same recipe as our ever popular Spicy Tuna Poke, we decided to turn up the heat a notch by adding diced roasted Hatch chiles. The unique smoky flavor of the roasted Hatch chiles combined with the flavor of our sesame oil blend really elevates the Hatch poke flavor to a league of… Read More
Our Cafés are heating up! It’s Hatch Chile season and these chiles are only here for a short period once a year. We've been busy in the kitchen cooking up some spicy, southwestern inspired dishes that you are sure to love! Visit any one of our cafés now through September 6 for a taste of these authentic Hatch chile dishes. Available in the following stores: Rolling Hills, South Pasadena, Manhattan Beach, Newport Beach, La Jolla, or Palm Desert.
Hatch Chile Omelet
3 egg omelet with roasted Hatch chiles and jack cheese. Served with a side choice of fresh fruit or breakfast potatoes, and choice of toast. $9.99
Hatch Chile Guacamole Burger
Take a big, juicy bite of this tasty limited edition burger. Smoky, rich Hatch chiles bring the heat and cool, fresh guacamole balances things out deliciously. Served on a brioche roll with green leaf lettuce, tomato slices, and with a side choice of french fries, fruit salad, potato salad, or a cup of our house-made soup. $9.99
Hatch Chile… Read More
It’s getting hot in here! Get ready for Hatch Chile Season.
Hatch chiles are only here once a year—in August and September—and that’s why you might find us Hatch-heads going a little nuts. Grown exclusively in the Land of Enchantment (New Mexico), Hatch chiles have a reputation among foodies as the best peppers grown in the U.S. and some people say the world. The Hatch chile has the same shape as its Anaheim cousin, but has firmer flesh and a greater range of flavor, from mild to medium. It’s that strong New Mexico sun, those cool nights, and the mineral-rich soil that makes the flavor so distinct. Hatches are hardly ever eaten raw; it’s when they’re roasted that the smoky richness and depth of flavor really shine. If you buy them fresh, we recommend roasting over an open flame to get the absolute best flavor possible. Once roasted, they're easy to seed and make a great Southwesterny addition to almost any dish. Hatches have a short harvest season—just six weeks! So… Read More
Hatch Chile season is here! Each year, we celebrate this delicious pepper through live roasts, delicious recipes, and pure excitement from our team members and customers alike. To add to the celebration, our Cheese Shoppes are proud to offer our own Bristol Farms Hatch Cheddar Cheese.
Our Hatch cheddar is an aged creamy white cheddar with flecks of real authentic Hatch chile peppers from Hatch, New Mexico. It is a nice balance of an aged smooth cheddar with a subtle bite from the smoky, spicy Hatch peppers.
Our Hatch cheddar cheese makes an ultimate grilled cheese, quesadilla, enchilada, cheeseburger, and more. One of our favorite uses is finely grating the cheese into a recipe for homemade mac and cheese! The possibilities are endless!
Enjoy our recipe below for Hatch Cheddar Mac and Cheese and catch our Hatch cheddar in store while it's available for a limited time.
Hatch Cheddar Mac and Cheese
2 cups uncooked macaroni noodles
1/2 cup butter, melted
1/4 cup flour
2… Read More