Cookin’ With Hatch

COOKIN’ WITH HATCH

Ready to get hung up on Hatch chile peppers? You better act fast, because these vibrant green chiles are only in season for a limited time.

Similar to Champagne, these chiles are exclusive to New Mexico’s Hatch region. When hot days, cool nights, and nutrient-rich soil combine in late summer, pure magic happens. As soon as they’re picked, our trusted farmers send the peppers directly to SoCal so we can roast them to smoky, beauty-marked perfection. The end result is a Sweet x Heat mashup that elevates every dish.

Order our roasted-and-ready peppers and you’ll see what we mean! Not sure where to start? Try this Hatch Pepper Quesadilla recipe from our friends at Melissa’s Produce. Cheesy and easy, it only takes ten minutes of active prep, leaving lots of time for our Hatch-infused Pico De Gallo and Chicken Tortilla Soup!

Hatch Pepper Pico De Gallo

Prep

10 min

Fridge

2-3 Hours

Print
Serves 4-6

INGREDIENTS

2 lbs Roma tomatoes, diced
1 1/2 cups red onion, diced
1 cup hatch chile peppers, diced
2 tbsp cilantro, chopped
1 lime
1/4 tsp salt

DIRECTIONS

Combine tomatoes, onion, chile peppers, and cilantro in a large bowl.

Add freshly squeezed lime juice and stir.

Sprinkle in salt and mix.

Cover bowl and refrigerate for 2-3 hours.

Serve with crisp tortilla chips and enjoy!

Hatch Pepper Chicken Tortilla Soup

Prep

20 min

Stove

Medium Heat

Cook

40 min

Print
Serves 6

INGREDIENTS

4 large tomatoes, sliced in half
1/4 cup Bristol Farms Extra Virgin Olive Oil
1/2 white onion, chopped
2 garlic cloves, minced
32 oz chicken broth
4 hatch chiles peppers, diced
4 cups chicken, shredded
1/4 cup cilantro, chopped
1/2 tsp salt
1/4 cup shredded cheese (optional)
1/4 cup sour cream (optional)
Bristol Farms Tortilla Chips

DIRECTIONS

Set oven to broil.
Place tomato halves face down on baking sheet. Drizzle with 2 tsp of olive oil and broil for 5 minutes.

In a pot or Dutch oven, add remaining olive oil and chopped onions. Cook for 5 minutes on medium-high heat.

Add garlic and salt. Cook for another 2 minutes.

Pour broiled tomatoes and juice into the pot. Add chicken broth, stir, and simmer for 12 minutes.

Use a hand blender (or pour into a regular blender) and mix thoroughly.

Stir in shredded chicken and chiles. Let simmer for 15 minutes.

Garnish with chopped cilantro, cheese, and sour cream.

Serve with tortilla chips for dipping and soak up the compliments!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.