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Beemster Hatch Pepper Cheese

posted on August 23rd, 2016 by Carl Smith

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. Serving Ideas 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. Beverage Pairings Pair with white wines and beers known for citrus notes and crisp acidity, or red wines that are full-bodied… Read More

Hatch Chile Poke, Fiesta Roll, & Crab Cakes!

posted on August 19th, 2016 by Craig Tsuchiyama

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

Hatch is Back in our Bakery

posted on August 18th, 2016 by Lauren Pepin

If you haven’t visited our store in the last week or so, you might not realize that we are smack dab in the middle of one our favorite seasons of the entire year, Hatch Chile season! 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… Read More

Hatch‑Tastic Dishes in our Café!

posted on August 16th, 2016 by Brian Casey

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

Life of a Hatch Chile – Stages & Uses

posted on August 16th, 2016 by Nicole Vuletich

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 Heating Up!

posted on August 8th, 2016 by John Savidan

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

Cheese of the Month – Hatch Cheddar Cheese!

posted on August 4th, 2016 by Carl Smith

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 Ingredients: 2 cups uncooked macaroni noodles 1/2 cup butter, melted 1/4 cup flour 2… Read More

Clear Springs Trout with Blueberry Hatch Sauce

posted on August 24th, 2015 by Craig Tsuchiyama

Bristol Farms' Seafood department has been offering its customers excellent quality boneless Rainbow Trout fillets from Clear Springs for years! Clear Springs has been our trusted partner for Rainbow Trout and for three main reasons: freshness, a 100% bone free guarantee on their clear-cut fillets, and their commitment to responsible aquaculture practices. Clear Springs Rainbow Trout is raised in pure, clean oxygenated water along a 30-mile stretch of the Snake River in the Magic Valley. This is the very reason the trout offered by Clear Springs is second to none. Rainbow trout is slightly nutty and sweet in flavor, with a tender flesh. The larger the fish (1kg or more), the more flavor. Rainbow Trout is very versatile and can be enjoyed baked, broiled, poached, steamed, grilled, and pan fried. Try pan frying in a bit of melted butter with some salt & pepper for a quick and simple meal, or bring out your inner chef with our Grilled Clear Springs Rainbow Trout with Blueberry Hatch… Read More

Back by Popular Demand – Hatch Chile Ice Cream

posted on August 19th, 2015 by Roger Arechiga

Last year, we had an opportunity to partner with local ice cream artisans from L.A. Creamery to come up with a Bristol Farms exclusive limited edition Hatch Chile Ice Cream. The ice cream was an instant hit with customers and flew off the shelves. Now, we are pleased to announce we are bringing back our Hatch Chile Ice Cream due to popular demand! Starting Thursday, August 20, you can find our Hatch Chile Ice Cream in store. If you love Hatch Chiles, you will LOVE this ice cream. The flavor delivers the perfect peppery zing and smokiness from the roasted Hatch Chiles, and finishes off with a zesty aftertaste. Those that shy away from spicy foods need not worry - the cream cuts any spice you would typically get from Hatch Chiles. Our Hatch Chile ice cream is great enjoyed on its own, but we had the pleasure of enjoying a scoop sandwiched between two of our Hatch Chile Chocolate Cookies from our Bakery. This combination is a winner! Our Hatch Chile Ice Cream has been featured in the… Read More

New! Bristol's Own Roasted Hatch Chile Pesto Sauce

posted on August 18th, 2015 by Carl Smith

We are all familiar with the classic Italian pesto sauce originally from Genoa, Italy. The wonderful blend of fresh basil, garlic, olive oil, Parmigiano-Reggiano, and pine nuts is simply delicious. This classic vibrant green sauce is unique to Italian cuisine, and commonly added to pasta. We would like to introduce you to a new twist on pesto sauce - Italy meets the Southwest in our Bristol's Own Roasted Hatch Chile Pesto Sauce! Our Executive Chef, Wally Mogollon, has taken traditional pesto sauce and kicked it up a notch by adding fresh Roasted New Mexico Hatch Chiles. Adding Hatch Chiles gives this pesto sauce a nice smoky flavor with a little sweet and heat. If you're a fan of spicy foods, then you'll love this sauce! You can use our Hatch Chile Pesto Sauce just like a traditional pesto. It is delicious spread as a sauce on pizza, or incorporated into pasta. You can also toss the sauce with Yukon gold potatoes and roast, or use as a marinade for shrimp or chicken and then grill… Read More

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