blog Category: Hatch Chile
posted on August 7th, 2018 by Alyssa Malmquist
Camarena Tequila x Hatch Chile
We're going to spice things up, literally. We’ve been celebrating the Hatch chile for years and with its popularity, we don't expect that to end. Not only can the Hatch chile spice up your favorite dishes, but it's also going to spice up your favorite cocktails. After Hatch met Tequila, we knew there was a collaboration was coming. We bring you the Hatch Chile Margarita made with 100% blue weber agave Camarena tequila.Notes of toasted agave, fresh green herbs and vibrant citrus pair nicely with the spice of Hatch. Whether you're hosting a gathering or feeling extra festive on Taco Tuesday, this spice is going to have you feeling nice.
Hatch, you're a real catch.
Camarena Hatch Chile Margarita
1-1/2 oz Infused Camarena Tequila
Infuse 1/2 cup of Camarena Tequila with 2 hatch chiles (roasted, skinned, seeded and stemmed)
1 oz Triple Sec
1 oz Lime Juice
Infuse Camarena by adding hatch chiles… Read More
posted on August 21st, 2017 by Leslie Thomas
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
posted on August 16th, 2017 by Leslie Thomas
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
posted on August 9th, 2017 by Leslie Thomas
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
posted on August 9th, 2017 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
posted on August 8th, 2017 by Lauren Pepin
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