“Hatching” Dishes With Hatch Peppers
For the past 15 years, HEB’s Central Market has sponsored the Hatch Chile Festival during the last two weeks in August. It’s one of their most popular festivals, at least here in San Antonio. Hatch chiles are Anaheim chile peppers, grown in Hatch, New Mexico (about half an hour from Las Cruces). The soil conditions there give the chiles a distinctive flavor and aroma. As an avowed foodie, I adore them. You can put them in nearly anything for a smoky flavor or a little “kick” (they come in mild and hot varieties).
Since 2007, HEB has sponsored a Hatch Recipe Contest at each of their Central Market stores. The Bray household has been in the finals every year:
This year, I created and entered my favorite sandwich: a BLT. Hatch is incorporated in every aspect of the dish…the bread, the pancetta, the salsa, even the spread. Nothing goes better than a BLT than a tasty side of tomato soup, so my recipe Hatch-ified that also!
- 2007 (Bruce, my husband): Hatch Crème Brulee
- 2008 (me): Hatch Key Lime Pie, which won
- 2009 (Bruce): Hatch Hot Fudge Sundae, which won
Every year, after Bruce and I have developed our recipes, we ask our friends over to help us decide which to submit to the contest. This year’s rule….no desserts (since our previous three recipes were desserts). Our friends give us fabulous constructive criticism on our dishes, and the recipes are always better after we’ve incorporated their comments. In this particular dish, the soup underwent several changes to help deepen the flavor. But the star is still the sandwich.
We love the smoky richness of Hatch chiles, which we discovered when we lived in New Mexico in the 1980s (our son was born there). We look forward to developing and submitting another entry next year!
I’m happy to share the recipe…just drop me an email!
Laura Bray is owner of Bray Communications, association management services for local and regional non-profit organizations.
Posted by Laura Bray on 9th January, 2011 | Comments | Trackbacks
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