Tuesday, August 30, 2011

Hatch Chile Time

 Everyone knows the national seasons, even if the spring-summer-fall-winter quartet vary in local length or intensity (I'm thinking about Maine's eight-month winter and Phoenix's summer days of 117F.)

But Hill Country residents are gifted with more.

Among my favorites is Hatch Chile Season, a time with a smoky tang to the air and a tingle to the tongue, two weeks in August at HEB, the national grocery store of Texas. 

Hatch, New Mexico chiles (long green pod-type chiles, relative of Anaheim peppers but more transcendent), fresh from Hatch valley farms, roasted in front of HEBs and upscale cousin Central Markets all around Texas.  

My long-time friends might remember my virgin Hatch experience.  Since then I've learned a few things.  Among them that akin to eating chocolate, Hatch chile-ation is better the more we do it.

Which is a good thing, since there are pounds of roasted Hatch chiles in my freezer...

Copyright 2009-2011 Kathleen Scott, for Hill Country Mysteries. Unauthorized reproduction is prohibited.
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