Posted by: Kelli Bergthold on Aug 11, 2010
It’s that time of year here in New Mexico—the air will soon be ripe with the fragrant scent of roasting Hatch green chiles; mouths will water, and tongues will burn. The 2010 Hatch chile season was off to a rough start this year as the New Mexico harvest was delayed due to weather, but this week, chileheads across the country can start salivating as stores put up “Coming Soon” signs for the popular crop.
A message blares on the homepage of Hatch-Chile Express, “Praise God, the 2010 chile season has begun!” The company, along with other producers in the Hatch valley area, is gearing up to begin shipping Hatch chiles this week. The harvest is a quick affair, lasting several weeks from late July to early September. Known for their distinctive taste and quality, the chiles are grown in the Hatch valley in southern New Mexico. Widely held to be the crème-de-la-crème of the chile harvest, Hatch chiles are perfect for roasting and freezing for later. New Mexicans are known for buying 25-100 lb. bags to satisfy their taste buds throughout the year.
If you’re located outside of New Mexico, you might have to wait a week or two for shipments to start appearing in local markets, but as many foodies know, the wait is worth it. Keep your eyes—and noses—peeled for this spicy favorite; they’re guaranteed to go fast!
Can’t get enough Hatch? Check out the Hatch Chile Festival this September!