Just in time for Hatch Chile roasting, Melissa’s Hatch Chile Cookbook offers 150 great ways to enjoy the unique flavor and heat of the New Mexico favorite. The robust and earthy chiles are only grown in farmlands around Hatch, New Mexico during a short season that lasts from late summer to early autumn. Co-written by Melissa’s Chef Ida Rodriguez and Co-owner Sharon Hernandez, the recipes are simple enough for everyone. Tips on roasting, peeling, heat levels and storing are included along with recipes ranging from breakfast to dessert. Did you know you can use Hatch Chiles in a cocktail too? Hatch Bloody Mary and Spicy Margarita are amongst the recipes featured.
Shredded Beef Burritos with Hatch Chiles, Hatch Mac n Cheese and Pork and Hatch Chile Verde are just a few of the entrees.The chapter on casseroles and soups features Baby Cauliflower and Potato Cheese Soup, a Chile Relleno Casserole and a creamy Crab and Grilled Corn Chowder.
Click here to see the Crab and Grilled Corn Chowder recipe.