ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

It's Hatch Chile Season

Photo: Randy Mayor

It's a special time of year for hardcore chile-heads. Hatch chiles, peppers grown exclusively in the Hatch region of New Mexico, are in season right now. Hatch chiles have a cult-like following: Devotees insist that the Hatch terroir produces a uniquely flavorful and deeply complex pepper. Unless you live in New Mexico, you probably won't find them at your local supermarket, but if you're lucky, you can track them down at gourmet grocers and specialty markets. They look similar to Anaheim chiles, and come in two varieties: hot and mild. Try a mix for Hannah Klinger's Roasted Hatch Chile Salsa, a simple yet scrumptious blend of the roasted peppers, tomatoes, and aromatics. It'll make a great dip or burger topper for a Labor Day backyard barbecue.