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Attention, hot heads

Posted by Devra First August 22, 2008 10:13 AM

The season for Hatch chiles is short but sweat sweet. It lasts just six weeks. Each year the Hatch Chile Fest celebrates the peppers; this year's festival takes place Aug. 30-31.

If you'd like to take part in the festivities but can't make it to Hatch, N.M., next weekend, head to Whole Foods instead. The stores are getting their first shipments of Hatch chiles this week and will have them into September. You can buy them in the produce section ($1.99 per pound) and prepare them at home yourself, or try them in prepared foods such as grilled steak with Hatch chile chimichurri and grilled shrimp salad with corn, bacon, and Hatch chiles.

Here are a few tips from Chowhounders on what to do with them.

Southwestern flavor can be hard to come by in New England. Carpe chile!

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1 comments so far...

  1. Chiles? Sounds good! I love the produce at Whole Foods too! Might have to check it out.

    Posted by chile guy August 23, 08 08:36 AM
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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz writes about beer for the food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
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