It’s that time of the year, one that those from the land of enchantment look toward with year-long anticipation. In case you hadn’t guessed with that lead-in, August has been the month of chile-roasting season. Specifcailly – hatch chiles. Looking for your fix here in Utah? Nick Zocco, chef at Urban Hill and New Mexico ex-pat told me, “We are fortunate to have authentic Hatch chile shipped to Utah, and it takes me back home to the nostalgic smells that envelope the senses of roasted peppers. There really is no better smell in the air when the chiles are roasting. Typically I will buy roasted chiles from Smith’s or Smith’s Marketplace.”
Zocco has a few tips for newbies when it comes to buying the time-limited harvest, “I usually buy a 25lb bag and that can last my wife and me a year if we are careful not to overconsume”, he explains. “I usually buy the ‘hot’, as the flavor and heat are what I want. Sometimes it can be incredibly spicy, I remember one year being outrageously spicy! Many New Mexicans have a chile peeling party, where groups of families and friends peel and bag chile into ziplocks and put in their freezers. I usually don’t peel my chile right away. I like to keep the skin on and once the chile has cooled from roasting, I place the entire roasted chile in ziplocks and peel after they have thawed from the freezer. I find it much easier and retains a lot of roasted flavor.”
For newcomers to the famous Hatch chile – the flavor-packed chiles unsurprisingly hail from the Hatch valley of New Mexico – in turn a flood plain of the Rio Grande valley; this makes for a nutrient-rich soil – and the crave-worthy flavors of the Hatch chile. An extra allure is the time-limited nature of the harvest, typically running the month of August and not much more. “I get very excited going into August because I know chile season is coming”, says Zocco. “This time of year we as New Mexicans know we better get our fix because the season is short and it’s time to stock up the freezer to last us through the year.”
Per Zocco’s advice, the chiles are typically roasted and peeled the chile before being utilized in a myriad of dishes, even on their own with a simple pinch of salt. Common deployments include eggs, steaks, chicken, fish, posole, stews, burgers, sauces, salsas, the list can go on and on.
As well as various Smith’s locations, Harmons has also been in on the fun this month. Roasted chiles can be snagged for around three or four dollars a pack, or $33 for a full bushel. That’s twenty or so pounds if you feel like stocking up in true New Mexico fashion. Afficonadods will presumably now be pondering exactly how many will fit in the garage freezer.
Available in mild, medium, hot, and extra hot spice levels – all locations of Harmons freshly roast chiles on Fridays and Saturdays. Labor Day this year will also be a roasting day, and the last day of the season too, if you still haven’t grabbed any.
If you’re not quite ready to dip your toes into the world of roasted chiles at home, I’ll point you back to Zocco, and the Urban Hill team. Over the coming weeks, expect a number of blink and you’ll miss ’em specials. “The sky’s the limit, and the specials might be day to day”, he explains. Some examples to whet your palate then as Zocco goes on, “One special will be an appetizer of crispy fried Hatch Chile strips alongside a cooling lime and tomatillo crema to dip. Another may involve the possibility of lobster stuffed rellenos with salsa veracruzana or green chile cornbread with honey butter and peach chutney. One evening might just be as simple as a dry-aged ribeye with green chile and cactus salsa.” Pictured top is a burger special I snagged last year – a well-executed bacon burger, smothered in sweet chiles.
Harmons too have options for those not brave enough to tackle the prep hands-on. In-store specials direct from the store’s kitchens include chile mac & cheese, chile rellenos, pork chile verde, heck even the on-site bakeries get in on the fun with a hatch chile cheese bread loaf. August 24th also happens to be the local grocer’s “A Taste of Chile Roast” event. Held at all 20 locations, “customers can sample a selection of fresh and local Hatch chile products made in-store.”
The gentle sweetness, grassy vegetal flavor, the smokey backdrop – it’s an alluring blend – and yes I’m a fan if you hadn’t guessed already. I encourage you to stock up while you can. “Quite possibly some of the most delicious green peppers or chiles grown anywhere in the world”, reckons Zocco. I wouldn’t argue with him.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
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