The medium sized pepper known as the chile pepper is common in the American southwest. It forms the staple for many sauces, seasonings, and even jellies and jams. The young pepper is green and only turns red on reaching maturity. Hence the difference between red and green chile is a matter of time on the bush. While New Mexicans tout this local delicacy, it is often confused with its spicier cousin the jalapeño. Where does the green chile come from and what does it taste like? Keep reading and find out one of the secrets of the Southwest.
Spice Rating
Chile peppers hit the spice index somewhere between tiny jalapeños (spicier) and pimento peppers (milder). Even among the crop of chile on any given year, individual peppers vary in amounts of spice. Most consumers prefer mild to medium chile peppers. A few seek the very hot which can leave the taster hiccupping, fanning himself, and wiping his eyes. While jalapeños often find their way into salsa raw, green chile requires roasting before use. The heat causes the outer skin to blacken and peel off, leaving the cooked pepper ready for deseeding and adding to the next meal of the day.
Hatch, NM, Home of the Green Chile
Hatch, New Mexico, situated in the southwest corner of the state, produces thousands of chiles each year. The savory smoke of roasted green chile permeates New Mexican cities for several weeks every August as distributors sell and roast it in roadside stands or at the local grocery stores. While Hatch chile, and various other chile growers, export their delicacy in various frozen or canned forms around North America, demand for this flavorful pepper drops sharply outside the confines of its home state.
Chile as a Condiment
If one visits a restaurant in New Mexico, chile forms a condiment to many dishes. The word, “chile” in the menu refers not to the commonly known beef stew but to the roasted pepper, either red or green. Yet outside the southwest the term “green chile” carries small recognition. How much spice lovers are missing! The mellow flavor and texture of this roasted pepper adds pizzazz to any dish. Imagine a savory enchilada plate drizzled with green chile sauce. Or an omelet flecked with cheddar, green chile, and parsley. In New Mexico it often forms a condiment for a hamburger or crowns a pile of curly fries dripping with melted cheese. This versatile pepper even finds its way into the desserts. Green chile jelly sits on many pantry shelves.
For New Mexicans, it finds its way into soups, stews, casseroles and cornbreads, as well as garnishing burritos, scrambled eggs, and baked potatoes on occasion. So the next time a visit to the grocery store occurs, look for green chile in the frozen foods or on the canned aisle and add a bit of spice to the daily menu.
 |
