If you follow me on Facebook or Twitter, you may be aware that I moved this weekend. If you missed that I moved this weekend, do yourself a favor and check out the sneaky instagram photo of my hot mover. You’re welcome. My kitchen gear is still in boxes for the most part, but I wanted to take this opportunity to share some recipes appropriate to the Hatch Chile season. If you brought home a haul of fresh or roasted Hatch peppers, good on you. If you haven’t scored some yet – hurry out to your local grocer, because their season is wrapping up.
Last year I shared this recipe for Hatch Mac and Cheese. It is no joke. If you’re single, make this for a suitor and you won’t be single for long. If you’re wed, make this for your spouse and they’ll remember why they fell in love with you in the first place. Seriously – it’s spicy and creamy and smokey and cheesy. I think it might even be good for the complexion when applied topically. (Totally kidding. Don’t rub spicy mac and cheese on yourself and then come crying to me when that doesn’t work out well for you).
My friend Kate of Elefantitas Alegres just shared a Hatch chile recipe round up on her blog. It would appear that she has served her family something Hatch related at every meal for a week straight. Kind of makes me want to move to Dallas and offer up my au pair services. I would gladly work for hatch and the opportunity to squeeze and love on her sweet little one, L.
PS Freckled Citizen: Hope you’re pleased with my New Mexico’d spelling of Chile. 😉