It’s Hatch Chile season!

Over the years, I’ve written a lot about my favorite pepper, which is grown only in southern New Mexico’s fertile Mesilla Valley, where perfect conditions allow the chile to develop an intense earthy flavor.

Hatch Chiles are only available in August and September, so time is running out! Melissa’s Produce is roasting the chiles at select locations around the country. Click here to see if there is a roasting event near you.

I doubled down on the Hatch Chiles in this recipe for Hatch Chile Cornbread Waffles with Watermelon & Hatch Chile Salsa. This savory cornbread waffle is also a great base for meat or fish. I served it with grilled chicken for a twist on traditional Chicken and Waffles.

I wanted gluten-free Hatch Chile Cornbread Waffles, so I used Bob’s Red Mill 1-to-1 Baking Flour, but you can also use regular flour along with the corn meal. I also used fish sauce in the Watermelon and Hatch Chile Salsa to add some umami saltiness, but you can add salt to taste.

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Here’s how they do the roasting:

  A video posted by Mama’s High Strung (@mamashighstrung) on Aug 23, 2015 at 1:24pm PDT

Do you share your recipes?

When you personally share a recipe, whether it’s a treasured family creation or something you tore out of a magazine, tried and enjoyed, you are sharing a little bit of yourself.

Many of us share recipes all the time: on our websites or blogs, on Facebook, Google+ and YouTube. And of course we’re all able to get our dose of visual food porn on Pinterest and Instagram.

But when someone gives you a recipe directly, it’s even more special. They are sharing with you something that made them happy (and probably made those whom they fed happy, too)… a food memory made this way is pure love.

My wonderful friend Ivy moved away from Chicago to begin the next chapter of her life in Santa Fe. When she saw all my Hatch Chile posts a few weeks back, she shared her recipe for Green Chile Lamb Stew.

I knew I had to make it… not just because Ivy’s a great cook, but because she’s all about family and friends and, well, sharing. I knew that when I made this Lamb Stew, I would have her back in my kitchen again for a little while.

I used Hatch Chiles in this recipe (remember I bought 25 lbs. and froze them), but you can use any green chile, like Anaheim peppers, Cubanelle peppers or poblano peppers. Just make sure you roast and peel the peppers. Remove the seeds and veins if you don’t want your stew spicy.

This recipe takes about 2 to 3 hours to slow cook on the stove, so I used my trusty Pauli Cookware Pot. This is the perfect piece of cookware for a stew because you don’t have to constantly stir the stew or worry that it’s going to burn!

Thanks, Ivy. For the recipe… and everything else that comes with it.

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If you liked this recipe, you’ll love my recipe for Vietnamese Beef Stew!

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Here’s one recipe you really need to know how to make: aïoli (pronounced “eye-oh-lee”).

Why do you need this creamy garlic-infused sauce in your kitchen know-how arsenal? Because it’s one of those condiments that can bring a little zip to so many dishes… and there are little ways you can change it to give it a bit more “WOW.”

Like when I added a few roasted Hatch Chiles.

I made Fried Green Tomatoes to go with my Hatch Chile Aïoli. But you can serve this full-flavored sauce with fish or chicken… or add a spoonful or two on top of fresh steamed vegetables to give them a kick.

Making aïoli is similar to making homemade mayonnaise, but a lot easier if you use a food processor or blender. Speaking of mayo, I sometimes use Hatch Chile Aïoli instead of mayonnaise in potato salad for a real taste sensation!

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Like this recipe? Then you’ll love Red Chile Sauce (Salsa de Chile Guajillo)

Rosemary asks: Why all the hoopla surrounding Hatch Chiles?

Like anything in the food world that has a limited run, many people are drawn to the exclusivity and somewhat snobbish appeal of being part of a coveted gastro experience: think black French Périgord truffles or Copper River salmon.

But you’ve asked what are Hatch Chiles and why all the hoopla. One of the most unique qualities of these meaty peppers is that you can find them with varying heat levels… from mild to extremely hot. You really can’t say that about most chile peppers, can you?

Hatch Chiles are grown only in southern New Mexico’s fertile Mesilla Valley, where the soil is rich in nitrogen and minerals. Sun soaked days and cool desert nights help these chiles develop their intense earthy flavor. They are extremely rich in Vitamin C.

Hatch, New Mexico, is the epicenter for these chiles, which come into season in August and September. If you find yourself in this part of the world at this time of year, you’ll find chiles being roasted 24/7, Hatch Chile contests, and even a parade (which will be held this weekend! August 30^th to be exact!)

Roasting Hatch Chiles brings out their vibrant, hearty flavor. After roasting, the chiles are peeled… that’s when the excitement begins: what type of enchantment can I (and you!) create? This year I bought Melissa’s Hatch Chile Cookbook to find even more wonderful ideas!

Growing up in West Texas, I can remember my parents making an annual pilgrimage to New Mexico to buy huge bags of the chiles (25 lbs. or more!), which they would then roast, freeze and use the rest of the year. Maybe that’s why I’m so partial to Hatch Chiles… so many wonderful childhood memories of family, food and fun.

Sooo… get a move on. If you hurry, you can still make the parade!

Hatch Chile Roasting Begins

The chiles are loaded into huge propane-fueled roasters.

The chiles are tumbled in the roaster so their skins blister evenly.

The chiles darken as their skin blisters.

Almost ready... the chiles are completely blistered and roasted.

Roasted and ready to be loaded into dark plastic bags for steaming.

After the Hatch Chiles steam, they are peeled and ready!