Savoring Nature’s Flavor & New Beginnings
Hatch Peppers
2020 Season
A Family Affai r Melissa’s/World Variety Produce Inc., is currently the largest distributor of specialty produce in the United States. Melissa’s operates out of a warehouse facility located in Los Angeles, fully loaded with fresh fruits and vegetables, value-added staples and an impressive line of organics. Sharon and Joe Hernandez founded the business in 1984 with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had three telephones and four chairs — no one could have guessed that, within a few short years, the company would grow to occupy a newly renovated and expanded 280,000 square foot office, warehouse complex, and state-of-the-art CCOF/QAI certified organic packing facility. Family has played a significant role throughout Melissa’s history; you’ll find several family members actively involved in the company. The Melissa’s brand is even named after Sharon and Joe’s daughter! Long-term associates have been inducted into this family and are just as valued. This tight web of relationships defines the business and is greatly attributed to its successes. Collectively, Melissa’s is committed to industry and consumer education about specialty produce. Be sure to look and ask for Melissa’s brand in your local produce department!
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Dear Chili-Heads, Spice Lovers & All Those Hatch Obsessed, It’s a long-standing tradition in our family to end every summer with a road trip to New Mexico to pick up our very own 50-pound burlap sack, overflowing with freshly harvested green Hatch peppers. When you drive through the Mesilla Valley, the savory scent of the new Hatch crop fills the air, prompting food memories that tease your taste buds of what’s to come; chilaquiles, guacamole, tamales, chile verde … next thing you know, you can’t think of a recipe where you haven’t tried to include Hatch; smoothies, deviled eggs, mac & cheese … We wanted the rest of the country to have the opportunity to build their own traditions and taste memories around Hatch, so Melissa’s made it possible through our relationships with grocery retailers nationwide. Melissa’s brings these peppers to local produce departments across the country, so you don’t need to travel to New Mexico to satisfy your Hatch cravings. The 2020 season is looking a little different this year, though. The coronavirus pandemic took over the world and drastically changed everyday life. Because of this, we probably won’t be having our annual road trip to Hatch. If you’re used to the tradition of standing in line at your local grocery store and watching Melissa’s associates roast your peppers on-site, that will probably look a little different this year, too — but that’s OK. You might not have tried roasting at home, but we’re here to tell you it’s super easy. Trust us, we do it every year with our burlap sack of peppers from New Mexico. If you’ve never done it before, we’ve provided everything you need to know in this book. It’s time to pivot! Welcome to an era of redefining tradition. From our family to yours,
Sharon & Joe Hernandez
LET’S GO!
Your Guide to PAGE
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HATCH HISTORY
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THIS OR THAT?
9 TAMING THE HEAT
All Things Hatch PAGE
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11 DIY ROASTING
WHAT’S COOKIN’
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HATCH ESSENTIALS
Everything You Need To Know About
H a t c h If you live in or within close proximity to Hatch, you pick up a burlap sack from the grower and eat Hatch with everything. If you live outside of New Mexico, you typically get your case of roasted peppers from your local grocery store. Grocery retailers across the country have been setting up huge industrial-size roasters with Melissa’s for years. These stores go all out for the season; there is Hatch something in nearly every grocery department. You’ll discover Hatch cream cheese, Hatch corn bread, Hatch burgers, sausages and more.
Because Hatch season happens within such a short window, peppers are typically bought in bulk from consumers once they are harvested. Pepper fanatics have them roasted immediately, and then they take them home and freeze for use throughout the year. Once you start this tradition, you just can’t stop.
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Look for these bright boxes of Hatch peppers at your local grocery store.
Grown in the Mesilla Valley of New Mexico, NEW MEXICO
Hatch peppers are available for just a few short weeks each year in August and September. Harvested from fertile soil along the Rio Grande, these peppers thrive in the river valley’s combination of nutrient-rich soil, intense sunlight and cool desert nights. The time to harvest happens to land during Monsoon Season, so Melissa’s associates watch the weather forecast daily, if not hourly during this time START OF of year, to strategize their next HATCH VALLEY CABALLO LAKE DAM move for procurement. With enough sunshine, water and ideal growing conditions, the peppers develop thick walls and meaty, flavorful flesh unlike any other pepper.
HATCH PEPPER FARM LAND
UVAS VALLEY WEST OF HATCH
UVAS MOUNTAINS
LEASBURG DAM
HATCH PEPPER FARM LAND
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Red or Green? Unlike other peppers, Hatch come in different seed varieties that cover the full spectrum of heat levels. Typically, the mild to medium-hot varieties are more readily available. Then, there is red vs. green peppers. For those that didn’t know, red peppers are the same, but have simply been left on the plant longer to ripen.
Know your seeds FUN FACT To signify the importance this pepper has on the state economy, legislature declared ‘Red or Green?’ as the official state question in 1999.
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MILD
1904 & 64
MEDIUM
Big Jim
HOT
Sandia
EXTRA HOT Barker
Fresh or Dried? Then, there is fresh vs. dried peppers for consideration. Some pepper lovers use fresh peppers to make dried ornamental ristras, but you can also cook with them and create some pretty delicious sauces. If you don’t want to dehydrate your own peppers, Melissa’s sells dried pods. You could really get away with using fresh or dried Hatch for most recipes, but each one offers subtle differences that discerning palates have really come to appreciate. You can effortlessly savor the flavor and incorporate into your favorite dishes with ease once you’ve come to appreciate these nuances. Through the recipes and education in this book, you’re about to look at this ingredient with a fresh, new perspective. A Brief Breakdown on How to Use Hatch Remember, you could really cook with these any way you want! HATCH POWDERS Great for slow-cooking HATCH SEASONING As a condiment FRESH ROASTED PEPPERS For quick-cooking DRIED PODS To infuse HATCH
ESSENTIALS
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Savoring Nature’s Flavor What’s the first thing that comes to mind when you think about Hatch peppers? If you said heat, you’re not alone. You might not knowingly factor in the Scoville scale with your pepper purchasing decisions, but you are definitely thinking about heat.
Do I need to wear gloves? How much is too hot to handle? Have I graduated from mild? Should I go with medium or hot this year? Saddle up with a glass of milk and start reinventing the way that you think about Hatch. We’re about to tame the chile in a way that makes you think about savoring the flavor rather than running picante. We challenge you to look at Hatch peppers as nature’s natural seasoning. As a result, you’ll bring an added depth of flavor you didn’t know was even possible into your cooking.
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How hot is hot? The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912. This heat rating system is used to measure the amount of heat in each pepper. Capsacin is the natural alkaloid that gives peppers their heat. The largest concentration of this ingredient is in the ribs and seeds of the pepper. If these are removed prior to cooking, the heat of a pepper can be reduced significantly. THE SCOVILLE SCALE ranges from 0 (no heat) to 2.2 million Scoville Heat Units (the hottest). Hatch peppers fall between 700-900 SHU.
Carolina Reaper Ghost Pepper Habanero
SPEAKING OF BURN... Hot peppers are believed to burn calories by triggering a thermodynamic response in the body that speeds metabolism.
HOTTEST
Thai Serrano Jalapeño
GOT MILK? That burning sensation when you eat a hot pepper occurs when capsaicin from the pepper comes into contact with the body’s soft tissues. If you ever go too far with heat, drinking milk or downing a shot of blue cheese dressing should help your tongue bounce back.
Fresno Poblano Shishito Anaheim Hatch Pepper Bell Pepper
NO HEAT
Now that you’ve brought home your abundance of hatch peppers, read on to see all the creative culinary creations with these beloved capsicums.
Source: chilipeppermadness.com
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Do-It-Yourself How to Roast Hatch Peppers at Home Hatch peppers can be roasted over an open flame or under the broiler in an oven. The process typically takes about 8 minutes (less time for smaller peppers, more for larger).
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STOVE TOP
Use long-handled tongs to hold the pepper over a medium flame, turning occasionally until evenly charred.
GRILL
This is the authentic traditional method and is the way our family prefers to roast Hatch. Heat the grill until hot. Using long-handled tongs, turn the peppers over the direct heat until they are blackened and blistered all over.
BROIL
Preheat the broiler to high. Arrange the peppers in a single layer on a baking sheet and set under the broiler. Roast until blackened and blistered all over, turning occasionally.
How to Cool, Peel & Store STEP 1 COOL
Place roasted peppers in a bowl and cover with a damp towel or plastic wrap.
STEP 2 PEEL
Once cool, pepper skins can be removed to reveal their silky flesh. If you don’t plan to stuff the peppers, remove and discard stem and seeds. If you plan to stuff, create a slit lengthwise on one side of the pepper and remove seeds.
STEP 3 FREEZE
Roasted Hatch can be frozen for up to 2 years, although most consumers go through a case of frozen Hatch in about a year. Using Melissa’s storage bags, place cooled peppers in a single layer, removing as much air from the bag as possible. This way you have recipe-sized amounts on-hand to defrost as needed. Peppers may also be chopped or diced and stored in freezable containers, allowing ½-inch headspace.
STEP 4 FRIDGE
Roasted and prepped peppers last in the fridge for up to 5 days. Peeling and seeding may be done before or after refrigeration.
CAUTION
Please wear disposable gloves when handling raw or cooked peppers to prevent possible skin reaction. Do not touch eyes or other body parts without thoroughly washing hands beforehand.
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Hatch, Mango & Berry
SMOOTHIE WHAT YOU’LL NEED 1 Hatch pepper, roasted; peeled; seeded; frozen 1 Sapūrana Mango, peeled; seeded; cubed; frozen ½ cup frozen raspberries ½ banana, frozen ½ cup vanilla yogurt ½ cup whole milk 1 pinch ground cayenne pepper HOW TO MAKE IT Place all ingredients into a blender and process until smooth. Makes 2 servings.
Swap whole milk and yogurt for your favorite plant-based alternative.
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BIG
DIPPER
Show us your favorite dipping sauce for this recipe on social. Tag us @melissasproduce
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Hatch Polenta Fries WHAT YOU’LL NEED 1 package Hatch Polenta 5 cups vegetable or canola oil Salt for sprinkling HOW TO MAKE IT In a large skillet, heat the oil to 350 F. Cut polenta chub in half and slice lengthwise. Then, slice those squares into french fries. Place polenta fries in oil and cook until golden brown and crispy (be careful not to let fries stick together in oil). Use a slotted spoon to remove fries from pan and place on a paper towel. Sprinkle with salt.
HATCH
ESSENTIALS
Transform this roll of polenta into a tasty accompaniment to our sliders on pg. 21.
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Hatch Chicken Tortilla Soup WHAT YOU’LL NEED 3 Tbsps. extra virgin olive oil 1 Melissa’s Perfect Sweet Onion, diced 3 garlic cloves, minced 2 carrots, chopped 2 celery ribs, chopped 4 chicken breasts, boneless and skinless 1 cup of your favorite red chile sauce 1 (28-oz.) can stewed tomatoes 2 roasted Hatch peppers, peeled; seeded; chopped 1 green bell pepper, diced 8 cups chicken stock Melissa’s Dry Roasted Sweet Corn
2 tsps. dried Mexican oregano 2 tsps. ground cumin 1 Tbsp. chili powder ⅓ cup sherry 1 lime, juice only Garnishes: Avocado Cilantro Shredded cheese Tortilla strips
HOW TO MAKE IT In a large pot over medium heat, add the olive oil and cook the onions for 2 minutes. Once the onions have softened, add the garlic, carrots and celery and cook for 3 minutes. Add the chicken breasts and stir in the chile sauce. Next, add the stewed tomatoes, Hatch, bell pepper, chicken stock, corn, oregano, cumin, chili powder and sherry. Gently stir and bring to a boil, then reduce heat to simmer and cook for 30 minutes or until chicken breasts are completely cooked. Remove chicken from pot and let cool, then shred and add back to the pot with lime juice. To serve, ladle soup into bowls and garnish with tortilla strips, shredded cheese, cilantro and avocado. Makes about 8-10 servings. THI
ABUE LITA
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S RECIPE IS
APPROVE D
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Beer, Brats & Hatch Chili WHAT YOU’LL NEED 2 Tbsps. extra virgin olive oil 2 Melissa’s Perfect Sweet Onions, chopped 1 green bell pepper, chopped 1 celery rib, chopped 1 garlic clove, minced 1 bottle porter style beer ¾ pound ground beef 2 Hatch peppers, roasted; peeled; seeded; diced
¾ pound beer brats, casing removed 2 (14.5-oz.) cans whole tomatoes 3 packages Melissa’s Steamed Kidney Beans 1 (8-oz.) can tomato sauce 2 Tbsps. chipotle chile pepper powder 1 ½ tsps. ground cumin 1 tsp. sea salt ¼ tsp. ground black pepper ⅛ tsp. ground cayenne pepper
HOW TO MAKE IT Heat the olive oil in a large saucepan over medium heat. Add the onions, bell peppers, celery and garlic. Cook until heated through and onions are translucent. Add ground beef and beer brats. Once the meat is cooked, stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 30 minutes to allow the flavors to blend. Garnish with your favorite chili toppings and serve.
BEER ISN’T JUST FOR DRINKING The porter style beer used in this recipe adds a rich, earthy, smoky flavor that makes this chili taste like it has been in the slow cooker all day long!
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Blue Cheese Hatch Sliders WHAT YOU’LL NEED ¼ pound lean ground beef 1 cup blue cheese crumbles; divided 3 Hatch peppers, roasted; peeled; seeded; diced; divided Sea salt Freshly ground pepper 8 sweet Hawaiian rolls, halved horizontally Butter lettuce Tomato slices Caramelized onions HOW TO MAKE IT In a bowl, combine ¼ pound ground beef, half of your blue cheese and Hatch peppers, salt and pepper. Form the mixture into 8 small patties. Prepare a hot grill. Grill patties until desired doneness. About a minute before you’re ready to remove the patties, top them with remaining blue cheese, Hatch peppers and caramelized onions, and toast your rolls. Remove burgers from grill when melted. Build your sliders with the butter lettuce and sliced tomato. Makes 8 sliders.
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CHEF’S TIP Pair these sliders with crispy Hatch polenta fries and ketchup!
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Mama Mia Hatch Pizza WHAT YOU’LL NEED PIZZA DOUGH: 2 - 2 ½ cups bread flour 2 ¼ tsps. instant yeast 1 ½ tsps. granulated sugar 3 garlic cloves, minced 1 tsp. dried oregano 2 Tbsps. extra virgin olive oil ¾ cup warm water 1 tsp. sea salt
TOPPINGS: ½ cup marinara sauce 2 Hatch peppers, roasted; peeled; seeded; julienned ¾ cup parmesan cheese, shredded ¾ cup mozzarella cheese, shredded ½ tsp. Melissa’s Hatch Powder Pepperoni slices Baby roma tomatoes, halved Fresh oregano leaves Fresh basil, torn
HOW TO MAKE IT Place a pizza stone in the oven and preheat to 500° F. In a standing mixer, add flour (reserve some), yeast, sugar, garlic, dried oregano, olive oil, water and salt, then mix. Add more salt and flour as needed, until the dough is only slightly sticky. Form and roll the dough out on a well-floured surface. Do not let the dough rise. To ensure the dough doesn’t form air pockets, use a fork to prick the dough all around. Spread the marinara over the pizza dough and sprinkle with cheese and oregano. Add your desired amount of Hatch, pepperoni and tomatoes over the pizza and place into the oven. Bake until the pizza is slightly charred all over, rotating it every few minutes so it cooks evenly. Garnish with torn fresh basil, cut and serve.
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Roasted Hatch Mac & Cheese WHAT YOU’LL NEED 1 (16-oz.) package dried macaroni 3 Tbsps. olive oil ½ cup unsalted butter ½ cup all-purpose flour 2 cups milk 1 cup crema or crème fraîche ½ tsp. freshly grated nutmeg 2 cups cheddar jack cheese, shredded
2 cups gouda cheese, shredded 1½ tsps. smoked paprika, divided Salt Freshly ground white pepper 4 Hatch peppers, roasted; peeled; seeded; diced ¾ cup panko
HOW TO MAKE IT Prepare pasta according to package directions; drain. Drizzle with 1 Tbsp. oil to keep pasta from sticking and set aside. Preheat oven to 350° F. Melt butter in a large cast-iron skillet over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Slowly whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 tsp. paprika, salt and white pepper to taste. Mix in cooked pasta and Hatch with cheese sauce and remove from heat. In a bowl, combine remaining oil and paprika with breadcrumbs; stir in salt to taste. Sprinkle evenly over pasta mixture. Bake at 350° F until bubbly and lightly browned, about 30 minutes. Let rest 5 minutes before serving.
Recipe adpated from Melissa’s, “The Great Pepper Cookbook.”
Ooey-gooey goodness!
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HATCH In case you’re in a 911 situation where you don’t think your supply of fresh roasted Hatch is going to tie you over until next season. Don’t worry, we’ve got you covered!
POWDER SHAKERS Basically, just dehydrated peppers, and no added salt. These are great for slow-cooking!
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PECANS These are great for snacking, or crush and use as a coating for chicken or fish.
ESSENTIAL S You’ve seen some of Melissa’s Hatch Essentials sprinkled throughout this guide. Here, you can find additional products that you’ll also fall in love with. Look for them at your local grocery store. SEASONING Use this as a condiment for eggs, salad, or make a dressing with it.
TAMALE KIT Great way to have fun in the kitchen with kids. CLEAN SNAX® These pair perfectly with a frosty beer in the backyard as the sun starts to set.
SALSA Brings the heat and it’s oh so tasty.
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