Well, it’s chile season. So FoodandWine.com has an article.
Perhaps you’re wondering what all the fuss is about. They’re just peppers, right? The thing is, they aren’t. Hatch chiles (yes, that’s how New Mexicans spell “chile”) are a singular product of the high desert of the 47th U.S. state. Resembling Anaheim chiles in appearance, they are meaty-fleshed with a grassy, fruity, smoky flavor, and a sneaky heat.
Hatch chiles are a cultivar group of the centuries-old chile pepper plant, which was first grown in North America throughout Santa Fe de Nuevo México by Pueblo and Hispanic communities. In the early 20th century, horticulturist Fabián García and his students at what is now New Mexico State University in Las Cruces used the plants to develop modern New Mexico chiles, featuring a more consistent size and tamer heat.
You can read the whole article here.
And you can stop by Hatch to pick up some chiles on your way back from the Bosque del Apache.
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