How to Make the Ultimate Hatch Chiles Rellenos
烧焦的和填充,新墨西哥的signature pepper takes chiles rellenos to the next level.
New Mexico Red Chile Sauce
Vibrantly red with mild piquancy and earthiness from New Mexico dried chile powder and ground cumin, this chile sauce is the perfect balance to thecheesy, fried relleno, simple fried eggs, or tacos.
Hatch Chiles Rellenos
舱口辣椒平衡甜他脱颖而出at that takes on a subtle smokiness and buttery quality once roasted. Here, recipe developer Paige Grandjean (whose aunt married into the Franzoy family, who first commercialized Hatch chiles in the early 1900s) uses the roasted chiles to make Hatch chiles rellenos, oozing with asadero cheese. Whipped egg whites give the simple batter a delicate structure; it fries up golden brown and airy, encasing the flavorful Hatch chiles. Fold the egg whites into the batter just before frying to keep it nice and fluffy. Try this with Grandjean's quick andeasy homemade red chile sauce.
The Pandemic Can't Stop Hatch Chile Season
Popular in New Mexico, Texas, and Colorado, green chiles are the best harbingers of fall.
Charred Shishito Peppers with Garlic-Herb Oil
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.Slideshow:
More Pepper Recipes
5 Things You Didn’t Know About Hatch Chiles
New Mexico's most famous chile is more popular than ever.