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Wednesday, August 26, 2015

It’s Hatch Chile season with Melissa’s Produce and Gelson’s Market + recipe


Melissa’s Produce is all about Hatch Chile season. They are only available for a few short weeks each year, in August and September and Gelson’s Market is a prime location to catch the roasting process in action. The aroma will draw you in as the chargrilled chiles tumble inside the roasters.

Here are some dates and Gelson’s Market locations where you can get your hands on some Hatch Chiles:


  • Saturday, August 29, 2015 from 10am to 3pm -  1660 San Miguel Drive, Newport Beach, CA and 5521 Alton Parkway, Irvine, CA
  • Sunday, August 30, 2015 from 10am to 3pm - 16450 Ventura Boulevard, Encino, CA and 6255 East 2nd Street, Long Beach, CA
  • Sunday, September 6, 2015 from 10am to 3pm - 15424 Sunset Boulevard, Pacific Palisades, CA
  • Saturday, September 12, 2015 from 10am to 3pm - 24 Monarch Bay Plaza, Dana Point, CA and 5877 Franklin Avenue, Hollywood, CA


Hatch Chile fun facts:
  • A single fresh medium-size green chile has as much Vitamin C as six oranges.
  • Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that increases metabolism.

Melissa’s Produce also has a Hatch Chile Cookbook where you can find recipes to make with these wonderful peppers.

In the Appetizers section, Meaty-Cheesy Bread with Hatch Chiles is a great recipe to try if you love pizza. It was hearty with meats and vegetables. Prepared pizza dough from Trader Joe’s ($1.19) was used and ingredients were layered on top. A pizza stone was used instead of a cookie sheet. If using a pizza stone, adjust the pre-baking of the crust to 15 minutes. Then, layer the ingredients on top and bake for another 15 minutes. It will help to weigh the center of the pizza down so bubbles do not form and also cook the sausage (if you didn’t pre-cook and crumble) and vegetables. Adding Melissa’s Produce Hot Hatch Chile Powder to the dough during the pre-bake will also create a zestier, spicier flavor. A quarter of each bell pepper color is also enough to cover the bread. Mushrooms and olives would also be a great addition of flavors and textures. Rating: 4/4

In the Sides section, Twice-Baked Potatoes are a neat way to incorporate hatch chiles. Check baked potatoes at an hour. If they are not fork tender, let them bake for another half an hour. Additional salt and Melissa’s Produce Hot Hatch Chile Powder would be a nice addition to the potato mixture. If you’re a loaded baked potato fan, bacon bits, shredded cheddar cheese, green onion/chives would also be great mix-ins. Rating: 3.8/5

In the Casseroles & Soups section, Crab and Grilled Corn Chowder (recipe below) is a great way to end your hatch chile experience. It was creamy, hearty, and had a sweet and savory mix from the crab and the corn. The soup was very thick so adding less flour (half of a cup), or add more milk (one to two cups depending on how thick you like your chowder). If you like it spicy, you can use the roasted hot hatch chiles or add Melissa’s Produce Hot Hatch Chile Powder to the soup and as a garnish by sprinkling on top. Rating: 3.8/5

Crab and Grilled Corn Chowder courtesy of Melissa’s Produce
  • 4 ears corn, husks and silk removed
  • 4 tablespoons plus 4 ounces (1 stick) unsalted butter, divided
  • ½ pound bacon, finely diced
  • 1 Melissa’s Perfect Sweet Onion, finely diced
  • 8 cloves of garlic, minced
  • 4 shallots, minced
  • 2 stalks celery, diced
  • 1 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 dried bay leaves
  • 2 large Yukon gold potatoes, peeled and diced
  • 4 hatch chiles, roasted, peeled, stemmed, seeded and chopped
  • 1 pound fresh crabmeat
  • Salt and black pepper

  1. Preheat a grill to medium-high.
  2. Melt 4 tablespoons of the butter and brush it on the corn. Season the corn with salt and pepper and grill until slightly charred. Remove corn from the heat. When it is cool enough to handle, cut the kernels from the cob and set them aside.
  3. Heat a large stockpot over medium heat and sauté the bacon until it is crisp. Next add the onions, garlic, shallots, and celery. Cook the mixture for 5 minutes. Add the stick of butter and heat until melted. Stir in the flour and cook, stirring constantly with a whisk until smooth, about 3 minutes. Whisk in the milk and cream. Next, add the bay leaves, potatoes, and chiles. Bring the chowder to a boil. Lower the heat to a simmer, then cover and cook until potatoes are tender.
  4. Remove and discard the bay leaves and stir in the crabmeat and the reserved corn. Taste and adjust seasonings. Serve hot.

Note: This chowder is great with garlic bread.

Enjoy Hatch Chiles season and experiment with them yourself!


For more information:
Hatch Chile Cookbook by Melissa’s Produce

On the search for an ingredient that you can’t find in the store, check out Melissa’s Produce’s website or call +1.800.588.0151.

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