Hot from the pot: Hatch Chile season is approaching + recipe

The ingredients in this post were provided by Melissa’s Produce but the opinions expressed here are my own.

Hatch Chile season is one of my favorite times of the year. This delectable pepper has a unique flavor and if you have ever been to a roasting event, the char-grilled aroma is mesmerizing. Melissa’s Produce is a huge part of bringing the Hatch Chile to stores across the country. They are only available for a few short weeks each year in August and September, so get them while you can.  

Hatch Chile season inspired me to create a new recipe, Spicy Hatch Chile Pork Tofu. Growing up around the melting pot cuisine of Hawaii, I took some hatch chiles on a virtual plane ride to Hawaii. Pork (Mapo) Tofu has its roots in Chinese cuisine, utilizing a wok to combine ingredients for optimum flavor and texture. This dish was inspired by my mom and her love of Hawaiian comfort foods and my dad who loves spicy chiles.

Spicy Hatch Chile Pork Tofu by OC Food Diva
Servings: 4

8 oz package Melissa’s Organic Red Quinoa, follow cooking instructions on package
½ cup Melissa’s Hot Hatch Chile Salsa
3 tbsp Aloha Shoyu or your favorite soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 lb package Johnsonville Ground Hot Italian Sausage
2 tbsp fresh ginger, grated
2 large cloves garlic, minced
¼ tsp Melissa’s Dry Ground Green Hatch Chile Pepper
½ cup green onions, sliced
18 oz package Melissa’s Firm Tofu, cut into 1-inch cubes
8 oz package Melissa’s Sno Peas, strings and tips removed
1 tsp sesame oil
  1. Cook quinoa per package directions.
  2. In a small bowl, combine salsa, shoyu, cornstarch, and rice vinegar. Stir until cornstarch is completely incorporated. Set aside.
  3. Lightly coat wok or pot with high sides with vegetable oil and preheat over medium-high heat. Add sausage and cook for 3 to 5 minutes or until no longer pink. Add ginger, garlic, and green hatch chile pepper and cook for 1 minute. Add green onions and cook for 1 minute.
  4. Give the cornstarch mix a stir and add to wok. Cook and stir until boiling. Add tofu cubes, sno peas, and sesame oil. Cook and stir gently for 3 to 5 minutes or until heated through.
  5. Serve atop quinoa and enjoy!

Enjoy Hatch Chile season and let me know if you try the recipe. I would love to hear your thoughts!

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