Grown in the Mesilla Valley of New Mexico, Hatch peppers are available for only a few short weeks each year in August and September. Harvested from fertile soil along the Rio Grande, these peppers thrive in the intense sunlight and cool desert nights, developing thick walls and meaty, flavorful flesh unlike any other pepper.
Roast on a Stovetop or Grill
Use long-handled tongs to hold the pepper over a medium flame or hot grill, turning occasionally until evenly charred, blackened, and blistered all over.
Remove the Skin
Place roasted peppers in a bowl and cover with a damp towel or plastic wrap. Once cool, remove skins to reveal their silky flesh.
Refrigerate to Freeze
Roasted and prepped peppers last in the fridge for up to 5 days, or frozen for up to 2 years. To freeze, place cooled peppers in a single layer in a storage bag. Peppers may also be chopped or diced and stored.