We eat a lot of Hatch chiles at the scrumptious house. When Hatch season hits in August, many nights are spent hovering over a hot grill in the backyard, carefully roasting pound after pound of these treasured peppers.

Into the freezer they go to be pulled out at leisure and incorporated into numerous recipes.

We’re down to our last few pounds. A fact that became obvious on a recent freezer cleaning brought on by a 40lb purchase of sausage from Johnson’s Boucaniere in Lafayette Louisiana. We’ll put Hatch peppers in damn near anything:

1] Smoked rattlesnake queso http://www.scrumptiouschef.com/food/2010/8/28/Authentic-Tex-Mex-Part-2-How-to-Make-Smoked-Rattlesnake-Queso

2] Hatch chile hickory smoked bacon http://www.scrumptiouschef.com/food/2011/9/25/Hatch-Chile-Hickory-Smoked-Bacon-Project-Part-One-History-Plus-Procuring-The-Pork-Belly

3] Roasted Hatch Chile Tacos w/Grilled Portabello and Manchego Cheese http://www.scrumptiouschef.com/food/2011/8/30/Roasted-Hatch-Chile-Tacos-wGrilled-Portabello-and-Manchego-Cheese

4] Stone Ground Grits With Hatch Chiles White Cheddar And Country Ham http://www.scrumptiouschef.com/food/2011/8/27/Stone-Ground-Grits-With-Hatch-Chiles-White-Cheddar-And-Country-Ham

5] Roasted Hatch Chiles and Sweet Corn Soup http://www.scrumptiouschef.com/food/2011/9/11/Roasted-Hatch-Chiles-And-Sweet-Corn-Soup

That just sort of scratches the surface but it’s a good start.

Care to share a treasured recipe that you incorporate Hatch Chiles in?

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