It's a time for thousands of pounds
of Hatch chiles to make their way to Texas
from the fertile soil of the New Mexico
Hatch Valley along the Rio Grande River.
The long, green peppers
can be mild to very spicy and hot.
As they ripen
they begin to turn red.
The dried rusty red ristra
makes a beautiful and colorful
decoration for the home.
Legend says that hung on an outside
door, it will keep the devil away
and bring one's home good luck.
Here at home, my "chef" takes advantage
of the roasted chiles available this time of year.
He cooks up special dishes made with
the spicy, freshly roasted Hatch chiles.
Then he adds a few packages to the freezer
to have on hand later in the year.
Tonight he is making Green Chile Stew,
a favorite recipe from the famous
Pink Adobe Restaurant, Santa Fe, NM.
It's the perfect occasion to use these festive
textiles that were a gift from
Michael Lee @ Rattlebridge Farm.
They are beautifully
woven in bright colors, and . . .
red hot chile peppers.
These southwest inspired dishes
are hand painted and produced by
Clay Arts, San Francisco.
The colors within the green chile stew
are echoed in the vibrant stripes
that radiate out and form a border.
The stew is spicy hot so
I like to serve warm
corn tortillas on the side.
The recipe calls for pork, but the chef
chose to use chicken in this version.
Either is an excellent choice!
It's been voted
Best Green Chile Stew in Santa Fe.
previous meal I shared
made with Hatch chiles.
Hatch Chile Festivals Signal Summer's End
Linking to Cuisine Kathleen's
End of Summer Challenge
Is there a Hatch Chile Festival
going on in your local grocery store?