It's not every chile pepper that's likened to Napa Valley grapes. Like their Californian cousins, these spicy chiles grown in New Mexico's Hatch Valley are known around the world for their unmistakable terroir and distinctive taste. More specifically, they're famous for their sweet, smoky, and spicy notes. Layered on top of this already complex flavor symphony is a grassiness that makes Hatch chiles taste fresh-picked no matter when they're eaten.
When Hatch chile season comes around, New Mexicans add them to just about every food you can think of. We're talking ice cream, beer, sushi, and even cookies. Given their versatility and rockstar status, it only makes sense that adding some of these prized peppers will make your quiche better. Mixing Hatch chiles with bacon (or ham), cheddar cheese, and onion is a guaranteed delight. If you're convinced that Hatch chiles are what your quiche has been missing, then make sure to pre-order them. The harvest is pretty short, running from the end of July to early October.
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