Hatch

Terroir. Just like wine.

quote:

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The soil and climate in the Hatch Valley, when applied to Anaheim peppers, make them exceptionally good.

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The Anaheim actually came from. The hatch but they are different in texture and heat.

The town of Hatch NM is the largest Chile growing area in NM so they grow enough Chiles to export. This "fad" has been going strong in Texas for about 20 years now. It is a bit of marketing hype as there are other Chile growing regions in NM that produce some great Chiles too, although the same variety as us grown in Hatch. I really like the Red Chimayo chile. I buy 5 or 6 pounds each year and roast myself and freeze them in batches. I mostly use the to make New Mexican Green Chile sauce for enchikadas but I will also put them in a marinara sauce and even jambalaya.

Hatch peppers are legit. Different flavor than all the rest. Fairly mild heat usually but great flavor. I love when they come out in the summer. I didn’t realize they were out now. Make some salsas with them.

From what I understand, green chile stew is to New Mexico as gumbo is to south Louisiana. It’s traditionally made with hatch chiles, but sometimes Anaheim. It might seem faddish here, but it’s revered there.

For this topic though, I don’t feel like rouses is getting an exceptional product

It’s like their biggest promotional of the year and is not particularly impressive

They must own a farm or something.