Hatch chilies add mild heat to dishes

(Roasting peppers fresh from the garden is my favorite way to eat chili and cherry peppers)

I love chili peppers — all kinds, all shapes, all degrees of hotness.

That's why the feature on chili peppers from New Mexico's Hatch Valley piqued my interest for today's Busy Cook in the Journal.

Fresh Hatch chilies have a limited season, from about July to early October. If you're not from New Mexico, you can find them at Whole Foods and Wild Oats stores or online at New Mexico Chile and Hatch Chile Express.

Hatch chilies need to be roasted before using in many recipes, according to the story from Gannett News Service. They have a mild-hot flavor and are good in a variety of recipes, from soups to pesto.

I love to roast the long-hot chilies and hot cherry peppers — then chop them up, remove the seeds and dress them with garlic, olive oil, balsamic vinegar and a splash of Tamari — a staple in our eating repertoire.

Now I am interested in hunting down some Hatch chilies to see what the buzz is all about.

Here is another recipe from the GNS story that ran on today's Busy Cook for a pesto using Hatch chilies:

(Roasted Hatch chilies, garlic, tomatillos and coriander make a tasty green sauce for recipes/Gannett News Service photo)

Green Chili Pesto

1. 2 medium cloves garlic, peeled
2. 2 cans (4 oz. each) mild green chilies
3. 1 cup grated Parmesan cheese
4. 3/4 cup blanched slivered or sliced almonds, toasted
5. 1/2 cup fresh parsley sprigs
6. 1/4 teaspoon salt
7. 6 tablespoons safflower oil
8. Freshly cooked pasta

• Using a food processor fitted with a steel wing blade, chop garlic.
• Add chilies, Parmesan cheese, almonds, parsley and salt. Process until smooth.
• Gradually add oil and process to form a smooth paste. (If a thinner pesto is desired, add additional safflower oil.)
• Serve over hot pasta.
• Garnish with Tomato Concasse, if desired.
• Makes about 2 cups.

Note: To prepare Tomato Concasse, peel 1 large tomato. Cut in half; remove seeds; coarsely chop. Stir in 1 teaspoon each of chopped shallots and chopped fresh cilantro, 1/8 teaspoon salt and pinch of ground black pepper.
Makes 3/4 cup.

Source: Cookbook author Anne Lindsay Greer McCann