One of the great joys of living in Tucson, Arizona occurs in the late summer and early autumn when vendors roast Hatch green chiles in spinning steel cages set over an open fire outside the ...

This Hatch Chile Burger is grilled hot and fast and finished with a slice of cheese ... But if you want larger burgers or a double stack then feel free to modify. Green Chile Salsa: The final step is ...

9 seeds to farms around the state. The commercial growing industry soon took off across New Mexico, which led to the development of Hatch green chile and a wide range of other pepper varieties ...

She is also the executive chef at Casa Bonita. Her green chile recipe calls for pork shoulder, tomatillos and Hatch green chiles along with poblanos and jalapenos. Like Rosenberg, she uses cumin ...

No food debate in Colorado is hotter than the arguments that ensue when someone brings up green chile. Some people are loyal only to the version made in New Mexico, where Hatch chiles reign supreme.

Debates about which restaurants have the best green chile abound, as does a rivalry with New Mexico's Hatch green chile. But as Mosco’s descendants will tell you, all chiles are good chiles.

PHOENIX (AZFamily) — Hatch green chile season is officially upon us, and Fry’s Food Stores is celebrating by roasting this delicious pepper at some Valley locations on Saturday! The chiles are ...

The humble green chile is a Colorado cuisine staple. Whether stewed in pork, blended into salsa, drenched over burritos ... Bushels of mild Hatch chiles wait to be roasted and sold at the Morales ...

Blend quickly until combined, but still chunky. Add the tomatoes and blitz again to form a semi-smooth salsa. Season with salt to taste. Spread this salsa on toast, use as a dip for tortilla chips ...

It featured more than 120 entries of commercial and non-commercial red and green chile and salsa. Some packed a punch. For the spicier entries, of course, there was plenty of milk on standby.

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.