New Mexico chile peppers grown around the village of Hatch are world famous for their culinary versatility, unique flavor, and varying levels of heat. In The Big Book of Hatch Chile, Kelley Cleary Coffeen offers more than 180 detailed but easy-to-use recipes for everything from chile-laced margaritas to several variations on the classic green chile cheeseburger. Find amazing new recipes and familiar Hatch chile favorites, including weeknight time-savers and Saturday-night showstoppers. Spice up your home menus with everything from amazing appetizers to delicious desserts, soups and stews, Mexican classics, and many more.
In every chapter Coffeen, who has lived in chile country for over thirty years, serves up generous helpings of Hatch chile lore and history. The Big Book of Hatch Chile takes you on a trip to explore the history and evolution of Hatch chile and the flavor characteristics that make it the most versatile and sought-after chile varietal. Coffeen profiles family farms, restaurants, and everyone and everything that makes chile central to the identity of the Hatch valley and New Mexico. You'll find details on chile resources, chile varieties and their flavor characteristics and nutritional value, the differences between dried chile and fresh chile, and tips for buying, roasting, and storing Hatch chile.
Kelley Cleary Coffeen is a professor at New Mexico State University. She is a culinary expert, food consultant, and the author of five Mexican cookbooks, including Fiesta Mexicali; 300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas; and 200 Easy Mexican Recipes: Authentic Recipes From Burritos to Enchiladas. She lives in Las Cruces, New Mexico.
"A compendium of chile pepper recipes from southern New Mexico to make your mouth tingle. Who knew that Hatch chiles could be used in so many ways?"--Sharon Hudgins, former editor of Chile Pepper magazine