May 20th, 2019

Time to Adopt Hatch Green Chiles

Posted in Consumer Trends, Food Trends, Grocery

Hatch Green Chile on the Cusp of Proliferation

Hatch Green Chile Trend

Hatch green chiles are quickly making their way out of the Southwest and onto menus nationally. This smoky, not too spicy pepper currently maintains a massive following in the Southern and Western states. You can find Hatch chile festivals in Texas, Colorado, New Mexico, and California, among others.

In fact, Texas-based Central Market grocery stores celebrate Hatch green chiles with a month of Hatch infused products. You can find everything from salsa and sandwiches, to Hatch lemonade and cream cookies.

That’s all well and good for this segment of the country, but what does it mean for the rest of the states?

Hatch Some Love

According to Nation’s Restaurant News and Datassential, Hatch chiles are currently in the Adoption stage on a national level. Therefore, the flavor is gaining popularity, but is still considered unique enough to be trendy. Independent casual dining and progressive fast casual restaurants tend to pick up the trends in this stage.

This is best evidenced by the 97% increase in menu mentions nationally over the last 4 years. Taco Bueno capitalized on the trend last year with its Hatch green chile menu. Other restaurants like Habit Burger, BJ’s Brewpub, and Chuy’s Mexican Restaurants also maintain Hatch green chile builds on their menus regularly.

Time to Pepper in Some Flavor

While it’s difficult to estimate the time between adoption and proliferation, it’s safe to say that Hatch chiles will be in adoption soon, and if the current trends predict the future, ubiquity shortly after. It would be smart to jump on this train as soon as possible.

Hatch Green Chile

Photo courtesy of Chuys.com

There’s no easier way than with a bright and smoky salsa or a Hatch chile concentrate for mixing into creams, aiolis, and other sauces. There’s an endless amount of possibilities once you get your imagination rolling. Personally, I think a Hatch chile ice cream sounds pretty darn good, how about you?

Comment below with your favorite Hatch recipes or questions about this blog.

Cheers!

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September 18th, 2017

Chile Pepper 101

Posted in Educational

An Introduction to Chile Peppers

Chile Peppers

Let’s kick this right off by covering a little spelling and grammar. Chile, the proper noun, is a South American country that lies between the Andes mountains and the Pacific Ocean. Chili (notice the “i” on the end), is a stew made of peppers, meat, sometimes tomatoes, and depending on the side of the argument you’re on, beans. Finally, a chile, is a fruit of the plant from the Genus capsicum. There, I’m glad we cleared that up.

Now we can talk about chile peppers and all their glory. Recently, we posted a blog titled “Hot Sauce 101”, which was, as the title suggested, an intro to how hot sauce is made. So, we thought it would be appropriate to post a “Chile Pepper 101,” discussing the finer points of this wonderful fruit.

Chile

Chiles are native to the New World and were originally dubbed “peppers” by Christopher Columbus, however they are unrelated to peppercorns. Chile peppers come in a variety of shapes, sizes, and colors, and they get their heat from capsaicin, a chemical stored in the plant’s placental ribs. Hot, dry conditions yield peppers higher in capsaicin, and as a rule of thumb the smaller the pepper the hotter it is.

Chile pepper scoville

Source: http://www.businessinsider.com/scoville-scale-for-spicy-food-2013-11

The heat of capsaicin is commonly measured on the Scoville Scale (developed by Wilbur Scoville in 1912), a subjective rating designed to measure the perception of capsaicin in chiles. The scale ranges from 0 (bell pepper) to 16,000,000 (pure capsaicin). The higher the number, the hotter the pepper.

Asian, Indian, Latin American, and Mexican cuisines rely heavily on chileschili peppers, which makes sense considering the climates of these countries. They can be used fresh, whole, chopped, stuffed, roasted, dried, ground, re-hydrated, pickled, or pureed. They are versatile in heat, flavor, and application.

A word of caution. When working with chiles, especially the hotter ones, be sure to wear gloves. The last thing you want to do is rub your eyes (or a more sensitive area…) after dicing up a fresh habanero. I can promise you, that does not end well.

Thanks for reading along, now go forth and eat!

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