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Melissa’s Hatch Chile Cookbook Launch

July 15, 2013 by Valerie Mitchell

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Melissa's Hatch Chile Cookbook Launch

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Hatch Chile season is almost here! We can enjoy them fresh for a few weeks every year and then dried and frozen the rest of the time.

These versatile chiles from Hatch, New Mexico are full of chile flavor and very unique. With other chiles, the heat level is relatively constant. Ghost Peppers and Scotch Bonnets are always hot, hot, hot. With Hatch chiles I can get the same chile flavor in a variety of heat levels – mild, medium, hot and extra hot.

I recently attended the Melissa’s Hatch Chile Cookbook launch party where I got to sample many of the dishes from the cookbook. The chiles can add flavor to every part of the meal – appetizers, beverages, entrees, sides and even dessert!

Hatch Chile Salsa Fresca

Hatch Chile Salsa Fresca

Hatch Chile Guacamole and Flash Fried Corn Tortilla Chips

Hatch Chile Guacamole and Flash Fried Corn Tortilla Chips

Hatch Chile Deviled Eggs

Hatch Chile Deviled Eggs

Honey Mustard Pretzel & Nut Crunch

Hatch Chile Honey Mustard Pretzel & Nut Crunch

Dutch Yellow Potatoes Salad with Roasted Hatch Chile Vinaigrette

Dutch Yellow Potatoes Salad with Roasted Hatch Chile Vinaigrette

Baby Heirloom Tomato & Grilled Corn Salad

Baby Heirloom Tomato & Grilled Corn Salad

Hatch Chile Cornbread

Hatch Chile Cornbread

Grilled Shrimp Skewers

Grilled Shrimp Skewers

Hatch Chile Chicken Salad Sandwiches

Hatch Chile Chicken Salad Sandwiches

Hatch Chile Lemonade with Hatch Chile Ice Cubes

Hatch Chile Lemonade with Hatch Chile Ice Cubes

Hatch Chile Chocolate Chip Cookies

Hatch Chile Chocolate Chip Cookies

Hatch Chile Devil’s Food Cookies

Hatch Chile Devil's Food Cookies

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Filed Under: Adventures, California, Los Angeles, United States Tagged With: chef ida rodriguez, cookbook, hatch chiles, melissas produce, sharon hernandez

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