Every year, I celebrate Hatch season with an annual cooking class. Last year, out of curiosity I experimented with traditionally red Middle Eastern recipes — Zhoug, Harissa, Dukkah, Shakshuka — replacing red ingredients with locally available green and featuring Hatch green chile peppers. Everyone liked green harissa and green dukkah, but their combination in shakshuka was a hit.
The best way to enjoy Hatch during the season is to char plenty of green chiles on a hot grill, peel them, remove seeds and veins, and store refrigerated in a closed container. Once done, making dishes with Hatch is quick and easy, takes just minutes. Prep more Hatch on a weekend and eat Hatch dishes all week long! Don’t have a grill? Buy them roasted at Central Market, HEB, or Whole Foods. They are more expensive and difficult to peel, though. Last year Central Market sold them roasted and peeled — even more expensive. If you have a gas stove, you can char peppers on the open flame. But only 1 or 2 at a time. But your kitchen will be filled with an amazing fragrance!