Colorado’s own green chile was the focus of our in-store demonstration this Tuesday at the Whole Foods in Bradburn/Westminster. No offense Hatch, NM, but we’ve got our own green chiles to be proud of and excited about!
If you haven’t heard the good news, Rocky Mountain area Whole Foods stores have started stocking Pueblo chiles exclusively – opting for our local Colorado green chile rather than the Hatch chiles that come from neighboring New Mexico. There is a wonderful article covering the change in the Denver Post, along with a description of Colorado’s own Pueblo Green Chile:
“The high elevations of southeastern Colorado, along with hot summers and cold nights, create a chile that is thicker and meatier than others, which makes them ideal for roasting. Pueblo chiles range in heat from medium to hot, compared with the typical Hatch chile, which ranges from mild to medium.”
We covered a lot of ground at the demo – discussing this year’s crop of local Pueblo green chiles (roasted freshly onsite); how to preserve and store this seasonal specialty to enjoy all year round; the joys of immersion blender use; how you can freeze avocados; and how to make nachos! In between all that, we made a modified version of Lacy’s Best Salsa Verde Recipe EVER and then used that to make my Muy Verde Salsa.
Now, Lacy’s Best Salsa Verde Recipe EVER doesn’t actually include green chiles and it is a raw salsa – all fresh ingredients blended together. It has a very light and fresh flavor, perfect for summer. However, for me and for fall, I like my salsa a bit on the dark side. So I revised the recipe to include roasted Pueblo Green Chiles, and further modified it by roasting the other ingredients as well:
In the salsa photographed here I added about half a bag of spinach – I just couldn’t resist. It doesn’t taste like spinach, yet has all that goodness built in there! The tomatillos have so much tang on their own that I didn’t feel like lime juice was necessary. I used 3 Pueblo chiles, but could have gone with 4. At the in-store demo we used 3 chiles in the raw salsa and it came out with quite a kick! Experiment for yourself and to your taste.
Have you tried the Pueblo Chiles yet? Share your favorite way to use this local, seasonal ingredient in the comments below.