Amuse-bouche

Two weeks ago Central Market delivered not one but two palanquins of Hatch chile peppers — green, fragrant, on the edge of overripeness, and accompanied by a gadget that purports to make it easier to remove the seeds. We couldn’t figure the whatchamadoodle out, so we peeled and seeded the peppers by hand, after roasting and steaming them. They’re so good on fig and mozzarella sandwiches we didn’t care that two days later vigorous typing caused a residual inflammation. CM just wanted us to remind you that there’s only one weekend left in their annual celebration of the (mostly) mild New Mexican green chiles. During the event, you can sample scones and brownies with a savory bite, and buy the damn things roasted already.

Don’t miss Sunday’s taste-off for the Final Chile Five, which will help crown the inventor of the most creative Hatch confection in Texas. And look for the The First Ever Un-edited and Un-tested Hatch Chile Pepper Recipe Book six weeks hence.

You should probably ask the folks at Fall Creek Vineyards for a Hatch-compatible wine when you head north of Fredericksburg for Saturday’s Annual Grape Stomp (11 a.m.-5 p.m.). Visit fcv.com for menus, cooking demos, and directions.


Scroll to read more Flavor articles
Join the San Antonio Current Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.

Newsletters

Join SA Current Newsletters

Subscribe now to get the latest news delivered right to your inbox.