It's official: Hatch chile season is upon us. Central Market is hosting its 16th Annual Hatch Chile Festival through Aug. 30, complete with Hatch salsa, Hatch quesadillas and the Hatch burger. But that's not all you can do with these versatile peppers.
We asked some of the local experts at Central Market and Blue Mesa restaurant to share their recipes for a sweet kind of heat.
Check out these five fiery formulas, and try them at home.
Prickly pear and Hatch martini
2 slivers of Hatch chile (divided)
1 1/4 ounces Ambhar Platinum tequila
1/2 ounce Fruit Lab hibiscus liqueur
2 ounces prickly pear juice
1/2 ounce lemon juice
Splash of soda
1. Muddle one sliver of Hatch chile in a metal shaker until the chile breaks up. Add ice, tequila, hibiscus liqueur, prickly pear juice, and lemon juice. Cover and shake intensely to mix. Add a splash of soda.
2. Strain into martini glass. Garnish with a sliver of chile and serve.
Nutritional analysis per serving: 182 calories, trace fat, 17 grams carbohydrates, 2 grams protein, no cholesterol, 13 milligrams sodium, 1 gram dietary fiber, 2 percent of calories from fat.
-- Recipe by Blue Mesa Grill