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Dear Chili-Heads, Spice Lovers & All Those Hatch Obsessed,

It’s a long-standing tradition in our family to end every summer with a road
trip to New Mexico to pick up our very own 50-pound burlap sack, overflowing
with freshly harvested green Hatch peppers. When you drive through the
Mesilla Valley, the savory scent of the new Hatch crop fills the air, prompting
food memories that tease your taste buds of what’s to come; chilaquiles,
guacamole, tamales, chile verde … next thing you know, you can’t think of a
recipe where you haven’t tried to include Hatch; smoothies, deviled eggs,
mac & cheese …

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Duane - Hatch Chile Farmer