Hatch Pepper season is here, and The Salsa Grill is ready with a pair of events where guests can enjoy the annual availability of the unique bright green, glossy and flavorful pepper.
This year’s Hatch Pepper cooking demonstration, live with Chef Marco Zapien, will take place Wednesday, August 17 from 6 – 8 p.m. at The Salsa Grill in Pico Rivera.
Class participants will be guided through a Hatch Pepper Tailgate party, including some items directly from Melissa’s Produce’s newly released Hatch Pepper cookbook. The menu includes tailgate style small bites such as Hatch Tacos de Papa, Hatch Pepper Pulled Pork Sliders and Hatch Pretzel Bites.
Pre-registration for the cooking demo is required, and the cost is $80 per participant. For only $15 more, participants can purchase a hardcover copy of the Melissa’s cookbook at the event. The book includes a great collection of recipes, including some from Chef Marco Zapien and the entire Melissa’s chef team. Online registration will open Monday, July 25 at TheSalsaGrill.com.
Pick up your case of freshly roasted Hatch Peppers at The Salsa Grill on Saturday, September 10 from 8 a.m. – 2 p.m. during the restaurant’s annual Hatch Pepper Roast. Roasters will be set up outside where you can hear the crackly coating form on each batch of peppers, as well as smell the unique fragrance. Patrons must pre order their 25-pound cases of Melissa’s Hatch Peppers and can select their preferred level of spice from mild to very hot for pick up this day. The cost is $45 per case. Pre-order your case online now.
This year, Chef Marco Zapien is bringing back his popular Hatch Chile Brunch so patrons can enjoy a delicious Hatch Chile feast, including made-to-order Omelets, Belgian Waffles with Hatch Maple Syrup, Hatch Chile Verde, Hatch Chile Picadillo and more. The cost is $35/person.
