Hatch Pepper season is here and The Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s annual availability.
For the eleventh year, the restaurant and Chef Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.
This year’s Hatch Pepper Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other Hatch Chile items available for sale.
This year’s roast will be bigger than ever with more roasters running to eliminate wait times.
It’s strongly suggested that cases are reserved in advance. Reserve your case of roasted Hatch Chiles now, where you can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Peppers.
Chef MZ’s Hatch Chile cooking demonstration is Wednesday, Sept. 8 at 6 p.m. Participants will learn how to make several Hatch Pepper recipes. The menu, available here, will include some of Chef MZ’s creativity, including Hatch Pepper Braised Short Ribs and Hatch Enchiladas Suizas. These recipes, written by Chef MZ, are also featured in Melissa’s Hatch Pepper Cookbook and a copy is included with each class registration.
Recipes for eight different Hatch dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions. Advanced registration is required, reserve your spot now.
And what would a cooking demo be without a raffle? Prizes will vary from Salsa Grill swag to other Melissa’s Produce Hatch Pepper products.
