The Hatch pepper is a superb cooking pepper, and we use it in two of our products—Harvest Peach and Hatch Pepper Sauce, as well as Hatch Chile & Pineapple Salsa. In both products, smoky Hatch Chiles are paired with juicy peaches and pineapples to compliment and add to the familiar sweetness of the fruits.
While the flavors of peach and pineapple are relatively common, the solidity of Hatch Chiles stands in an exotic category all its own and is agood marriage with these two fruits. Similar to Anaheim peppers in shape and size, Hatch Chiles boast a wide range of heat intensities suitable for all chile connoisseurs. They also reap the benefits of low calories and cholesterol levels and highamounts of vitamins A and C, making them a notably nutritional food.
We source all of our Hatch Chiles from small family farms in the Hatch region of New Mexico. The love and popularity of Hatch Chiles goes beyond the Fischer & Wieser headquarters, and an annual festival is held every Labor Day in Hatch, New Mexico to commemorate the fiery chile pepper.
Although their peak season is only a small window from mid- to late-August, enthusiasts need not fear. Hatch Chiles can be frozen for over a year, and so we’re able to incorporate them as the key ingredient in the Harvest Peach and Hatch Pepper Sauce and Hatch Chile & Pineapple Salsa.
There are lots of ways to use this salsa and sauce, limited only by one’s imagination. A natural and simple way is to use as a dip with tortilla chips, or use the Harvest Peach and Hatch Pepper Sauce in recipes such as the one below:
If you’re into healthy, grilled fish is the answer! Mild flavored grilled halibut fillets are complemented with our NEW! Fischer & Wieser Harvest Peach & Hatch Pepper Sauce.
- 4 teaspoons fresh lemon juice
- 4 teaspoons olive oil
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- 4 (6-ounce) skinless halibut fillets
- 3/8 teaspoon salt
- 3/8 teaspoon freshly ground black pepper
- Cooking spray
- ½ cup Harvest Peach & Hatch Pepper Sauce
Prepare grill to medium-high heat. To prepare fish, combine lemon juice, oil, paprika, and minced garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with Harvest Peach & Hatch Pepper Sauce. Serves 4