505 Southwestern’s Hatch Green Chiles Pack Heat This Harvest Season
Amidst 108 degree days in New Mexico’s Hatch Valley, farmers of 505 Southwestern®, the world’s largest flame-roaster of Hatch Valley green chile peppers and its parent company Flagship Food Group, are hard at work harvesting more than 20 million pounds of green chiles to be used in its award-winning salsa and dip products.
This season, most transplants have been harvested, shredded (a process where the plants are mowed to roughly 6 inches and regrown for a second harvest) and are beginning new growth. Seed planted chile is quickly approaching maturity and will be the next to harvest. The plants are carrying a good load and should produce some beautiful peppers, according to the company.
Though dealing with sunscald from the heat, an imperfection that cannot be sent to a fresh market, all peppers can be harvest, roasted and jarred for retail. 505 Southwestern is using Charger, G76 and Esmeralda varieties of chile this season.
The company touts the following notable products coming this season:
- Yucatan’s Chunky Hatch Valley Green Chile Guacamole and 505SW’s Guacamole. Each container is hand-scooped in their own facility in Mexico and shipped fresh from the field.
- Roadhouse Salsas: New salsa line launching late summer
- 505SW’s Hint of Hatch chips are now nationally distributed
Visit the company website for more information and assorted recipe ideas.