For me August has only ever had three redeeming qualities: My grandpa’s birthday, my grandparents’ anniversary and my mom’s birthday. Other than that August and I just don’t get along.
Weird huh? Not getting along with a month.
It’s just that by August, I’m ready for fall. Leaves changing. Pumpkins. All that good stuff.
And August is hot.
And I don’t do hot.
I grew up in the Pacific Northwest after all.
But in the last few years I have discovered one more redeeming thing about August that makes it inch up there towards one of the months that I kind of like again. And that my friends, is hatch chiles.
Oh my how I love me some hatch chiles. The season is short so we only get them, at least here in Seattle, for just a few weeks in August. But when I see those “Hatch Fever” signs go up at Whole Foods, I get all kinds of giddy inside.
Then I grab a bag and start stuffing a few…dozen…peppers inside.
Each August I try to find new ways to use these peppers. I’ve tried a Creamy Hatch Chile and Chicken Pasta, Roasted Hatch Chile Quesdaillas and a Hatch Chile and Cream Cheese Spread. Whole Foods has really been one of my biggest inspirations for what to do with hatch chiles. Each year I walk in and see what they’ve done. One of my favorites is something they call “Hatchamole”. That’s right. Guacamole with hatch chiles mixed in. Why did I not think of that before?!? After seeing it, I just knew I had to make it.
So this week I did.
And now I’m sharing my version with you. And if you are a guacamole addict like me, brace yourself because you’re in for a whole new level of addiction.
Disclaimer: I was not compensated at all to talk about the Whole Foods Hatch Fever, I seriously just really love it. :)
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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