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. :)
Cheesy jalapeno goodness in a flaky crescent roll.
A decadent pumpkin bundt cake studded with chocolate chips and sprinkled with powdered sugar.
Sauteed mushrooms atop a garlicky crusty bread. A simple, rustic appetizer.
Remembering my grandma with her favorite dish garlicky, shrimp and clam linguine.
A quick and easy stir-fry noodle dish with beef, kale and Stubb’s Beef Marinade.
Flaky Pillsbury Crescent Rolls stuffed with chicken, spinach and mushrooms then baked until golden.
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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