Calabacitas with Hatch Chiles

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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  • 6 or 7 yellow squash
  • olive oil
  • 5 Hatch chiles
  • 1 medium white onion, diced
  • 1 lb. white corn kernels
  • 2 t. dried mexican oregano
  • 1 t. ground cumin
  • salt and pepper


Roast chiles over high heat until the skins are charred. Place charred chiles in a bowl and cover with a kitchen towel. After the steam has helped loosen the skin and the chiles are no longer too hot to handle, peel off the charred skins. Remove the seeds and stems then dice.

Meanwhile sauté onion in olive oil in a large skillet. When softened, add corn and cook through. Finally, add the chiles, oregano, cumin and cook for a couple more minutes. Season with salt and pepper to taste.

Recipe from Taste With The Eyes, 2013