Fall has arrived, and the American Southwest is enjoying the aroma of roasted chile peppers, reports NPR. From Texas to Arizona, Colorado to New Mexico, chile aficionados are adding them to salsas, burritos, soups, and everything in between.
Most pop-up road stands sell the Hatch chile, a fat, fleshy, long green pepper grown in the valleys of southern New Mexico that has enjoyed its culinary moments this decade, but a rivalry has stirred up, with farmers in Colorado saying their Pueblo chile is superior. In 2015, Pueblo County even applied for and received a $143,000 grant from the USDA that allowed farmers to create the Pueblo Chile Growers Association to better promote their product. The grant has already achieved results, with Whole Foods Market soon switching to Pueblo chiles from the Hatch variety in all Colorado stores and throughout Utah, Kansas, and Idaho, according to the report. Full Story
Related: Demand for Spicy Dishes Grows; Sriracha Maker Sues Chile Pepper Supplier.
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