Johnsons's Garden Centers Text File document -- copyright 2006
PDFfile available at http://www.johnsonsgarden.com/newsletter/misc.html

Chile Peppers Down The Hatch
September 2006
Carolyn Utter, Editor & Johnson's Marketing Director

    Adobe buildings, turquoise jewelry, Indian pueblos--and scenery that
ranges from a desolate desert to lush mountains punctuated with
afternoon showers. That's briefly how I spent my summer vacation in the
Enchanted Circle and Santa Fe regions of New Mexico!

    New Mexico has a lot to offer visitors with its beautiful scenery
and rich, ancient past. One of its more recent claims to fame is Hatch,
N.M., which is located on its southern border just north of Mexico.

    As the self-proclaimed "Chile Capital of the World," Hatch produces
countless bushels of fresh green chile peppers each year. And as soon as
the harvest is ready in mid August, roasters all over the state start
tossing and turning the peppers on an open flame. You don't even need to
see the roasters to know it's chile pepper time. The aroma travels far
and wide and it'll knock your socks off!

    Visitors to New Mexico often return every year just to secure their
supply of delicious roasted green chile from Hatch. That's why we
started roasting Hatch Green Chile at Johnson's ... so Marty and Jeremy
could get their stash closer to home! Not really though. We just want to
bring the chile closer to YOU.

    "Chileheads" are addicted and don't need a whole lot of guidance
when it comes to using roasted green chile. It ends up on just about
every food item they prepare! Those of us who are a little less
experienced might need some help, though. That's why we put together a
nifty little green chile cookbook. It includes information about how to
prepare and preserve your roasted chile plus it includes 38 green chile
recipes and valuable coupons! For the paltry sum of $2.00 it's a real
bargain.

    Hatch Green Chile is roasting NOW at Johnson's. It will continue as
long as the supply of fresh green chile peppers lasts, usually until
late September, sometimes into early October. Make sure you don't miss
out this year, whether you plan to purchase a Sampler Sack ($5.98), Half
Bushel ($24.98) or Large Sack ($39.98). Whatever you don't use right
away is easily stored frozen so you can enjoy your chile all year long!

    Peppers are available in mild, medium and hot. There is also a
limited supply each year of extra-hot so if that is your addiction,
you'd better shop early.

    You should also try our new Twisted Pepper Co. salsas, dips,
seasonings and soup mix. You can add your favorite heat level of green
chile to each of these fine products for a pepper kick that perfectly
suits your taste.


Chile Addiction?
    Although it is not an addiction in the truest sense of the word ...
chileheads do crave partaking of their daily "fix" at the dinner table
(breakfast and lunch, too).

    This "addiction" might best be explained by a release of endorphins
into the body as a response to the pain in your mouth caused by
capsaicin in the peppers. Capsaicin is what makes peppers taste hot and
is concentrated in the veins and seeds but is also present to a lesser
degree in the pepper's flesh. Capsaicin stimulates your nerve endings
making your brain "think" you are in pain and responds by releasing
endorphins. A mild euphoria results making peppers mildly addictive
because of this hot-pepper "high."