Disclosure: This post is sponsored by Market Street. All opinions are my own. #MarketStreetTX
August is Hatch Chile Month, and Market Street is celebrating all month long with recipes, demos, special products, and free roasting events. I picked up the ingredients for this Hatch Chile and Black Bean Salsa earlier this week, and y’all — it’s *so* yummy!
In-store roasting events will take place from Aug. 16-17 and Aug. 23-24 at Market Street locations across Dallas-Fort Worth. Pick up some freshly-roasted chiles on those days!
Special products available this month include Green Chile Bacon Mac & cheese, Green Chile Guacamole, Green Chile & Chicken Quesadilla, Green Chile Burger, Green Chile Enchiladas, Green Chile Salsa de Tomatillo, Green Chile and Jack Meatloaf, Hennings Hatch Pepper White Cheddar, Hatch Green Chili Cheddar Cheese Ball, Hatch Chile Pound Cake, Hatch Chile Muffins, and Hatch Chile Cornbread.
Hatch Chile and Black Bean Salsa
3 Large Roma Tomatoes
1 Mild Hatch Chile, Seeded
1/2 Red Onion
1 Can Black Beans
Juice of 1 Lime
1 tsp Minced Garlic
Salt and Pepper to Taste
Drain and rinse beans. Chop chile, onion, and tomatoes. Mix together and stir in lime juice, garlic, and salt and pepper.
Serve with tortilla chips.
For more ideas on how to use Hatch Chiles, check out this Pinterest Board from Market Street:
Follow Market Street’s board Hatch Chile Fest on Pinterest.