newhotspot Buy your chile peppers and roast them fresh in-store! Coming this fall to Fresh Thyme locations. ONE OF THE COOLEST THINGS THIS FALL IS HOT! KICK UP YOUR MENU WITH FRESH-ROASTED CHILE PEPPER FIREPOWER. Hotness gets all the hype. But a good chile pepper is about more than how much heat you can handle. It’s also about sweet and spicy flavor, and roasting a chile pepper brings it out. In particular, Hatch chile peppers, coming into season now, are catching fire among foodies for this reason. Though they’ve been around since the early 1900s, these trendy peppers from the Hatch Valley region of New Mexico are a larger, fleshier, uniquely smoky-flavored pepper often in the mild-medium heat range. You can roast any pepper, though. Whatever your pick, you’ll get a plus: a healthy dose of vitamins A and C as well as iron. Sizzle time Sizzle time pepper it up To roast a pepper, slice it in half, seed it, and broil it skin-side up until it blisters and chars. Remove the skin. (Note: Pepper oils can burn skin and eyes. Wear gloves when handling.) Then spice up dishes such as these: 1. Chili. Just cook them in. 2. Scrambled eggs. Chop peppers and stir them in. 3.Tacos and enchiladas. Mix them in or layer on top. 4.Salsas. Kick up your salsa with peppers. Or puree them into your Bloody Mary mix. 5. Ice cream. Try a savory twist atop your sweets. OUR DIETITIAN’S DISH: Chile peppers have a compound called capsaicin that helps block inflammation, can act as a natural painkiller, and can even help you burn more calories after a meal is eaten. —Kerry Clifford, Fresh Thyme Registered Dietitian | September/October 2017 53 052-053 Fresh Spot_Sizzle Time.indd 53 8/14/17 12:00 PM