It’s Getting Hot, Hot, Hot!

Authentic Hatch Peppers
Grown only in the fertile Hatch Valley of New Mexico, Hatch peppers are considered by chile aficionados to be the best roasting peppers in the world. Our authentic Hatch peppers are truly delicious, with a distinctively robust and earthy flavor not found in any other pepper. They are large, thick-skinned, meaty and come in a variety of heat levels to suit every chile-pepper lover's craving. Try them in Rellenos, burgers, hot dogs, burritos, tacos, pizza, or chile con queso. And don't miss out our Melissa's Hatch Chile-Pepper Cookbook! These are some of the most delicious and unique recipes using Melissa's fresh Hatch Chiles! The book features over 100 easy-to-prepare recipes to make any meal memorable!

Not only do we offer you fresh Hatch, but check out our Hatch Essentials for snacking and cooking.


Hatch Essentials
Melissa’s is the trendsetter in this new category of Hatch Peppers. From Organic Hatch Polenta to crave-worthy popcorn, we have a Hatch product to fit your needs. Check them out on our site.


The Hatch Pepper Cookbook
Check out our Hatch Pepper cookbook, filled with new and delicious Hatch recipes. Perfect for any kitchen!


Fresh Peppers
Fresh peppers have been cultivated for more than 7,000 years. Today, they are used by many ethnic groups in their daily cuisine.

There are several varieties of fresh peppers: Yellow (or caribe), pasilla (or poblano), Fresno (red and green), Habanero (assorted colors), jalapeño, Anaheim (red and green), and serrano, to name a few. Fresh peppers get their heat from capsaicin, an oil compound that can burn your eyes and mouth. The hottest of these mentioned is the habanero pepper, which is off the heat scale compared to the others. Generally, the smaller the pepper, the hotter the bite. Also, when preparing peppers, if you remove the seeds, the pepper will be milder.

We also suggest wearing gloves and using caution not to touch your eyes.


The Great Pepper Cookbook
Check out our Great Pepper cookbook, filled with easy and delicious recipes using every kind of pepper imaginable. Perfect for any kitchen!


Long Sweet Peppers
Long Sweet Peppers are greenhouse grown peppers with thick walls, green stems and delicious sweet flavor! They are available in red, yellow and orange and are perfect for stuffing, sautéing, platters, and more. Add crunch and color to salads, dipping trays or just snacking.


Watermelon Radish
Watermelon radish (Raphanus sativus) is an heirloom variety of daikon. The name 'radish' is derived from the Latin' radix' which means root. Radishes are believed to have originated in South East Asia. Laborers building the Pyramids were often paid in onions, garlic and radishes. By the 1500s, radishes had spread to Europe and were among the first vegetables brought to North American shores by British settlers.

Radishes are members of the Brassica family, which includes cabbage, cauliflower, broccoli, kale, arugula and horseradish.


Veggie Sweet Peppers
These are small-sized sweet bell peppers that are shaped more like chile peppers but have a sweet taste and nice texture. These peppers are not hot at all and are similar in flavor to regular sweet bell pepper. These virtually seedless red, yellow and orange assorted Veggie Sweet Peppers add a surprisingly mild flavor to dishes or can be eaten out-of-hand. Served raw, Melissa's Veggie Sweet Peppers add crunch to salads and appetizers, or add a pleasant texture and crunch to stir-fries. They go wonderfully on a vegetable crudité plate or can be stuffed and eaten as appetizers.


Shallots
Melissa's Shallots are a mild onion filled with a rich, delicate flavor. Each shallot bulb is made up of several cloves; they resemble garlic more than onions. Each clove is covered with a thin, paper-like skin, and the skin color can range from pale brown or gray to a soft rose. Once exposed, the ivory flesh usually has a pale green or purple color. Shallots are used in salads, casseroles, sauces, meat and poultry dishes, or anywhere you want to add a mild onion flavor.


Baby Red Beets
Melissa's Baby Red Beets are very delicious, convenient and easy to use. No more mess from boiling and peeling fresh beets! These no-hassle beets are vacuum-sealed for extended shelf-life (a good 3 months!). Just slice or dice and add to your favorite recipe. They can be served hot or cold. Try them cooked or sliced into your garden salad. Beets will add color and vitamins for minimal calories and maximum flavor!


Seasonal Potatoes
Melissa's Seasonal Potatoes are a mix of red, white and purple baby (or creamer) potatoes. These thin-skinned potatoes are mostly round with distinct colored skins. Cook in just about any way imaginable! They are great for summer grilling or salads. They have a light, subtle flavor and creamy texture. To preserve their nutrients, leave the skins on and simply scrub gently in water before using them. These potatoes are available year-round.

Seasonal potatoes are hand-selected for excellent quality. Look for firm, well-shaped and fairly smooth potatoes. Store in a cool, well-ventilated area rather than in the refrigerator.


Boiler Onions
Melissa's Boiler Onions are considered a dry onion (mature onion) harvested when their inner flesh is juicy and covered with dry papery skin. Melissa's Boiler Onions are available in white, red and gold. These versatile onions are about one inch in diameter and impart a sweet, pungent flavor. They can be cooked as a side dish and are favored for use in pickling and stews. Boiler onions are available year-round. They are perfect for summer grilling and holiday dishes. Delicious in salads, soups, main dishes, or barbecued on skewers.

Melissa's Boiler Onions should be firm, with dry, papery skins. Store whole onions in a cool, dry place with good air circulation for up to two months. Once cut, tightly wrap any unused onion in plastic, refrigerate and use within a few days.


Cactus Leaves
Cactus Leaves are actually a delicious side dish or ingredient for many recipes. Cactus leaves are the pads of the prickly pear cactus. They are also called nopales. They taste similar to asparagus or green beans. Cactus leaves are great in omelets or casseroles. They are also delicious sautéed and served as a side dish.

Cactus Leaves should be stored in the refrigerator and washed before use. Also, be careful of any pricks which can poke your skin.


Organic Green Beans
Long and slender with a crisp snap, Melissa's Organic Green Beans are perfect eaten raw in salads or sautéed into stir-fries. They can be steamed, baked, broiled and even grilled for a deliciously sweet, low-calorie side. Green beans are rich in vitamins and fiber, making them a nutritious and delicious veggie.


Organic Ginger
Ginger is one of the most versatile roots. It is very popular for juicing and is the main flavoring ingredient for stir-fries, sauces and many recipes that you want to add an Asian flair. Ginger root is generally peeled before using; an easy way to peel ginger is by using the back of a spoon and gently scraping the skin off. Ginger can also be frozen for later use.


Celery Root (CA)
Also known as celeriac, celery root is a knobby root used for flavoring dishes with a mild celery flavor. Often thought to be the root of the familiar stalk celery, celery root is actually a plant grown just for the root.

Use it raw in salads or cooked into stews, vegetable dishes or sauces, celery root is very versatile. Celery root should be peeled before using. Carefully cut the ends of the root off and slice the thick skin off in sections. Once peeled, you can rinse the root, then slice, dice or grate for your recipe.


Organic Assorted Squash
Melissa's assorted squash will bring color and warmth to your dinner table, adding flavor, variety and health. With over 20 different squash varieties to choose from, you won't have any problem finding one you'll love. Hard squash is extremely rich in vitamin A and is a good source of vitamin C, folate and potassium. Squash can be easily prepared by halving and baking in the oven until tender. Try one of these hard squashes to create amazing meals:
Butternut: This light beige-colored squash is best when it is about 8-12 inches long. Butternut squash is a sweet-tasting squash that is great when cooked and cubed as a side dish. The high carotene content of butternut squash makes its flesh a deep orange color.
Acorn: This acorn-shaped squash is either green or gold. It is a sweet squash and makes a great serving "dish" when cut in half with the flesh carved out. Stuff it with a rice mixture for a delicious side dish.
Spaghetti: Remove the seeds and bake this squash to reveal spaghetti-like strands when scraped out with a fork. Top with your favorite sauce for a healthier version of a popular dish.
Kabocha: This dark green squash tastes similar to pumpkin when cooked and tastes excellent baked into a casserole or cubed and steamed with cinnamon.
Delicata: One of the smaller hard squashes, this light squash with dark green stripes can be sliced and baked for a simple side dish.
Sweet Dumpling: A little larger than an apple, this single-serving squash can be baked and stuffed with your favorite soup or stew.
Red Kuri: This smooth orange squash looks similar to a pumpkin without the ridges. The cooked flesh has a slight chestnut flavor and is delicious made into a pie or a mash.