Authentic Hatch Chiles
Grown only in the fertile Hatch Valley of New Mexico, Hatch Chiles are considered by chile aficionados to be the best roasting peppers in the world. Our authentic Hatch Chiles are truly delicious, with a distinctively robust and earthy flavor not found in any other chile. They are large, thick-skinned, meaty and come in a variety of heat levels to suit every chile-lover’s craving. Try them in rellenos, burgers, hot dogs, burritos, tacos, on pizza, or in chile con queso. And don’t miss out on Melissa’s Hatch Chile Cookbook! These are some of the most delicious and unique recipes using Melissa’s fresh Hatch Chiles! 150 easy to prepare recipes to make any meal memorable!
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 a 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, 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 they can be stuffed and eaten as an appetizer.
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.
Chile 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 chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno-red and green, Habanero-assorted colors, Jalapeno, Anaheim-red and green, and Serrano, to name a few. Chile peppers get their heat from capsaicin, an oil compound that can burn your eyes and mouth. The hottest of these mentioned is the habanero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile 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.
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!
Melissa's Baby Red Beets are approximately 40 calories each and contain no fat, sodium or cholesterol. Beets are also a good source of fiber and are rich in potassium.
Roasted Dutch Yellow® Potatoes
These potatoes are seasoned with Olive Oil, Rosemary, Thyme and Salt & Pepper, and they are ready to eat. You can enjoy them cold right out of the package, or warm them on the stovetop or in the microwave. These potatoes are a convenient side dish served with any meal.
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. They can be cooked in just about any way imaginable. They are great for summer grilling or salads. They have a light, subtle flavor and a creamy texture. To preserve their nutrients, leave the skins on and simply scrub them gently in water before using. 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. Potatoes are low fat (about 20 calories per ounce) and have no cholesterol or sodium. Potatoes are a good source of vitamin C and fiber.
Melissa's boiler onions are considered a dry onion (mature onion) harvested when their inner flesh is juicy and covered with a 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 dry 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 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 are an excellent source of Vitamins A and C. They are low in calories. They should be stored in the refrigerator and washed before use. Also, be careful of any pricks which can poke your skin. Melissa's has them available ready to eat in a 1 lb. tub. They are washed and diced, making them easy to use.