Culinary instructions featuring peppers cultivated in the Hatch Valley of New Mexico constitute a distinct subset of Southwestern cuisine. These instructions detail the preparation and incorporation of the peppers into various dishes, ranging from simple sauces to complex entrees. An example includes procedures for roasting the peppers, removing their skins, and then blending them into a green chili sauce for enchiladas.
The importance of these culinary instructions lies in the preservation and promotion of a regional food tradition. The resulting dishes contribute to the local economy and cultural identity. Historically, the peppers have been a staple food in the region, and the associated culinary knowledge has been passed down through generations.