The Mollie Stone's Blog
Mollie Stone’s Markets is proud to partner with Joel Gott Wines + Feeding America this holiday season supporting their campaign Gott For Good!
Did you know 1 in 9 people in the United States of America struggles with hunger. This November and December Mollie Stone’s and Joel Gott’s believes that every family deserves food on the holiday table.
With each purchase of Joel Gott Wines, Gott for Good pledges to help bring food to neighbors in need this holiday ..read more
Happy Halloween Eve! Let us help get your online costume parties started right with our friends at Casa Noble Tequila and their Buried Treasure Cocktail!
Whether you are dressing as a pirate or not, this craft tequila is going to be one to treasure even after the spooky season ends!
This triple distilled certified organic tequila is aged in new French oak barrels; hand selected by their 7th generation Master Tequilero to better yield the distinctive vanilla and fruit ..read more
Introducing… High & Dry Mulled Hard Cider, a Mollie Stone’s and South City Ciderworks perfect Fall brew!
This is our second collaboration with the San Bruno based Cidery and we are excited to present a limited edition of our take on a Mulled bone dry cider.
This dry cider is infused with dried orange peel and mulling spices to bring out citrus, cinnamon and cloves notes. With the nutmeg removed it allows the cinnamon to shine. A crisp, white ..read more
We love pizza at Mollie Stone’s but we also LOVE our Hatch Chiles and this recipe let’s us enjoy the best of both worlds!
WHAT YOU’LL NEED
PIZZA DOUGH*:
2 – 2 1⁄2 cups bread flour 2 1⁄4 tsps. instant yeast 1 1⁄2 tsps. granulated sugar 3 garlic cloves, minced 1 tsp. dried oregano 2 Tbsps. Mollie O Extra Virgin Olive Oil 3⁄4 cup warm water 1 tsp. sea salt*Or save yourself some prep time and visit your local Mollie Stone’s Markets and pick up some ..read more
It’s Mezcal Week and we are serving up some facts about this on the rise elixir with our new friends at El Silencio! Like Tequila, Mezcal is made from agave but there are several things that make this a one-of-a-kind spirit worth adding to your home collections. Also, make sure you read all the way to the end of the article to raise the bar on your home cocktail game with a Mezcal recipe fit for a Queen.
It’s ..read more
This Labor Day Weekend add an extra kick to your classic Backyard Chili with Hatch Chiles!
WHAT YOU’LL NEED:
2 Tbsps. Mollie O Extra Virgin Olive Oil 2 Melissa’s Perfect Sweet Onions, chopped 1 green bell pepper, chopped 1 celery rib, chopped 1 garlic clove, minced 1 bottle porter style beer 3⁄4 pound ground beef 2 Hatch peppers, roasted; peeled; seeded; diced 2 (14.5-oz.) cans whole tomatoes 3 packages Melissa’s Steamed Kidney Beans 1 (8-oz.) can tomato sauce 2 Tbsps. chipotle chile pepper powder 1 1⁄2 tsps. ground cumin 1 tsp. sea salt 1⁄4 ..read more
Grown in the Mesilla Valley of New Mexico, Hatch Chile peppers are available for just a few short weeks each year in August and September.
Harvested from fertile soil along the Rio Grande, these peppers thrive in the river valley’s combination of nutrient-rich soil, intense sunlight and cool desert nights.
The time to harvest happens to land during Monsoon Season, so our partner’s at Melissa’s watch the weather forecast daily, if not hourly during this time of year, to ..read more
Click here to pre-order your Hatch Chiles today!
HATCH CHILE SEASON 2020
It’s become an annual tradition for the past 7 years to hold Hatch Chile Roasts every summer at our stores. By partnering with Melissa’s Produce we have been able to bring authentic New Mexico Hatch Chiles to you year after year. Our store Roasting Events have been a wonderful way for the community to see us roasting these peppers for you in a large propane roaster.
..read more
There won’t be store roasts this year, so Order your boxes of Hatch Chiles for in-store pickup. Choose Roasted or Fresh Hatch Chiles for home roasting!
Click here to Order your Hatch Chiles today!
Hatch peppers can be roasted over an open flame or under the broiler in an oven. The process typically takes about 8 minutes (less time for smaller peppers, more for larger).
Use long-handled tongs to hold the pepper over a medium flame, turning occasionally ..read more
Hatch Chiles are traditionally bought in bulk, roasted immediately and frozen to use throughout the upcoming year.
They are a staple in New Mexican cuisine and will add flavor to any recipe: burgers, tacos, pastas, casseroles, and classic appetizers. The possibilities of this versatile pepper are endless!
Pick up one of our Hatch Chile Cookbooks for additional recipe inspiration. Mollie Stone’s chefs will be preparing special recipes – look for our Hatch Chile Cornbread, house-made Hatch Chile Sausages, Hatch ..read more
