Hatch chiles what now?

Firemanyz

ok so I was in Harris teeter earlier and the hey had hatch green chiles for $1.29 a pound. I grabbed about four pounds and need to figure out what is next??

I have never tasted them, so I broke a small piece off the end of one to taste. It seemed to taste like a regular green pepper. 

So so what should I do next with them???

Richard Fl

I usually roast them on a hot direct fire until they are blistered all over, then place in a ziploc and let them cool.  They should then be ready to peel the char off, take the stems and seeds out and consume.  I place sharp cheddar cheese inside and cook on a grill to melt the cheese.  Some like an egg wash deep fry method.  Great with eggs in the am and pico de gallo salsa in the pm.  Also you can take them from the fire and just place in food saver bags and freeze.  When you take them out of the freezer, the skin comes of easily. 


This site has lots of great chile recipes.

www.denvergreenchili.com

Looks like the site is having some temporary technical issues.  Tune in for the 11 pm report.

jimithing

Yup, their flavor comes out best when they're cooked.  They don't freeze raw very well so your best bet is to use what you can while they're fresh and then roast/freeze whatever is left.  I freeze them and then put them in stews, gumbo, enchilada topping sauce, etc.

Satch_Q

Definitely roast them. When doing so make sure the coals are hot and as close to the cooking grid as possible. The goal here is just to blister and char the skin, the less the meat of the chile is cooked the better. Good long tongs come in real handy as you will need to constantly rotate the chiles to get an even char. After that, 15 min in a brown paper bag or a ziplock type of bag to let them steam and further loosen the skin. Some even plunge them directly into an ice water bath to stop the cooking process and then to a bag for some time to sweat. It works and leads to a fresher/crisper chile but some say it can wash away some flavor. It's up to you. After all that it's peel and use or package for freezing.

Botch

After you roast them, remember that the best burger in the world is a green chile cheeseburger, with good cheddar, good toasted bun, and one pepper either chopped or laid flat over the cheese.  Nothing better.  

Firemanyz

Thanks to all for the ideas. I have to work 24 hours tomorrow but maybe on Sunday I will have some time to roast them. Also I saw on wegmans website that next week they will be roasting hatch peppers near me. May have to try theirs also. 

GRE1

I too bought into all the hype, bought about five pounds and roasted...... Incredible multi-layer flavor. I can't wait to enjoy in future dishes.

Satch_Q

Firemanyz said:

Thanks to all for the ideas. I have to work 24 hours tomorrow but maybe on Sunday I will have some time to roast them. Also I saw on wegmans website that next week they will be roasting hatch peppers near me. May have to try theirs also. 

The fresher they are the better they roast. Flavor will be fine, it's just how the skins blister and peel. The earlier the easier.

YukonRon

4 pounds? I am all in on this!!!!!!

llrickman

About time to go get ours I guess fortunately living in Albuquerque we we get them roasted when buying then bag them up.  I don't even want think how long it would take to roast 60-70 lbs on an egg

llrickman

Firemanyz said:

ok so I was in Harris teeter earlier and the hey had hatch green chiles for $1.29 a pound. I grabbed about four pounds and need to figure out what is next??

I have never tasted them, so I broke a small piece off the end of one to taste. It seemed to taste like a regular green pepper. 

So so what should I do next with them???

After you roast them bag them 7-10 to a freezer bag they will keep for along time.  I just found 3 bags in the freezer from 2013 and they are fine 

when you want to use them frozen. Open the bag put on a plate and microwave 4-6 minutes till they are thawed dump onto plate let cool till you can handle them (I always freeze skins on )

peel the skins off and rinse. They will retain more heat if you leave the seeds and veins in them. 

After peeling and and rinsing chop them up toss on a cheeseburger, make some green chile stew they are fantastic on eggs.  Can make salsa with them The recipes are endless. 

blukat

@firemanyz thanks for the post, just got back from Harris Teeter with 3 pounds to roast.  Thinking about adding a little bit of oak to add some smoke.

Firemanyz

For those of you in the mid Atlantic check out this schedule at wegmans for roasted peppers. I think I'm going to stop on Thursday on the way home and check it out. 


http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10052&catalogId=10002&langId=-1&partNumber=EVENT_6766

Acn

I got a bunch from Wegmans and I'm going to steal one of their ideas, they basically made pimento cheese, only using roasted hatches instead of pimentos.  It is phenomenal, and I will definitely be doing that with some of the ones in my freezer!

Eggcelsior

Acn said:

I got a bunch from Wegmans and I'm going to steal one of their ideas, they basically made pimento cheese, only using roasted hatches instead of pimentos.  It is phenomenal, and I will definitely be doing that with some of the ones in my freezer!

Everything Wegmans does with the Hatch peppers is great. Last year at the Frederick location they added the peppers to the crab dip pretzels. OH MY.

Jstroke

How big is a case of hatch chiles

NPHuskerFL

Jstroke said:

How big is a case of hatch chiles

A box is typically equal to one bushel or close to #25. Depending on who packages them. They can be bought in larger doses such as a gunny sack full.

Jstroke

Are they that different than Anaheim. They look very similar. 

NPHuskerFL

@Jstroke There are minuscule differences. 
http://www.red-or-green.net/anaheim-peppers/

Jstroke

Thanks. Makes sense. Soil and climate play a big part. Just like Wine

Botch

Jstroke said:

Are they that different than Anaheim. They look very similar. 

In my experience (lived in NM 5 years) same difference as Oregon vs Washington apples.  I think the growing season (heat/rain) made a much larger difference.  

Jstroke

Hmmmm might get a case. I like the sound of this.