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So I managed to score some Hatch Chilis in the PNW...now what?

PNWFoodie
PNWFoodie Posts: 1,046
in EggHead Forum
Do I roast them all before freezing? If so, any tips?

At the risk of sounding ignorant, what makes these different than any other anaheim pepper? I bought just for the reputation, but I'm curious....

TIA
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
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Comments

  • travisstrick
    travisstrick Posts: 5,002
    What's pnw? Pensacola north west?
    Be careful, man! I've got a beverage here.
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    Lol....Pacific Northwest. I live in Washington state. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Travis, Pacific North West.

    Hatch are grown in a perfect area for peppers climate-wise, so they have characteristics other peppers don't. I suppose it's the depth of flavor in them that aren't in other peppers. I have seen the difference compared to regular tomatoes in sauce vs San Marzano tomatoes.There just an extra pop of flavor I don't get from other peppers.
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  • Skiddymarker
    Skiddymarker Posts: 8,524
    travisstrick said:
    What's pnw? Pensacola north west?
    We could call Texas the Gulf South West, GSW or maybe the Rio Grande South West RGSW seeing as you don't have an ocean.....
    @Eggcelsior - exactly the way understand it. The reputation of hatch is widely known, I wonder if the ones Tia has are actually hatch or are they just anaheims? 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • henapple
    henapple Posts: 16,025
    Roast them till the skin is loose, put them in a paper bag to cool, skin and seed and freeze.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • blind99
    blind99 Posts: 4,974
    Saw this at the grocery store today. I can't imagine this title will be flying off the shelves.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited August 2014
    Roast them to where they are blackened/blistered then I normally will let them sit with a towel over them so they sweat. My wife's family in Taos NM peels and deseeds immediately then freezes in portioned sizes. Our family in CO freezes with skins on and peels them as needed. 6 & 1/2 dozen the other. It's a matter of preference and of the way family traditions have always done it I suppose. My wife told me when they roasted Chile's they had the entire family involved w/ like 12 kids peeling and deseeding. :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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