Hatch peppers roasting on an open fire,

bettysnephew

They have arrived at the Hy Vee store in Iowa.

Griffin

Nice. I forgot to get some this year and I think its over down here.

Satch_Q

Yum!

llrickman

Griffin said:

Nice. I forgot to get some this year and I think its over down here.

Harvest just started here in NM 

NDG

I called around and most places near me in Ohio get the first shipment in next week . . I bet your ok.

NPHuskerFL

Looks good!  We absolutely Love em. How many bushels are you roasting?

blasting

Looking good.  PSA - don't try taking out your contacts after peeling!

So far I've tried these babies on grilled cheese, philly cheesesteak, eggs, burgers - LOVE THEM!

@griffin - I'm in AZ and we just started getting them here, fyi

johnl350

Can I ask a dumb question and ask what you do with all of these hatch chilis that you roast?  I'm not really familiar with them other than I know they only produce once a year. Are they really spicy or mild?  what all do you make with all the pounds of chilis you roast?  

NPHuskerFL

@johnl350 We peel and portion. We use them in many dishes. They can be both mild and hot just like any pepper. 50# raw yields around maybe 30#-40#roasted after peeling and portioning. Here's our 2nd bushel (a bushel is roughly 25# raw). 

Satch_Q

@johnl350 The New Mexico green chile has a ton of uses. They have a ton of flavor and depending on the variety, a mild to a medium hot heat. Most of what is commonly referred to as Hatch chile are a NewMex 4-6 or a Big Jim, both of which are a variety of a New Mexico Chile grown in the region surrounding Hatch New Mexico and both are somewhat mild or medium. The Big Jim generally comes in at about 2500 Scoville units compared to a Jalapeño which can be 5000-10000 Scoville units. As far as uses go, the skies the limit. Nearly anything Mexican of course as well as Mac and cheese, scones, green chile apple pie, salsa, sauces, stews and hundreds of other dishes. The most often consumed around my place is a simple grilled turkey and swiss on rye sandwich. Add a roasted chile or two to that before grilling and it takes a basic sandwich up several levels.

Ragtop99

Satch_Q said:

 Most of what is commonly referred to as Hatch chile are a NewMex 4-6 or a Big Jim, both of which are a variety of a New Mexico Chile grown in the region surrounding Hatch New Mexico and both are somewhat mild or medium. The Big Jim generally comes in at about 2500 Scoville units compared to a Jalapeño which can be 5000-10000 Scoville units.

Can the varieties be grown elsewhere successfully or does it flavor come from the specific soil/climate combination? 

Richard Fl

Here is a source for great green chile recipes.  I got on their mailing list a few years back and every week or so a new recipe appears.  Have also bought products from them since the chiles never make it to Florida fresh.

http://denvergreenchili.com/category/recipes/

NDG

@Satch_Q  said "simple grilled turkey and swiss on rye sandwich. Add a roasted chile or two to that before grilling and it takes a basic sandwich up several levels." . . . never had that, but I love that already.  This will be in my belly soon, thanks for idea.

Plutonium

johnl350 said:

Can I ask a dumb question and ask what you do with all of these hatch chilis that you roast?  I'm not really familiar with them other than I know they only produce once a year. Are they really spicy or mild?  what all do you make with all the pounds of chilis you roast?  

They have a big range in heat, like many peppers, depending on growing conditions and strand. I've had very mild to some really hot ones. Just as @NPHuskerFL mentioned, I also portion and freeze the chiles after de-seeding, de-stemming, and peeling. Lots of uses year round, many things I can't imagine making without them: queso, burgers, burritos, spanish rice, green chile dip (amazing), rellenos, mac n cheese, sandwiches, tacos, anything involving eggs, etc. Basically the combination of green chiles and cheese can make anything amazing.

I'm originally from Houston, TX, and now living in Albuquerque, the green chiles have almost replaced jalapenos in many of my cooks (other than ABTs).

Ragtop99 said:

Satch_Q said:

 Most of what is commonly referred to as Hatch chile are a NewMex 4-6 or a Big Jim, both of which are a variety of a New Mexico Chile grown in the region surrounding Hatch New Mexico and both are somewhat mild or medium. The Big Jim generally comes in at about 2500 Scoville units compared to a Jalapeño which can be 5000-10000 Scoville units.

Can the varieties be grown elsewhere successfully or does it flavor come from the specific soil/climate combination? 

I've had friends buy and grow plants in many different conditions for a single season. However starting from seeds, I'm not sure how they'd do. I know for a fact the soil nutrient levels and climate will affect how hot the produced chiles are too.

Satch_Q

@Ragtop99 They can be grown elsewhere. I'm in northern Utah and have no problems whatsoever. I would assume the climate and soil need to be similar and both will have an effect on the flavor/heat. They grow so well here we stopped shopping around years ago.

Here's one day's harvest of our Big Jim's. We start all of our plants from seed, indoors about mid-February.

Jcacavias

@blasting Where in AZ are you?  I'm in PHX this week for work and was hoping to pick some up.  I tried looking around Atlanta and couldn't find any.

johnl350

Thanks fo all the helpful info. I'm definitely going to look for son this year to try!

pab

NDG said:

I called around and most places near me in Ohio get the first shipment in next week . . I bet your ok.

I picked up 29# at Lucky's Market on North High St. Near Clintonville last Thursday. They were $1.99 lb on sale. Drove over from Newark. Produce manager said they would be having them for the next four weeks or so. Give them a call 614 447 0248.

llrickman

blasting said:

Looking good.  PSA - don't try taking out your contacts after peeling!

So far I've tried these babies on grilled cheese, philly cheesesteak, eggs, burgers - LOVE THEM!

@griffin - I'm in AZ and we just started getting them here, fyi

A pound of ground beef , an onion , some garlic and potatoes and 6+ hatch chiles makes for some good green chile stew 

blasting

Jcacavias said:

@blasting Where in AZ are you?  I'm in PHX this week for work and was hoping to pick some up.  I tried looking around Atlanta and couldn't find any.

Phoenix.  It's unfortunate you have to be in Phoenix in August.  Without a doubt the very worst month to spend time here, but welcome to you anyways.

So far I've bought 2 batches from two different grocery stores.  Food City will probably have the freshest ones I'm thinking.  I'm going to buy a more substantial amount from them before the season is done.