Tis The Season To Roast Chile Peppers

NPHuskerFL

@Phatchris I'll PM you later.  Wife is making homemade Green Chili Cheeseburger egg rolls for supper  
@Satch_Q Ya as far as we're concerned green chili or Hatch is done for the season. This will be for next season and the future. Not to mention for veggies, nuts, fruits, etc. Both the Wife and I are pretty stoked to get it.... shouldn't have waited this long. Better late than never. 

northGAcock

Phatchris said:

NPHuskerFL said:

@Carolina Q first and foremost find a spicy Latina 
Just some of the things I personally use them for. Chile Rellenos, Nachos, Huevos Rancheros, Smothered Burritos both white sauced and traditional, burgers for topping and stuffed, chicken topping and for stuffing on a Ballotine or breast fillet, enchiladas, jam, fish (assorted), etc...even just to snack on
If you are a novice then perhaps maybe you might not know. Eat a few and compare them and you'll notice slight differences in the overall flavor profile. 

Any chance at a recipe for green chile sauce or stew? Something to smother a burger or enchilada with?

Give this one a try.....http://505chile.com/project/green-chile-stew/

Botch

@Satch Q :  Where in utard do you live?  I'm at the intersection of South Ogden/Terrace/Riverdale.  The chiles I got this year were grown in "west Weber county", and quite hot.  The stand I bought them from had a similar roaster, bigger basket but still a three-burner.  

DoubleEgger

NPHuskerFL said:

@Phatchris I'll PM you later.  Wife is making homemade Green Chili Cheeseburger egg rolls for supper  

Oh my... 

Botch

Phatchris said:
Any chance at a recipe for green chile sauce or stew? Something to smother a burger or enchilada with?

Phatchris, for burgers I use chopped green chile, no additives (but good cheddar on the burger).
 
For Huevos Rancheros, here's what I make for sauce:
Saute half a small onion, finely minced in a tablespoon of peanut oil.
Add a tablespoon of flour and stir vigorously for a few minutes.
Add a pinch of cumin, dry oregano, salt, and then an 8-oz can of chicken broth.
Boil for a few minutes, add chopped green chile (about five for me), and simmer while you cook up the eggs/tortillas.  
I work a 5-4-9 schedule, and every 3-day weekend I make up a batch of this sauce, it lasts me for three (wonderful) breakfasts.  
 
Finally, my made-up stew, which I make often:
Fry 1 lb ground pork with one small onion, minced, until pink is gone; drain.
Add 28 oz chicken broth, 8 oz chopped canned tomato or fresh, pinch of cumin, oregano (sense a theme here?), salt to taste, two large diced Yukon Golds, and again about 5 chiles, minced.  Bring to a boil, lower to a simmer for an hour or so (spuds are cooked).  
The chiles and potatoes start falling apart upon reheating, and it's even better then!  

Phatchris

Botch said:

Phatchris said:
Any chance at a recipe for green chile sauce or stew? Something to smother a burger or enchilada with?

Phatchris, for burgers I use chopped green chile, no additives (but good cheddar on the burger).
 
For Huevos Rancheros, here's what I make for sauce:
Saute half a small onion, finely minced in a tablespoon of peanut oil.
Add a tablespoon of flour and stir vigorously for a few minutes.
Add a pinch of cumin, dry oregano, salt, and then an 8-oz can of chicken broth.
Boil for a few minutes, add chopped green chile (about five for me), and simmer while you cook up the eggs/tortillas.  
I work a 5-4-9 schedule, and every 3-day weekend I make up a batch of this sauce, it lasts me for three (wonderful) breakfasts.  
 
Finally, my made-up stew, which I make often:
Fry 1 lb ground pork with one small onion, minced, until pink is gone; drain.
Add 28 oz chicken broth, 8 oz chopped canned tomato or fresh, pinch of cumin, oregano (sense a theme here?), salt to taste, two large diced Yukon Golds, and again about 5 chiles, minced.  Bring to a boil, lower to a simmer for an hour or so (spuds are cooked).  
The chiles and potatoes start falling apart upon reheating, and it's even better then!  

Thank you... I gotta get roasting!

Satch_Q

Botch said:

@Satch Q :  Where in utard do you live?  I'm at the intersection of South Ogden/Terrace/Riverdale.  The chiles I got this year were grown in "west Weber county", and quite hot.  The stand I bought them from had a similar roaster, bigger basket but still a three-burner.  

I'm down in Sandy, about 10,000 S and 2000 E. All of the Harmons Grocery locations roast chiles every season. They do a good job and sell by the bushel. They generally carry two varieties, Big Jims on the mild side and last year they had Sandias. If we need to supplement we usually go there. I'm happy to hear there are other places to find some locally grown.

SkinnyV

Ok jumpin in for the first time