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What can y'all do with Roasted Hatch Chilis?

500
500 Posts: 3,184
in EggHead Forum
http://www.ihatchchile.com/in/virginia/
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • JohnEggGio
    JohnEggGio Posts: 1,430
    I plan to put some on pizza tonight.
    Maryland, 1 LBGE
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  • pab
    pab Posts: 273
    Chili cheeseburger, green chili stew, scrambled eggs/omlets, chorizo and green chili tacos are what I have done with them.
    Nerk Ahia LBGE
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  • northGAcock
    northGAcock Posts: 15,173
    edited August 2017
    Go to 505chile.com and check out there recipies. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Durangler
    Durangler Posts: 1,122
    Use them on/with ....
    Hamburgers, hot dogs, sandwiches, eggs, green chili stew w/ pork or beef, salsa, con queso, steak, enchiladas, tacos, tostadas, fajitas...
    Their use is endless.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • 500
    500 Posts: 3,184
    I picked up a few mild ones to try. Never had them before. I know the season is short and they are loved. TexMex and Mexican quinine is not in my wheelhouse but I'm willing to learn. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    I think I need to get a bunch of the roasted ones and freeze them in the Food Saver since they are available right now. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    As I've read, you get the fresh roasted chilis and put them in a ziplock bag until they release their skins then peel and freeze them. Sound right?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • lousubcap
    lousubcap Posts: 36,765
    Said another way-what can you do with hatch chilis that you can't do with other chilis?  Is their taste profile that discernible??  Curious as the phenomena has gotten lots of traction and they are available here in the land of bourbon.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Durangler
    Durangler Posts: 1,122
    I normally get 30# sack and have the vendor roast them in their chili roaster. They bag them in a plastic garbage bag, place in a box for transport.
    When home, I break them out in quart ziplocks, 5 to 8 to a bag, sucking out the air. Then to the freezer. I don't peel until it's time to use. Peeling before is a waste of time, IMHO. Thaw a bag, peel and use.
    I've never had good luck roasting small quantities on my own, ~shrugs~
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Durangler
    Durangler Posts: 1,122
    Also, they freeze well as I've still use chili from 2015, no discernable drop in quality.
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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  • Lit
    Lit Posts: 9,053
    Have you asked Ron? Just post it on his wall he'll tell ya what to do. Smartest guy on this forum just the other day he figured out the food saver can make food last longer. Was even nice enough to make a post about it.
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Tonight will be my first taste - bought a handful at my local Wegmans- they had done recent demonstrations, etc that I didn't attend, but as you enter the store they set-up a huge bin.  I roasted them 2 nights ago - they've been in a baggies in the fridge, waiting for me.
    Maryland, 1 LBGE
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  • pab
    pab Posts: 273
    I usually buy 20/30 lbs and roast them on my large BGE, par-freeze them and put them in FoodSaver bags. I peel them before I use them. Would rather spend 5 minutes before cooking than several hours before freezing.
    Nerk Ahia LBGE
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Grits. With cheese(something melty, like gruyere, and Romano or Parm). Dayum it's good.
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  • Reefer82
    Reefer82 Posts: 11
    You put them on/In anything you want for an instant upgrade in taste  =)

    Getting them fresh from a vendor out in NM is the best way.  Slapped right on a 1/2lb cheeseburger on a toasted brioche roll.  So hard to beat.  I was fortunate enough to be vacationing out there 2 years ago during chili season.  They're EVERYWHERE and on everything.  It's even an option at McDonald's.  
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    I diced-up one roasted chili - spread it on a 14" pizza - great flavor and some nice heat.  I'm a fan!
    Maryland, 1 LBGE
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  • westernbbq
    westernbbq Posts: 2,490
    Roast em. Bag em peel em and eat em like candy.  One of the healthiest snacks around,   instarged getting a sore throat and ate hatch chiles for two days and bango no more sofe throat, no other common cold symptoms
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  • SciAggie
    SciAggie Posts: 6,481
    I love roasted Hatch chilis. Every year I get a 25 lb case. Locally, they'll roast them for you and dump them in a big plastic bag. I take them home, peel them and then divide into ziplocks with about 6oz in a bag. Pro tip: there will be a dense liquid in the bottom of the bag infused with chili oil. Pour this elixir into ice cube trays and freeze. Then bag the cubes. Use as a flavor boost in soups and sauces. 
    My favorite green chili dishes are:
    Chicken fried chicken with jalapeno green chili gravy.
    Green chili chicken enchiladas. 
    Green chili chicken empanadas. 
    Green chili chicken soup.
    I add green chilis to burgers, scrambled eggs, tomatillo sauce, pulled pork tacos, etc. 
    I do think they have a distinctive flavor profile that I enjoy. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 500
    500 Posts: 3,184
    Got some unroasted today. Planning a roasting and Food Saver-ing of them soon. $2 a pound  
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Botch
    Botch Posts: 17,367
    One dish that hasn't been mentioned yet: put a few chile's worth, diced, into your favorite chocolate brownie batter and bake as usual.  I'm not kidding!
     
    Here's how I usually make my green chile stew; measurements and ingredients are completely flexible.
    1 yellow onion, minced
    2 to 4 cloves garlic, crushed
    2 Tblspns peanut oil
    1 lb ground pork, or sweet Italian sausage, or venison, or.....
    28-oz can fire-roasted tomatoes, crushed
    1 box Swanson's chicken broth
    2 Yukon Gold potatoes, diced
    6-8 roasted, peeled, seeded and chopped green chiles 
    Salt to taste (I use about 2 tsps)
     
    Simple enough: saute onion until soft, add garlic for 30 seconds, then the meat.  Saute until all pink is gone, drain excess grease, then everybody else in the pool.  Simmer until potatoes are done.  Enjoy!  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • 500
    500 Posts: 3,184
    edited August 2017
    That sounds tasty @Botch. Thanks for the recipe. Chicken Enchiladas with Salsa Verde. Found a recipe. http://mexicanfoodjournal.com/salsa-verde/

    edit; this recipe sounds better cause it's grilled. 
    http://www.epicurious.com/recipes/food/views/salsa-verde-242139
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    Stopped at Wegmans again for more chiles cause after seeing all the recipes I decided I didn't have enough. They are sold out of medium. Only had Hot and extra hot. Got a bag of hot to try. I'm becoming a believer in the Hatch chile. Will roast them all off and freeze soon. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    The Egg is lit. Roasting to begin soon. I'm going 450* direct. My plan is to char the skins for peeling but not cooking them as they will cook in the recipes to come. Maybe I'm thinking wrong here. First timer. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 500
    500 Posts: 3,184
    Medium;


    Medium;


    Hot;


    And a call from Offspring #2 for red and yellow bells;

    I like my butt rubbed and my pork pulled.
    Member since 2009
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