Hatch Green Chili - New Favorite Brat
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I have been eating on my batch of hatch green chili brats for about a month. They have overtaken blue ribbon as my favorite. Made them with high temp cheddar and dang are they good! If you haven’t tried them yet, highly recommended.
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Grimpuppy I haven’t tried the Hatch chili blend from Walton’s yet but I often add frozen hatch chili’s to the second grind using the mexi-chorizo blend with an addition of high temp cheese…freaking amazing!!! If I buy already chopped hatch chili’s I add them during the final mix just to have big bits of eye candy.
When my production allows I always weigh out my meat block first and add all of my required seasoning before the first grind. Chorizo is a great example for how much mixing is required to get the spices evenly dispersed
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Grimpuppy too hot for me and my family, I made a half batch and ended up giving the other half away on here.
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansasreplied to twilliams on last edited by
twilliams said in Hatch Green Chili - New Favorite Brat:
Grimpuppy too hot for me and my family, I made a half batch and ended up giving the other half away on here.
I get just a faint heat from it, just really like the flavor. Interesting how spicy things taste to different people. I also love cheese and usually double up what is recommended on most of my stuff. Maybe that tamed it down some.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Grimpuppy on last edited by
Grimpuppy _ These are very tasty indeed. Love em.
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I love hatch chili season, I feel sorry for the people who cant enjoy them fresh from the grocery store.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to HerbcoFood on last edited by
HerbcoFood it is weird how different hatch chilies can be from each other. Sometimes they can be mild then the next one can be pretty hot. I made some green chili Verde last year and man were those hatch chilies hot. It was awesome though!!!
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ND Mike That’s the best part…it’s like a box of chocolates, you never know what you’re gonna get.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to ND Mike on last edited by
ND Mike Depends on the weather and rain, I buy fresh roasted and some years mild is hot other years I get hot and am disappointed in the heat. I have found a different farm that I get them from that I have been very happy with the consistency.
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Grimpuppy I Swear I responded to this…you can make good goose snack sticks with this if you use 25% pork fat and a total (including the fat) of 20 lb of goose meat. THat will help make up for the lower salt content.
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to HerbcoFood on last edited by
HerbcoFood good reference
