Hatch Time
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The peppers are coming in. They don’t last long so get’um while you can!
I used my grill to roast them but you can use your oven on broil, gas grill whatever,just burn the skins. Then bag them and seal while hot for a hour or so,peel skins, there ready.
My wife just freezes them with skin on and peels them when she ready to make green chili. mmm
Cook you half of one of those long pork loins.Cut everything up small bites add to pot with chicken stock cook slow, takes most of a day to thicken up. Makes a big pot. -
I love hatch chile season, I am going to smoke a few today to go with the nick knacks I am smoking for snacks while dinner cooks. My local grocer makes a d**n good hatch chile wet rub, but the wont sell it to me. They use it to preseason various meats but I just want it to use throughout the year.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Word of advice, where gloves and don’t touch your skin, speaking from experience.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Tex_77 on last edited by
Tex_77 Especially be careful when using the restroom…
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to Chef on last edited by
Chef you should only make that mistake once.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to tarp on last edited by
tarp They are starting to roast them here in New Mexico, I love that smell. We peel them before putting in ziplocs, some people peel it here as they use it, they say it gives it a smoky flavor.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to tarp on last edited by
tarp sweeeeet
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Jamieson22 Team Blue PK100 Regular Contributors Power User Illinoisreplied to GWG8541 on last edited by
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My only experience with hatch peppers is from a buddy that has friends in New Mexico that sends him some. I got to eat some of stuff he made. He has since moved to Texas. But to my surprise, my walmart had bags of them today. First time I have seen them there, so I grabbed a bag.
So I need to do something with them. Only thing I have made out of them before is chili verde and it was pretty awesome. Do any of you have any favorite recipes you want to share?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Grimpuppy on last edited by
Grimpuppy I don’t have a favorite recipe but I put them into a lot things. Salsa, scrambled eggs, chorizo, chili’s, etc… I have packages frozen that I use as needed. As someone mentioned earlier the heat level varies from year to year so be aware of what you have.
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They don’t seem to be as Hot as normal this year. They sell them as hot but there so-so .
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Grimpuppy on last edited by
Grimpuppy Chicken enchiladas.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to Grimpuppy on last edited by
Grimpuppy Grilled cheese with the chiles in the middle. I get 2 bushel every year, one hot & one medium, mixed and roasted. We freeze with the skin on and peel when thawed. Mixed makes it a surprise as to what the heat level will be. We also use in scrambled eggs. There are several cookbooks and recipes for chiles, everything from appetizers to desserts.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening
We get two, sometimes three gunny sacks a year, can’t get enough of them. From eggs in the morning to burgers at night, we use them on just about everything.
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Chef You might end up with a hot tamale!
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Sad how it seems like it takes forever to get here and then before you know it there isn’t a fresh hatch chile to be found.
