Satchelpig Any where you use Anaheim chiles. Chile verde A while back I posted this Verde Enchilada
https://pitmaster.amazingribs.com/fo...ada-pork-chili
https://pitmaster.amazingribs.com/fo...ada-pork-chili
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I decided to order 25 lbs of the Big Jim variety. I'll freeze most but I am planning some sausage recipes that will use them, plus verde salsa and other things.Comment
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I went ahead and ordered a pound of dried red chilies from them today, ships right away. I have a pretty good red enchilada sauce recipe that these will go into and I'll make some chili too. -
25 lbs..? That MIGHT last the year. LOL
I generally get two 20lb sacks of green chiles and have them roasted. Usually a medium Sandia and a hot...like a Barker's Hot if it's available...sometimes it's just the upper end of the Sandia.
They're great in chile verde...but I think the sausage is going to be amazing. Haven't used them in a sausage though...now that's got me thinking.
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Satchelpig
Seeing as I have mine roasted...anywhere that I think would benefit from a bit o' "chile love."
Seriously, I use mostly whole ones on top of burgers, and chopped up inside of everything from omelets to casseroles to corn bread, Anywhere I might think, "Hmmm, a little chile would be just the thing."
They are similar to Anaheim & poblano(Pasilla) in their usefulness. Most aren't large enough to stuff like a poblano, but any recipe that uses chopped poblano/Anaheim could be substituted with Hatch. Keeping in mind that poblano chiles are on the mild side of the heat world. Perhaps up to 1500 SHU. (Scoville Heat Units)Red poblano though can be hot.
The heat varies...and they can usually be purchased mild, medium, or hot. Hot can definitely have a kick. Red ones don't tend to have as much heat up front...but definitely have heat at the back...sort of a culinary gotcha. LOL That said, most roasted chiles are green.
The Anaheim by comparison is generally much milder and usually has a lower Scoville index. 500-2500 vs 0-70,000 SHU...though finding a zero SHU Hatch could prove a serious undertaking. Those would probably be ground up and mulched into next years crop.
Fun fact...the Hatch & Anaheim both come from the work lead by Professor Fabian Garcia...way back in the early 1900's.Comment
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I've been thinking of ordering another 25 lb case of the green chilis and a 25 lb case of red. I love peppers but I don't seem to use them enough. This should cure that oversight. I love poblanos and I sub them for bells a lot, especially in King Ranch Chicken but also in Cajun cuisine. The Big Jim variety seems to be a favorite but uneven in heat. I think the other case of greens will be a little hotter variety.Last edited by 58limited; January 29, 2020, 06:44 PM.Comment
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Having that much chile on hand will definitely cure the oversight. Thus my picking up two bags.
I usually order by "heat" rather than specific variety because of the variations... I have my faves, but that doesn't always line up with what I WANT. So I might end up with a hot Sandia instead of a Barker's. No worries as they tend to work out about the same. Red can really amp up the heat scale...but the heat is generally on the back end. So at first bite it's not all that hot...and then it hits. -
I ordered the Big Jim because they are advertised as medium hot which is what I like but some of the feedback indicated that they can be milder; not bad since a lot of my friends and family like milder heat. The second box will be a hotter variety for the sausage I'm planning and for an authentic Cajun boudin recipe (as opposed to Texas boudain which is mostly rice) that I'm perfecting (and that has already gotten a lot of positive feedback here in SE Texas Cajunland).
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I bought some of the Hatch "mild" dried red chiles. They have almost no heat, but the flavor is outstanding -- slightly sweet, raisin-like, warm, umami. They taste much richer with less heat than the dried anchos I also have.
I buzzed several of the Hatch chiles into flakes and have enjoyed adding the flakes to all kinds of dishes. Put some in mac and cheese the other night and really liked that.Comment
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We buy them in season, grill/blacken them, remove the stems & skin and freeze 4 to a package. We buy x-hot only. I lost about 15 lbs of processed chili’s when my fridge died.
The x-hits on the site were over $2/lb if you buy 25 lbs. We generally process 35 lbs/year and pay about 33 cents a lb.
The grocery stores here sell hatch chili’s mostly year round.Comment
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My "Big Jim" 5 pound order arrived today. Can't wait to roast these beauties tomorrow.
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Thought I’d post a few photos from the spot I go to for my green chile. Wagner’s Farm is located in Corrales, New Mexico - a little farming community adjacent to the Rio Grande River. It’s a cool village, mom and pop shops and restaurants. I usually get a sack of red as well, but they didn’t have it today, so I’ll go back. So just a sack of Big Jim medium green. First photo is the wall of baskets and sacks of a variety of green chile in differing heat ratings. All good stuff!
This photo is the six rigs they use to roast. they had three going when I got there - tomorrow, they will be packed being Saturday and free roasting. But, it’s a bit over 90F in Albuquerque and under this awning, it was blazing with these roasters going!
But, got the sack of green chile steaming in the garbage bag inside an ice chest, will bag it up into sandwich zip tops and into the freezer later this evening.Comment
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Got my 25lb case and roasted them this week. The yield after roasting (but not peeling or destemming) is 15 lbs 6 oz. I did give about a pound to a pound and a half of the fresh peppers to a friend and I reserved two big ones to dice up for pulled pork egg rolls so I probably roasted 23 lbs of peppers when it is all said and done. Got a case of red Hatch peppers coming later this month.
The Big Jims stayed firmer after roasting than the Chargers or the varieties I got at my local store. Should be easier to skin.Last edited by 58limited; September 5, 2020, 05:45 PM.Comment
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Jus ordered 50 additional lbs., Sandia, an Lumbre.
Yummification!
Freeze most, give some to friends, family, loved ones... might last me a lil while, at least...
Ready to pre-order, fer next year
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or use them right away.
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