My local HEB has Hatch chilies (but no roaster - gotta DIY) for $37.00/ 25lb case ($1.48/lb). Hot or mild. I bought a case of each despite having ordered from hatch-green-chili.com
They are cheaper than the ones from hatch-green-chili.com but do not specify the variety, only "hot" or "mild." I'll be firing up the PK shortly and roasting them, trying to decide it I want to keep the hot and mild separate or blend them when I vacuum seal.
Last edited by 58limited; August 15, 2020, 05:02 PM.
Yum, ahm’a load me up on another 10#s Chargers (5 lbs. we’ve snarfed within 4 days, here, Done been thinkin might need to up my Throughput, much less Strategic Reserve Levels lol...
biding my time, until th HOT ones ripen...
Last edited by Mr. Bones; August 15, 2020, 08:23 PM.
Got plenty last week at my HEB. They got the roaster tumbling right outside their door as usual. The whole store permeates with the goodness so there is no possible way to not buy a boat load, including the Hatch Bacon, Hatch cheese, Hatch burgers, Hatch soap, Hatch blinker fluid. Every isle Hatch. You can even get a Hatch carwash, and Hatch gas.
It’s chili roasting weekend at our house. We roasted 24 lbs today and netted 12 lbs of skinless stemless chili. We leave the seeds in. Tomorrow we have another 11 lbs to process.
I could just start eating that pile as is. Love Hatch chilies. I still have 25 lbs green and 25lbs red coming from hatch-green-chili.com. Hopefully it will all last until next season but I just opened my last bag of the 10lbs of Charger chilies I ordered last month, I'm going through them pretty fast.
6 medium - large Roma tomatoes
4 green onions
4 hatch green Chile’s, extra hot
2 cloves of garlic, pressed
cilantro, about 1/3 of a bunch
salt to taste
everything is finely chopped
😋 Very simple
SavageSmoke They will taste similar to an Anaheim pepper (Anaheims originated from seeds transported from New Mexico to California about 100 years ago) and different cultivars go from mild to extra hot. I order the hot ones. Not as hot as jalapenos, never had the extra hot ones.
The soil and climate (terroir) of the Hatch Valley makes these peppers special (better flavor) and they are seasonal.
Last edited by 58limited; August 23, 2020, 08:05 PM.
I use them in pico, jerky, hamburgers, salsa verde, just about anything.
They can be really hot but the flavor is just so dang good. They’re addictive.
Forgot to answer that part of SavageSmoke 's question. I made salsa verde, I've added them to mac and cheese. Today I made biscuits and gravy, both with the peppers added.
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