Couldn't get them last year. Hopefully this year, things will be different. If I get my hands on some I'll probably celebrate by buying a roasting basket to use on the rotisserie.
My local HEB has mild Hatch chilies listed on their website for $1.00/lb - that means a 25 lb case is $13 cheaper than I bought it for last year (and the online price is for curbside so it is marked up slightly). Unfortunately, they don't list the variety, just mild. I still have a lot from last year so I haven't decided whether I will buy any more other than some to use in recipes calling for fresh peppers.
Last edited by 58limited; August 18, 2021, 06:36 PM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
a few more weeks and I’ll be making a trip to the farm nearby for a few sacks of chile. It’s still a little early for when I like to get them. September is usually when I stock up.
On the other hand - I did "harvest" two green chiles tonight from my mini-garden…..two. Hahah! I’ll roast those up tomorrow night and make something with them.
They're a more complex Chile than most and make a really nice change of pace. I wouldn't drive an hour to get them or anything but if you have a decent supermarket in or near Eden, it's worth picking up some to try.
I'm gonna say that if you compare Hatch mild peppers to say Anaheims in a blind test it's hard to tell the difference. In a cooked dish it's virtually impossible. I know that Anaheims are available nearly all year long while Hatch are seasonal. If you prefer the hotter version then it's a different story but that's been my experience. Are they really worth all the fuss? Meh...
From the Northern Panhandle of West Virginia
i have done brisket, ribs, pulled pork, cheese, pastrami, turkey and chicken. my goal this spring and summer is trout (if i can catch a few) and salmon.
bought a few bags at the local Kroger last weekend, roasted them on the grill with some tomatillos. Then my uncle and i made a big pot of green chili. I miss being out west where every farmers market has someone roasting fresh chiles this time of year, but here in WV i will have to make do as best i can with the limited supply i can get.
I saw Hatch chiles loose in the case at my local Kroger last week, but didn't get any, as I wasn't sure what to do with them. The wife won't be eating a ton of spicy stuff, and I've been buying hot pepper flakes made from Hatch Chiles from Flatiron Pepper Company. They are good! If I roast some on the grill, I suppose I could then vacuum seal and freeze them, and preserve for a future batch of chili or something?
jfmorris That's exactly what I do. Roast them up and vac seal them anywhere from 3 to 5 peppers per bag depending on size. I freeze them skin on after they have cooled a bit. This year I think we are going to peel them first, then freeze. BTW, I like the Joe Parker chiles. I love spicy anything, but those are very mild. For Hatch chiles I want to focus on the flavor over spiciness.
Also, there are mild Hatch chiles. But yeah, roasting and freezing in smaller bags is a way to go since they're not like, say, poblanos that you can get year round.
As I promised myself above, I just ordered a rotisserie basket after I located hatch chilis at the store today. My girlfriend also found a few at the tienda earlier this week and I roasted those and ate them on a hatch chili brat.
Hatch Chili Company just delivered 5 lbs of mild peppers. Tasted one - great pepper flavor, a little sweet and a nice background heat. I have another 5 lbs. of hotter reds coming next month.
Can't wait. I will be smoking some of the milds and the reds along with some course salt and homegrown garlic.
Adding Smoked Hatch Garlic Salt to my line that started with Smoked Ghostly Garlic Salt!
(Some find the Ghost a bit too hot on occasion...)
Mr. Bones I bought 85 lbs from Preston last year, great farm to deal with. I still have a bunch frozen so I didn't order this year. However, as I mentioned above, I couldn't resist a case of fresh hot peppers from my local HEB. I gave a third of the case away and I'm cooking with the rest. Going to make sausage today.
Last edited by 58limited; August 28, 2021, 11:35 AM.
Do you core or seed these before roasting, or just roast them whole? Inquiring minds want to know... I know with most peppers, the ribs inside along with the seeds seem to be where most of the heat is.
Attjack I like that basket. If I ever get into the pepper roasting game, that would work on my gasser or my kettle. I bet with the kettle rotisserie and some smoke from a wood chunk or two, you could get some really nice results.
Mr. Bones can you give me a lesson on how to choose hatch chilies? I bought orange ones thinking the would be hotter. Is that correct? I just read that greens are more smokey. Is that the case?
"While green and red Hatch chiles are really just the same pepper picked at different times, they do offer different flavors. "When picked early and then roasted, Hatch green chiles have a very smoky, upfront flavor," explains Cotanch. "Then as the chiles mature and turn red, they develop a slightly sweeter flavor profile and a more earthy underlying taste."
Heat will also depend on the variety. Green chiles from a hot variety will be hotter than red chiles from a medium variety. I personally prefer the flavor in the green chiles but I enjoy the red chiles as well.
Yup, I buy several different varieties...Big Jim/Charger are at optimum, now...
I wait 'til September fer th hotties to ripen/hotten up, such as Sandia/G76, or Lumbre...
Comment