The ratio of fresh to finished held up for my second batch: 3.9 lbs of raw fresh peppers yielded 1lb 14oz of finished peppers to freeze/use. So figure 2:1.
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I couldn’t find any Mountain Mike’s chiles, but hopefully these will help me understand what all the hubbub is about.
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I won't belabor the points I've made made in my earlier posts about "Hatch" chiles, Instead I will simply say that there is no such thing as a "Hatch chile". Similarly, there is no such thing as "a" Bordeaux or "a" Burgundy grape. There are simply many varieties of grapes that are grown in in Bordeaux or Burgundy. Those grapes (multiple varieties) may well be "better" for wine making, or not, than grapes grown else where (say California or Oregon?)
In Hatch, as well as other chile growing places, the variety of chiles grown is large--with specific varieties ranging from mild to hot. It isn't really so much as to whether or or not your "Hatch" chile is mild or hot; it depends pretty much on the variety of chile that the grower chose.
Peace!Comment
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After eating these pretty regularly for a week or two, I’m going to say that my "medium" Hatch chiles are actually pretty hot. Not deadly hot, but more than medium. There’s a good instant burn, a desire for quenching, and a reasonably quick dissipation. They’re like serranos, but with less sustain.Comment
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Wegman’s isn’t going to get the red hatch, so I placed a pre-order. Gonna have some chiles!Comment
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