Green chile time!

[DaveD]

Didn't see an obvious category where this should go...

Got our 5-lb box of Hatch a few days ago, and my lovely bride roasted them up on the GrillGrates (rail side up) on the Weber gasser after dinner last evening. Didn't get shots of that as I was doing the dishes from dinner at the time. Then as I was cleaning up after tonight's dinner, she did all the peeling & chopping, and I'll portion them out in the morning. We've been without green chile for months, so all is now right with the world.









Tomorrow I'll be adding some of these to my next batch of chili, using leftover beef belly & pulled chuck, and a box of the Carroll Shelby mix, which was fabulous the first time I used it a few weeks back... Hot cha cha!

[smokenoob]

oh yeah! Those go with so many things!

[Mosca]

The Carroll Shelby mix is pretty good. I used Wick Fowler’s mix as my “secret recipe” starting point for years. Both are a good start to riff on.

[barelfly]

Alright!!!!!!!! You know I love this!

Drove through Hatch this past week, as we headed to Las Cruces to drop the son off at school. Chile festival is coming up and we may actually try to get there this year!

enjoy those!

[DaveD]

Knew you'd be all on board

[Rod]

Amateur! We got our 15lb box last Friday and roasted them in our chile roaster, peeled, portioned and vac sealed them all the following day. Good to go until next year. This is our annual deal going on 5 years now.

[DaveD]

I was advocating for more, but given that my lovely bride takes on the bulk of the labor and that the last time we did 10lbs it did not go well, I settled for 5 But I do miss our years in Albuquerque where we'd go to one of the zillions of places around town and get 'em roasted in one of those drums... that aroma is everywhere for weeks in the fall

[58limited]

Good Job! I've used Hatch in everything from chili to biscuits to gravy.

I grilled 50 lbs two weeks ago. I'm set for the year. Plus I have a 5 lb box of red Hatch coming next month that I plan to make a fermented hot sauce with.

[Mosca]

Amateur! We got our 15lb box last Friday and roasted them in our chile roaster, peeled, portioned and vac sealed them all the following day. Good to go until next year. This is our annual deal going on 5 years now.

LOL, I did 25lbs last year. Joke’s on me, though; there’s just the two of us, and they’re too hot for Mrs, so I still have some vac packed.

[DaveD]

Last time we got more than 5lb we had a similar experience... don't have the use case anymore for a larger quantity!

[awsop]

Any recommendations on who to order hatch green chilies from?

[DaveD]

Yup, that's where we got ours too. They're very good with comms and letting you know just what to expect each year. It's worth paying the few extra bucks for guaranteed delivery days, to ensure against spoilage en route.

[awsop]

Thank you for the recommendation!

[ofelles]

2nd on above. Been using them for years.

[barelfly]

My wife and I will most likely get our yearly stash next weekend. I don’t know if we will go with our standard 75lbs of green and red now that both kids are out of the house. But I do want to get some red again this year.

And love this t-shirt! Borrowed from the Hatch Green Chile Store

[awsop]

I walked into my local grocery this morning and to my surprise, there were cases of Hatch Chiles. Can’t speak to the authenticity or quality but they smell great as they roast.

[DaveD]

Wish I had a setup like that!! That's the real deal right there. Looking good!

[awsop]

Thanks DaveD. After I bought the chiles it gave me the excuse to stop at the hardware store and pick up a roasting basket.

[DaveD]

Alrighty, got our chile all portioned up. Box is 4lb, not 5 btw. We bag and freeze 1/4 cup (60ml) portions, and after all was said and done there were just 13, one of which I used immediately in the chili I'm making. So only a dozen left, and this is just not adequate, so I just ordered another box My lovely bride let it be known that it's on me to do the work, and I'm fine with that since she did most of the first batch. Went ahead and added some dried red chile powder and one small bottle of green chile powder as well, while I was at it...

[Michael_in_TX]

I love it when you roast them just right and the skin comes off in nearly one piece.

[DaveD]

Hey folks, got my second 4-lb box of chiles yesterday. I don't have a rotisserie gizmo, so I can't do what awsop showed above, sadly. But I would love to get a touch of smoke on the chiles when I roast them. The gas grill works just fine but of course no smoke factor. And I have no intention of doing them indoors in the oven...

My two options are the vertical pellet smoker or the SnS kettle. The issue with the pellet smoker is that it can reliably reach only about 400F/200C, but I'm uncertain if that would be hot enough to do the job.

On the kettle, I could set up 2-zone style and let them sit on the indirect side for a while, then move them on top of the hot side to get them nice and blistered. Clearly no temp issue there.

Happy to hear your thoughts and sage counsel

[Jim White]

I see no need to do two zone. I was told by a New Mexico friend who sent me 5 pounds a couple of years ago to just get lump charcoal going and drop the chile directly on it. That would let you do more at once. It worked like a charm for me. I can probably dig out the link to the pics I put up back then if you need it.

[DaveD]

I hear you Jim White it's not about temperature but whether I could pick up a bit of smoke flavor with a wood chunk on the hot coals and the chiles on the indirect side for a little while. Sounds like it may not be worth the hassle though.

[DTro]

Not saying that it is write or wrong, but I did mine on a two zone kettle last year. I’d say, in the name of science, you gotta just…
By the way, hatch and corn together makes an incredible salad

[realdocBBQ]

Ooooohhhhh I'm gonna have to make a store run. I see what I'm'a be doing this weekend...