Hatch Chiles come by here too for 1-2 weeks. I still have some Hatch chiles I bought back in 2024. The problem (for me) was you had to buy a 12 lb. box fresh chiles. That makes for a lot of roasted chiles.
theroc Do you want my hatch chiles?? About a pound worth. Great flavor, but just too darn hot for me (Gail and I are wimps). I have to reduce what is called for in a recipe because of the heat. They're frozen, so if you want them, let me know.
TripleB - Thanks for the offer, but you've scared us away about the heat. We're used to milder Hatch chiles, so these might not do for us. Maybe SheilaAnn can help you out.
OMG, these are so much better than green bell peppers. I like to take a whole chile that has been roasted and the skin peeled off and deseeded. I freeze them in plastic ziploc bags, then pull them when I want them - quart or gallon depending on what I need. A large piece of one of these seared hard on the Balckstone when doing smashburgers... American, cheese, a fried egg with just a TOUCH of runny yolk, and a hard-seared Hatch green chile - holy God, what a freaking burger!
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Michael_in_TX yes, would have been fine, if you had them roasted already. Letting them sit for a few hours in a garbage bag to steam helps with peeling. So that would have been a great way to rest that bag of green goodness!!
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This year I'm not going to make the mistake I always make, which is just buy enough for whatever I am cooking that night. Then, poof, they're just not available anymore. I think I'll get at least two bags and just do a marathon grilling session.
barelfly How do you lay them out for freezing? Strips....diced?
The whole chile, after peeling. Probably 5-6 per sandwich bag. They freeze great this way. Then you have whole, or can chop if needed when you want chopped.
HEB doesn’t roast there at the store?….two bags would take them 5-10 minutes to roast with the big roasters.
barelfly Perfect, that's what I'll do. And it is odd HEB doesn't do an outside roaster. They do several things like that (crawfish, for example) several times during the year.
Guess its time to fire up the chile roaster. I'll grab a 25 lb box of hot this week. A little more expensive than last year but cheaper than ordering from Hatch
jtwbarelfly Yes, I use them in my fermented hot sauce. My basic hot sauce is a blend of 6 peppers plus some garlic. I add 2.5% Kosher salt and ferment, then I add a blend of three vinegars, puree, strain, and bottle. Every year I make a version with Hatch chilies in it, they end up being almost half the peppers by weight in that batch. I fire roast about 25% of them and it gives the sauce a hint of smoke and earthiness.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
My local Kroger is the only store around here that seems to get the Hatch chilis in - they will advertise it in their weekly flyer, which comes out every Tuesday, so I'll check it tomorrow.
I love stuff with hatch chili in it, but just never seem to make it myself. Several years I've bought, roasted and peeled them, split and seeded them, vacuum sealed and dropped them into the deep freeze, never to be seen again. If I do it again this year, it will just be a few pounds, and I'll have to be sure to plan a use for some, versus letting them sit for years this time.
I've seen those on the Hatch chile sales sites. They have always been sold out of the onions when I went to order chilies - apparently they are popular and of limited quantity.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I'm heading to Kroger today and grab me a few pounds of mild and a few pounds of hot Hatch chiles. I'll skip the Hatch onions though! I'm gonna roast them on the gas grill, peel, split and seed, and freeze them vacuum sealed that way. All the old ones are leaving the freezer for the trash, and I'll be sure to USE these. I think hatch Chile burgers this weekend for a starter.
I’ve had some last me probably 2 years. Sometimes we buy a bit too much for just the two of us. I’d eat them
And realdocBBQ - I date everything I vacseal just so I know to use FIFO when I restock items. I don’t date my chile though, because I know it’s from the prior season. Doesn’t everybody 😂
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I had forgotten that Hatch season is approaching Pumpkin Spice levels of saturation. I just checked and my HEB has 57 products all with Hatch flavoring.....hatch chocolate bars, hatch cheese, hatch bacon, hatch turkey burgers, hatch potato chips, hatch bean dip, hatch salmon burgers, hatch salsa, hatch roasted cashews, hatch tomatillo soup......and hatch peppers.
I picked up a 25 lb case of mild Hatch chilies at HEB and ordered a 25lb case of hot Hatch chilies. The price right now is $1.27/lb or $31.75 per case. That is way cheaper than mail order from New Mexico. I'm going to roast the mild chilies this evening when the shade moves over the cook area.
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