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Hatch Chili Peppers (Merged Topic)

fooey

By fooey
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Jon Savage

Jon Savage

Posted
Posted

We did another 25lbs today; yielded 26.5 pints. We decided 1/2 pint jars were the ideal size to use.

Practice also makes perfect  - a little over 2 hours in the first 27 jars were already in the pressure canner and the other 26 ready to go into the 2nd load.

 

I think we are set until next summer!

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Jon

--formerly known as 6ppc--

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  • 10 months later...
Toliver

Toliver

Posted
Posted

I saw mention in a local grocery store ad that "Hatch Roasting" would be available at their store in a few weeks. It's that time of the year, I guess!

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Shelby

Shelby

Posted
Posted
1 hour ago, MelissaH said:

If I'm in Albuquerque the first week in August, what are the chances that this year's chiles will be coming in?

I'd say you have a great chance of getting some.  I usually order the first or second week of August.

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Shelby

Shelby

Posted
Posted
On July 22, 2016 at 2:45 PM, MelissaH said:

If I'm in Albuquerque the first week in August, what are the chances that this year's chiles will be coming in?

Were you able to buy any?

 

I pulled up the site I always order from a few days ago and found that they weren't selling any!  I've emailed them, but gotten no response.  I went to another site and found that they are only taking pre-orders....

 

Anyone know why?  @gfron1 kept me informed but he felt like he needed to move :P .

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Anna N

Anna N

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Posted

image.jpeg

 

 And should you eat too many or forget to wear gloves while preparing them we have the perfect spot for you to be cared for  right here in Ontario Canada 

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Anna Nielsen aka "Anna N"

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rustwood

rustwood

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FWIW, it seems like our local roasting dates are running about a week behind.  Also, we have a small chain of grocery stores call the Fresh Market which is also doing hatch chile roasts far from New Mexico this year.  I pre-ordered a 25lb box for $35.  They aren't on Melissa's list so I guess that isn't the only game in town.  I tried to find out if they were associated with another roasting outfit and failed, but I did find this resource for roast locations:  http://www.ihatchchile.com/in/

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Thanks for the Crepes

Thanks for the Crepes

Posted
Posted
16 hours ago, blue_dolphin said:

I was just searching for local dates and found this 2016 location listing from Melissa's - they're all over the damn place! 

 

Except NC. :( I make do with the little cans from Trader Joe's. Wish I could still find Anaheims here too. Hatch would be my go to for chili rellenos, but I've never had access to fresh. Anaheims make a good substitute, if you can find them.

> ^ . . ^ <

 

 

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MelissaH

MelissaH

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Posted
On 8/13/2016 at 10:21 AM, Shelby said:

Were you able to buy any?

We didn't even try. My cousins in Albuquerque had the weekend pretty well planned. We did, however, go to the zoo and the botanical garden, both of which were great hits with 3 1/2 year old Simon (and to some extent, 10-month-old Max). The chiles we ate were on a cheeseburger at Standard Diner (seemed like a decent benchmark, but I like the ones my husband makes at home better!) and at Amore Pizzeria (highly recommend, especially if you have kids along; the pizza in question was the Zia: white sauce, house-made mozz, green chile, corn kernels).

 

From there, we headed towards Mesa Verde for a night, and then up to Ouray to visit my parents. And therein lies the reason we didn't look too hard for chiles: the H side of my family is notoriously wimpy-tongued. My ABQ cousin, whose father is my dad's younger brother, and I talked about this; we believe that in the elder H home, food was more for subsistence than enjoyment, and there was a profound lack of flavor at most meals. My cousin said that when his folks came to visit, and they went to a more typically New Mexican restaurant, about the only thing on the menu that my uncle could tolerate was...cottage cheese. Even the bit of zing in the vinaigrette on the salad was too much for him. Fortunately, those particular genes did not get passed on to the next generation!

 

Anyway, even if we'd found chiles in ABQ, we couldn't have easily kept them good for the two weeks after that until we got home. We had a few days on the Front Range when we did occasionally smell a chile roaster, but even then we decided not to bother. Wegmans is once again having a chilefest at selected stores this year, and we plan to go to one of those and stock up.

 

Time to use the last few of last year's supply from the freezer! I think I want to try my own version of the Zia pizza, which was stupendous.

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MelissaH

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gfron1

gfron1

Posted
Posted

I tell the story all the time of when the eG crew gathered in Vegas a few years ago for a chocolate workshop and we all went to Lotus of Siam for dinner. The 20 or so of us all sat together at one long table. The New Mexico contingency (and a bit of Arizona) was at one end, while the rest of the table was filled with folks from Toronto to California. When it came time to order the shared dishes the Eastern end of the table opted for heat level 1 and 2 (out of 10), while the New Mexico contingency picked 4-6. The other side of the table drank a lot of water, and the New Mexicans felt that it was barely hot. We definitely have skewed heat tolerances. I sure miss my chiles in Missouri. 

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rustwood

rustwood

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Posted (edited)

I am hoping someone here can help me decide what to do with some of the hatch chiles I bought.  About 30% of them are kind of leathery, thin-fleshed, and have skin that is very difficult to remove. 

 

Part of the problem might have been the roasting.  I had pre-ordered them and, unfortunately, they were already roasted, sealed and packed into a box from Young Guns Produce when I picked them up.  I could only remove the skin from about half of the ones in the first container because they weren't roasted very well.  There was almost no char at all.  I took them back and the manager explained that they had complaints from people who said they were burned so they are careful not to roast them too much.  I ended up having them roast them all again and that helped a lot, but it was less than ideal. 

 

It also seems like I got 2 different types of peppers:

 

chiles types.jpg

 

The one on the right is a little riper than usual, but generally the ones I expected and the ones that peeled without issue were similar to it - bigger, a lighter shade of green and with meatier flesh.  I'm not sure what to do with the other ones.  I guess I could try to roast them again and see if that makes any difference, although some of them ended up being fairly well charred and the skins still didn't want to come off.  I tried eating some with the skin on and that might be OK (although not ideal).  Any thoughts?

 

FYI, here all all 25 lbs of the peppers:

hatch chiles 2016.jpg

 

The container on the right is 2 quarts (with stems and seeds) so I am guessing there will be around 4 quarts or so in total (~10 lbs of fairly wet peppers).

 

 

 

Edited by rustwood
added total weight (log)
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Shelby

Shelby

Posted
Posted (edited)
1 hour ago, rustwood said:

I am hoping someone here can help me decide what to do with some of the hatch chiles I bought.  About 30% of them are kind of leathery, thin-fleshed, and have skin that is very difficult to remove. 

 

Part of the problem might have been the roasting.  I had pre-ordered them and, unfortunately, they were already roasted, sealed and packed into a box from Young Guns Produce when I picked them up.  I could only remove the skin from about half of the ones in the first container because they weren't roasted very well.  There was almost no char at all.  I took them back and the manager explained that they had complaints from people who said they were burned so they are careful not to roast them too much.  I ended up having them roast them all again and that helped a lot, but it was less than ideal. 

 

It also seems like I got 2 different types of peppers:

 

chiles types.jpg

 

The one on the right is a little riper than usual, but generally the ones I expected and the ones that peeled without issue were similar to it - bigger, a lighter shade of green and with meatier flesh.  I'm not sure what to do with the other ones.  I guess I could try to roast them again and see if that makes any difference, although some of them ended up being fairly well charred and the skins still didn't want to come off.  I tried eating some with the skin on and that might be OK (although not ideal).  Any thoughts?

 

FYI, here all all 25 lbs of the peppers:

hatch chiles 2016.jpg

 

The container on the right is 2 quarts (with stems and seeds) so I am guessing there will be around 4 quarts or so in total.

 

 

 

 

They certainly do look like two different types of chiles.  Like you said, the one on the right looks like the ones I've gotten.

 

For the first time I've been using my Cuisinart Steam Oven to remove the skins.  They truly slide right off (mostly).  Do you have a steam oven?  That might help with the ones that you're having trouble with.......

 

Or, if the skins aren't too thick, could you use a blender and make a sauce?

Edited by Shelby (log)
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rustwood

rustwood

Posted
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Good ideas from both larryroohr and Shelby - Thanks!  I do not have a steam oven, but I could try putting them in the steamer for a while - if necessary after I freeze them with the skins on.  I am sure come March or so I will be willing to put in more effort.  For now I can just enjoy the bounty.  I probably will use some the blender too since I have a couple of sauce and dressing recipes I will be blending anyway.

 

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chileheadmike

chileheadmike

Posted
Posted

I just bought some and roasted them over lump charcoal. Peeled and diced and added them to a chicken chile verde.

 

Holy smokes this stuff is hot. I can handle heat and they taste great but these are hotter than any batch I've bought before. Finishing up lunch now and my eyes are watering, nose is running, and I'm probably sweating. 

 

Good stuff. 

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That's the thing about opposum inerds, they's just as tasty the next day.

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Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

They are in the local Harris Teeter across from Cary High School now. Mine are very hot too, but don't seem so initially. I chop a couple of jalapenos without gloves regularly. I won't touch a Hatch again without gloves on. Yikes!

 

I added them to a veg curry the other night where they were very good and made a delicious green chili cheeseburger a little later. Yah for Hatch season!

 

I'm thinking of making meat stuffed ones covered with cheese. I think I'll be alright if I deseed and take the membranes out first.

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> ^ . . ^ <

 

 

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