Hatch Chili Peppers (Merged Topic)

[Katie Meadow]

A real Hatch chile is not bland; it is fiery and VERY hot. When I lived in NM that was virtually guaranteed. It is possible that what's selling in southern CA is a devolved seed grown locally. Most all varieties of chiles are blander if grown here in CA than in NM. At this time of year I find my best chance of getting warm poblanos is from some of the Latino stalls at the Berkeley farmers market, but it varies

[janeer]

A real Hatch chile is not bland; it is fiery and VERY hot. When I lived in NM that was virtually guaranteed. It is possible that what's selling in southern CA is a devolved seed grown locally. Most all varieties of chiles are blander if grown here in CA than in NM. At this time of year I find my best chance of getting warm poblanos is from some of the Latino stalls at the Berkeley farmers market, but it varies

To be sold as Hatch, they have to come from the Hatch Valley area in NM. The ones I get are straight from there. There are several varieties.

[rancho_gordo]

A real Hatch chile is not bland; it is fiery and VERY hot. When I lived in NM that was virtually guaranteed. It is possible that what's selling in southern CA is a devolved seed grown locally. Most all varieties of chiles are blander if grown here in CA than in NM. At this time of year I find my best chance of getting warm poblanos is from some of the Latino stalls at the Berkeley farmers market, but it varies

So it's about the heat?

Poblanos aren't normally hot except for the odd one, which keeps things interesting.

But the Hatches I've had are kind of bland (and from Hatch, NM). I wonder if it isn't all the smoke flavor they take on the excites people.

If you want to experiment, you see chilacas more and more in the stores. They have an almost nutty quality. They're long and thin and worth checking out.

[Shelby]

I received a 25 lb. box of Hatch chili peppers yesterday that I ordered from Hatch Chili-Express.

 

http://www.hatch-chile.com 

 

Lovely people.  I order every year.  I sent one to my mom, too.  They smell SO good.

 

 

 

Newman inspected and gave his approval

 

 

 

Roasted a few

 

 

Edited September 6, 2014 by Shelby (log)

[IowaDee]

My local chain had two bins of them.  One was labeled "hot" and and the other, 'mild"  Bought some of each and couldn't not tell the difference in either look or taste.  For some reason, the walls seemed very thin this year.  Just not as much meat on them as in years past.  Probably related to a local weather issue.  The first week they were .98 cents per pound.  The following week, $1.49 per pound. 

[Shelby]

My local chain had two bins of them.  One was labeled "hot" and and the other, 'mild"  Bought some of each and couldn't not tell the difference in either look or taste.  For some reason, the walls seemed very thin this year.  Just not as much meat on them as in years past.  Probably related to a local weather issue.  The first week they were .98 cents per pound.  The following week, $1.49 per pound. 

I wonder if they were truly Hatch chilis?  I got the medium heat--Big Jim variety.  They are on the higher end of medium hot and they are nice and thick.  

[IowaDee]

Knowing the rep of the store, I suspect they are the real deal.  They make a big production of them every year;  Stuff chicken breasts with them and make several types of rolls and breads using them.  The only thing they don't do is to roast them and they are missing a great opportunity there.  Maybe those crafty farmers in N.M. think we naive Iowans can't tell the difference. Don't tell them but for the most part, they are correct!  I'll have to check out a couple of the Latino markets that have sprung up recently to see what theirs look like.  And I so agree about the smell.  If Glade had a Hatch room spray, I would buy it in a nano second.

[gfron1]

Now wait a minutes...those crafty farmers are my neighbors - really Hatch is just down the road.  Our rain has been very odd this year so we're finding all the chiles are more mild and smaller.  Its funny seeing the price differences though.  I get a massive bag, roasted, for $17.  Lasts me about 6 months.

[Shelby]

You would probably faint dead away if you paid what I did for these, but I love them so much, they are worth it  

 

On another note, do you freeze yours with the skins on?

[patrickamory]

 

On another note, do you freeze yours with the skins on?

 

I would like to know the answer to this too!

 

New Yorkers: these are currently available fresh at Kalustyan's, shipped 2-day from Hatch NM.

[IowaDee]

By "crafty" I meant skilled in marketing their product.  They have been so good at creating a brand that people like me and like Shelby are eager buyers.  And I have yet to be disappointed.  If they could find a way to email the odor of roasting peppers, the world would be theirs.

[Shelby]

By "crafty" I meant skilled in marketing their product.  They have been so good at creating a brand that people like me and like Shelby are eager buyers.  And I have yet to be disappointed.  If they could find a way to email the odor of roasting peppers, the world would be theirs.

Oh me too.  The FedEx guy that delivered the box said that his whole truck smelled like peppers.  

[gfron1]

Absolutely do not freeze them with the skins on.  From roaster to pillow case to kitchen counter, peeled, packed in freezer size portions, airtight.  At the restaurant I give them a light oil rub before freezing them.  Then rub your eyes accidentally and your work is done.

[huiray]

These chiles intrigue me.  I can't say I've consciously noted eating them.

 

So I poked around and at the local "gourmet" grocery store/supermarket close by me they have it at $35/25 lb box stated to be available for pickup on Saturdays (pre-orders appreciated) during this period.  However, they do sell them loose at $1.49/lb - after I called them up.  I just picked up 9 nice ones which, serendipitously, came out at $2.00 even for the lot. :-) 

 

 

 

[Hassouni]

I've frozen mine roasted with the skin on. When you defrost, the skin comes right off

[Hassouni]

These chiles intrigue me.  I can't say I've consciously noted eating them.

 

So I poked around and at the local "gourmet" grocery store/supermarket close by me they have it at $35/25 lb box stated to be available for pickup on Saturdays (pre-orders appreciated) during this period.  However, they do sell them loose at $1.49/lb - after I called them up.  I just picked up 9 nice ones which, serendipitously, came out at $2.00 even for the lot. :-) 

 

DSCN2601a_800.jpg

 

Damn, the Hatch-Chile site wants $121 for 25lbs!

[FauxPas]

You would probably faint dead away if you paid what I did for these, but I love them so much, they are worth it  

 

On another note, do you freeze yours with the skins on?

 

I think gfron1 wants the optimum fresh-roasted flavour for the restaurant and does all the up-front prep for that, but I bet lots of us just throw a pepper or two in the freezer, skin-on and un-roasted. I freeze peppers whole, diced or roasted, depending on time and availability. It's better to freeze them than leave them too long, I think. 

[gfron1]

You're right FP, but even before the restaurant I would process up front and just pack them in smaller bags for later use.  Just making this up but there is something to to once a year moment and capturing all of that essence and oil in your mind.

[FauxPas]

Shelby, these are a good use for chiles. First met this style of quesadilla in Tucson, served as an appy. I love the simple attractiveness of it and it lets the pepper flavour shine through!  Sonoron Quesadilla. 

[IowaDee]

We do something like that except tart it up a bit.  Add  chorizo, sliced black olives, some blobs of salsa and a bit of crumbled queso fresco.  

Usually just put the ingredients out and let everyone assemble their own.  Cool way to get rid of lots of odds and ends of leftovers and no two are ever the same.  Instead of Taco Tuesday, we have Mexican Pizza Tuesday.

[Katie Meadow]

When I lived in NM some people roasted them and then tossed them into freezer bags--whole but not peeled. I used to do all my prep up front: roasting, peeling and chopping coarsely or just packing in strips. I don't remember seeing anyone toss them in the freezer before roasting. Seems like you would end up trying to roast some pretty damp flabby peppers once they were defrosted. Often now I roast my chile, peel it, and then dice it with salt and a little garlic, then freeze in small containers so I don't have to think about prep at all when I want to throw a handful into something.

[Shelby]

I'm definitely roasting before freezing...but I don't think I'm going to peel all of them.  I'll chop some up like Katie does.

[FauxPas]

When I lived in NM some people roasted them and then tossed them into freezer bags--whole but not peeled. I used to do all my prep up front: roasting, peeling and chopping coarsely or just packing in strips. I don't remember seeing anyone toss them in the freezer before roasting. Seems like you would end up trying to roast some pretty damp flabby peppers once they were defrosted. Often now I roast my chile, peel it, and then dice it with salt and a little garlic, then freeze in small containers so I don't have to think about prep at all when I want to throw a handful into something.

 

If I was going to roast them, I would definitely roast before freezing. But I sometimes throw whole or diced peppers (of all kinds) into the freezer and they get used in cooked salsas, chilis, soups, etc. 

[bobag87]

Most folks in New Mexico roast chiles, then freeze them skin on.  When thawed they remove the skin and then use.  I now live in Texas but we still have an annual Chile Roast.  We roast 300 lbs. and there is no way you could peel and prep them prior to freezing.  We freeze skin on and leave the prep to the back end.   I will say the chiles absolutely have to be roasted prior to freezing.  Raw chiles do not freeze well at all.

[FauxPas]

Raw chiles do not freeze well at all.

 

I'm not sure how you mean this. They do freeze well, but perhaps you don't like the change in texture or the inability to roast after?

 

I'm not saying it's the ideal way to preserve them, but if they can be quickly frozen, they lose less of their texture. They are still very useful, though they may not be used the same was as a pre-roasted chile. When I have extra peppers of any kind and don't have time to blanch or roast them, I find freezing raw still preserves them very well.

 

The University Extension food departments usually agree that this is a good method for preservation (though some do recommend pre-roasting, but I think this is when you really want to try and preserve some of the roasted flavour and not just the pepper) :

 

http://food.unl.edu/preservation/freezing-peppers

 

http://university.uog.edu/cals/people/PUBS/Food/L-5309.pdf