Hatch Chiles

[MaryIsobel]

I was gobsmacked this morning to see Hatch Chiles at our local supermarket. Product of California. Trying not to buy US stuff (sorry) but I make the odd exception. I didn't buy any yet - I need to have a plan for them. So do you all just roast them like regular chiles and then freeze them?

 

Edited 5 hours ago by Smithy
Adjusted title (capitalization) (log)

[Darienne]

Can you have a real Hatch Chile which is not from New Mexico?

 

Our local Sobeys. an Atlantic-based chain now in Ontario, carries Poblanos and we use them in a number of dishes: Chile Rellenos casserole, Chile Rellenos (made them once...had them in every Mexican restaurant we ever ate in), rajas (roasted and then frozen, and added rajas in just about everything I could think of.  Had them this week in Chili.  

 

As for roasting them in a traditional manner....I'm ashamed (mildly) to say that I don't.

[MaryIsobel]

I don't mind where they're from as long as they are close to the real deal as I hear so much about them but have never seen them for sale here. I find a good supply of poblanos around here - some are even grown in Canada. I love chili rellenos so that is what I use them for most. We are slowly getting more and more Mexican ingredients as our Mexican population continues to rise. A couple of years ago, I looked for tostadas and they were non-existent, now they are in every grocery. Same with prepared molé sauce. It's a sign of the times and I'm liking it!

[Darienne]

So I'm back to see the latest response to this topic and my eye drops to the first "Similar Content" line and it's there, my topic  from 2018, Chiles Rellenos, Tex-Mex style.  Fun reading posts from that time.