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Unread 08-13-2011, 07:21 PM   #1
Ross in Ventura
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Default Roasting Hatch Chili's




Every Aug. they harvest Hatch Chili's and this time of the month they have them at Albertson Market here in Ventura. Today I picked up 4-lbs. of them to roast and freeze them so I have them for the rest of the year.




Put them in a ziplock bag for 45 min- 60 min then skin and devain and seed them

Ready to vacumn seal and freeze

Thanks for looking

Ross
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Unread 08-13-2011, 07:23 PM   #2
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nice
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Unread 08-13-2011, 10:22 PM   #3
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Nice! I love roasting chiles. The smell when you are peeling the skin off is awesome. I just throw mine down in the lump. Kinda fun.
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Unread 08-14-2011, 01:15 AM   #4
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Oh man I miss NM. I lived there for 2 years a while back and can still smell the chilies being roasted. I have yet to get anything good here in Vegas. They do ship chilies up from Hatch, but I miss them every year.
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Unread 08-14-2011, 06:32 AM   #5
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Man, I've even heard of those! Aren't the locals having trouble harvesting them all because they can't get enough people in to pick them all???
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Unread 08-14-2011, 06:55 AM   #6
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Good idea Ross. Never thought of simply vac baggin' them.
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Unread 08-14-2011, 09:43 AM   #7
Ross in Ventura
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Quote:
Originally Posted by SmokinAussie View Post
Man, I've even heard of those! Aren't the locals having trouble harvesting them all because they can't get enough people in to pick them all???
They are shipping them to Ca. I guess they have enought

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Unread 08-14-2011, 10:03 AM   #8
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Wish they'd ship some to Virginia.
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Unread 08-14-2011, 10:16 AM   #9
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Hatch and Chimayo peppers smell so good on the fire.
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Unread 08-14-2011, 10:36 AM   #10
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Quote:
Originally Posted by SmokinAussie View Post
Man, I've even heard of those! Aren't the locals having trouble harvesting them all because they can't get enough people in to pick them all???
i think their main problem was that other states were growing them and callin them "Hatch chilis" much like Georgia had with their vidalia onions

I love hatch anaheims, i havent found anything, i mean ANYTHING that i have put em on that i didnt like. roasted is the way to go, usually i just roast enough for the meal let em cool long enough for me to get out the cutting board and knife to scrape the skin then dice away.

Does puttin them in the zipbag help with getting the skin off easier?? if so i should try it eh??
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Unread 08-14-2011, 11:24 AM   #11
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Quote:
Originally Posted by mmmmeat View Post

Does puttin them in the zipbag help with getting the skin off easier?? if so i should try it eh??
I just cover them with some wet paper towels till they cool down; the skins come right off after that.
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Unread 08-14-2011, 11:41 AM   #12
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Great post Ross. Wish we could find them up here in the NW more often. Couple years ago we found them at QFC...roasted them on a kettle, packed in freezer like you did. Was good eatin' for quite some time!! Man, I miss them!!

Here's a pic of my chile roasting crew...
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Unread 08-15-2011, 08:07 AM   #13
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Thanks for the idea Bossz!
Always good to have some smokey goodness in the Phreezer!
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Unread 08-15-2011, 09:23 AM   #14
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Very nice Ross
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Unread 08-15-2011, 09:28 AM   #15
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Quote:
Originally Posted by martyleach View Post
... I just throw mine down in the lump. Kinda fun.

Great Idea! I just had some of these for the first time here in So Cal, in a salsa a friend of mine gave me...very tasty.
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