View Full Version : Hatch chilies?
Mo-Dave
07-24-2014, 09:38 PM
We have a local store that every year about this times offers mild, or hot hatch chilies, either raw or roasted. In the past I have avoided them only because I really have no experience with using them. Cans someone please tell me what to do with them? I feel like I am missing out somehow.
Dave
Cbjurlin
07-24-2014, 09:52 PM
Might want to try and dehydrate a few, grind them in a bullet. Endless possibilities for rubs and sauces.
BobBrisket
07-24-2014, 09:59 PM
Those may not be true Hatch chiles. We don't even have em coming out yet. Plus, if the store is using the Hatch name.....it's trademarked, CR, whatever you call it. Can't sell long green under the name unless it's from Hatch, NM.
Picking season is a few weeks away. If they say Hatch, they are Hatch Chiles. They fiercely defend the name. For many years, anaheims were sold as Hatch chile. So not the same. Get you some. Roasted is good, bit roasting your own is even better!
Sorry, didn't mean to come off so.....whatever, but Hatch chile is close to me and is good stuff!
Bob
BobBrisket
07-24-2014, 09:59 PM
Let me find some threads.
peeps
07-24-2014, 10:03 PM
roasted peeled and placed on a cheeseburger. /thread
shortbus_35
07-24-2014, 10:12 PM
I grew up in NM so we use it all the time.
a few staples:
You can use it as mixer with Chicken, Beef or Pork - Green Chile Chicken Enchiladas, Green Chile - Bell Pepper and Cheese stuffed Fatty, Smoked Pork Loin butterflied with Green Chilies, Green Chile Stew with smoked chicken, Mix it with ground beef for your tacos or burritos, I could go on and on.
You can use it to liven up side dishes - Green Chile Mashed Potatoes, Green Chile Sausage Stuffing, Green Chile Cream Cheese spread or pinwheels, Guacamole or queso dip.
You can use them like a Poblano or an Anaheim - Fire Roasted, Peeled or Stuffed, on a hamburger or chicken sandwich, with fajitas or to spice up a plain old meatloaf.
I like to fire roast them and then use a puree for marinades on steaks or as part of my pulled pork injection. It really has its own flavor profile and is super versatile.
Hatch Green Chile comes from a specific region of New Mexico known for the robust flavor and distinct bite. They could be generic "Green Chiles" from another region.
BobBrisket
07-24-2014, 10:14 PM
Oh man, my boy was about 3 in this thread. But he was packing heat......and then some!
http://www.bbq-brethren.com/forum/showthread.php?t=48657&highlight=Hatch
He's growing up too damn fast. Roast, cool, freeze. Put em in chili, enchiladas, quesadillas, scrambled eggs, you name it. They ROCK!
Mo-Dave
07-24-2014, 10:16 PM
Those may not be true Hatch chiles. We don't even have em coming out yet. Plus, if the store is using the Hatch name.....it's trademarked, CR, whatever you call it. Can't sell long green under the name unless it's from Hatch, NM.
Picking season is a few weeks away. If they say Hatch, they are Hatch Chiles. They fiercely defend the name. For many years, anaheims were sold as Hatch chile. So not the same. Get you some. Roasted is good, bit roasting your own is even better!
Sorry, didn't mean to come off so.....whatever, but Hatch chile is close to me and is good stuff!
Bob
This was a pre announcement they would be at the store soon, I did not catch dates, got the impression it would be a week or two at least. I will be sure to look for the Hatch NM name when they come in, thanks for the heads up.
Dave
BobBrisket
07-24-2014, 10:23 PM
This was a pre announcement they would be at the store soon, I did not catch dates, got the impression it would be a week or two at least. I will be sure to look for the Hatch NM name when they come in, thanks for the heads up.
Dave
A few weeks sounds about right. A lot depends on the rain etc and if they can get into the fields to pick it. It's around the corner for sure. Get you some. You can do LOTS with it. I'm sure the plants are loaded with peppers. Nice experience to go out there and pick em fresh off the plant. Enjoy em and get some. :thumb:
Mo-Dave
07-24-2014, 10:42 PM
I have not used Hatch or other peppers, except jalapenos, which I like to roast almost every time I grill something so I have them on hand. I don't peal them, just split them open and put them on a hamburger or pulled pork sandwich seed and all. I sometimes chop them up and put in other things like scrambled eggs.
Dave
BobBrisket
07-24-2014, 10:49 PM
A lot will depend on the type of pepper and what farm it came from. Some plant different varieties and pick em and put em all in the same sack or box. You will get one huge pepper with little heat and then some smaller, thinner walled pepper and it's fire! Roasted long green can be used just the way you use jalapeρos, but if you get a whole lot more meat from one pepper vs one jalapeρo. Great for salsa, on pizza, and heavenly in lasagne! I think it even cures baldness! :-D
That area has gotten some heavy rain. They won't pick till the ground dries a bit for foot and truck traffic. I'm thinking in the next two or so weeks.
Love the Hatch!
Goyo626
07-24-2014, 11:01 PM
Most any mexican recipe that calls for green chiles can use hatch chiles. Personally, I like them on chicken enchiladas, chicken tamales, chicharron en salsa verde, carnitas en salsa verde.
snowocean
07-24-2014, 11:49 PM
Green chili is a must. Here is a simple recipe:
Chunks of pork shoulder or country style ribs. Sautι in olive oil. Sweat onion. Chop chiles and add with garlic. Mix in flour to make a reax. Add chicken broth and water. Cumin and Mexican oregano next with a tiny bit if tomato sauce.
Ladle over burritos, eggs, or rice. Eat plain with a tortilla.
Good not great. Someone must have a great recipe on here!
BobBrisket
07-24-2014, 11:52 PM
I also make fresh green chile sausage with it. Oh man. Worth buying a grinder and stuffer. And tamales! Thanks Goyo! Can't forget those.
BobBrisket
07-25-2014, 12:01 AM
http://www.bbq-brethren.com/forum/showthread.php?t=176227&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=125575&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=97084&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=81854&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=74228&highlight=Hatch
And best chile con quest ever!
http://www.bbq-brethren.com/forum/showthread.php?t=119399&highlight=Hatch&page=2
HossIsBoss
07-25-2014, 12:03 AM
roasted peeled and placed on a cheeseburger. /thread
http://i61.tinypic.com/2e1rvr5.jpg
:clap2:
1buckie
07-25-2014, 12:29 AM
does not cure baldness...........
http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/new%20cookers%202013/Winzs%20Meetup/West%20Coast%20Meetup/WKCNorcalMeetMay2014-39.jpg
but.................
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012086.jpg
makes a monster 'Turd......
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012033.jpg
http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sun%20Aug%202012%20015/LastSunAug2012070.jpg
There's a grocery chain here that gets them from Hatch for the last few years.....I'm happy....one of the best flavored chiles around....
'Turds, any & all of the things listed above,sometimes I roast 'em, sweat 'em in a paper bag to loosen the skin, scrape all the innards out & use as the slurry for fresh salsa.....also added to tater packets.....
http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/10-8-13PTampBrisket002.jpg
really, really good !!!
The skin can cook up a little papery sometimes, other than that, my favorite.....not like anything else..........:wink:
1buckie
07-25-2014, 12:33 AM
http://www.bbq-brethren.com/forum/showthread.php?t=176227&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=125575&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=97084&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=81854&highlight=Hatch
http://www.bbq-brethren.com/forum/showthread.php?t=74228&highlight=Hatch
And best chile con quest ever!
http://www.bbq-brethren.com/forum/showthread.php?t=119399&highlight=Hatch&page=2
Geez, Bob...that 1st one about killed me (with goodness!!!).....saving the rest for later..............:clap2:
BobBrisket
07-25-2014, 12:38 AM
You need to apply the pepper to the bald spot. A hatch toupee!
16Adams
07-25-2014, 12:49 AM
Anything you cook on the stove, in the oven, on the grill or in the microwave add green chile. Seriously.
BobBrisket
07-25-2014, 12:59 AM
Geez, Bob...that 1st one about killed me (with goodness!!!).....saving the rest for later..............:clap2:
Your tater packets reminded me of an old dish we got as kids. Cubed taters, cubed SPAM, and some green chile. Burrito style maybe with some onion, cilantro, tomato and garlic. Good stuff. We even brought SPAM into the thread!:laugh:
Jbowie
07-25-2014, 01:10 AM
I surewould like to have your sausage recipe Mr. Brisket. I make my own sausage and I spent 20 years in El Paso so I do understand Hatch Chile.
BobBrisket
07-25-2014, 01:26 AM
I surewould like to have your sausage recipe Mr. Brisket. I make my own sausage and I spent 20 years in El Paso so I do understand Hatch Chile.
My recipe is pretty simple: "Cubed up around 16 lbs of butt on Friday night and let in marinade till Saturday morning in some apple juice, wooster and soy. Then went about and added fresh onion, garlic, cilantro, roasted green chiles, a few spices and then went from there." Quoted from an old thread.
As for the spices, that's just cumin, salt, and pepper. Or Montreal seasoning and cumin. One other thing I always add is celery seed. That's about it. I only make fresh sausage that is to be cooked or smoked within a day or two or just frozen. I've made batches where I carmelized the onions and roasted the garlic and those were great too, just a bit more work.
Thanks,
Bob
16Adams
07-25-2014, 01:46 AM
Fry em up as if they were catfish. Layer em, dip em, stuff em , cover and smother em etc etc
BobBrisket
07-25-2014, 01:56 AM
Fry em up as if they were catfish. Layer em, dip em, stuff em , cover and smother em etc etc
OMG!:shocked:
1buckie
07-25-2014, 08:46 AM
Now, Adams, Bob, or anyone who has long experience with these....
Do you ever have any problem with the skin being a little tough & paperey-like....if so, what's the remedy or what am I doing wrong maybe?
Bludawg
07-25-2014, 09:01 AM
Bubba on Shrimp - Forrest Gump (3/9) Movie CLIP (1994) HD - YouTube
VoodoChild
07-25-2014, 10:29 AM
Im In Phoenix and every year I go up to Winslow and get roasted chiles from New Mexico .. Some guy has a 18 wheeler flatbed with 4 dumpsters full of chiles and a giant roaster on the back I take and Ice chest And fill it up for about $25-30 and freeze the chiles when Home and use as needed .. Sure I can get them in town But its a fun road trip and I like to support that guy .! :clap2:
Tom Sellecks Mustache
07-25-2014, 10:32 AM
Burgers, sandwiches, pizzas, fatties, etc until infinity. I could put green chili on just about anything
legendaryhog
07-25-2014, 10:44 AM
A lot of good suggestions here, Hatch chilies are usually available in August. Here is what I do. First, contact your grocer produce guy and ask him if you can get a break on a 20lb bag of hatch chilies (or two!). There are two kinds, hot and mild so sometimes I get both. They always give you a deal. Roast them on your grill, gasser or kettle, until the skin bubbles and gets a bit charred. Put them in a brown paper bag and close it up right off the grill so they steam for about 10 minutes. This way, the skin can be removed easily (it is essentially indigestible). Use some latex gloves to handle the peppers. Pull the seeds out and keep the body. Now you have roasted chilies that you can add to any dish, and they freeze so well you can keep them in a ziplock for a year and use all the time!
Second way. Same as above, but after you steam them in the bag, put them through a food mill. No need to remove skin or seeds. You will ground pulp of the chilies, kinda the consistency of grits, and the seeds and skin will remain in the mill (you will have to clean it out a couple times). You can use this for sauces, soups, etc. Put it in mason jars only filled 3/4 of the way to the top and will freeze for a year or more. You can then just zap the jar (lid off) in the microwave for 30 seconds to thaw a bit and add however much you want to any dish or make a killer sauce for whatever.
A bit of work, will take a couple hours but you will have awesome flavors for the rest of the year (do I smell smoked pulled pork tamales with hatch chili sauce and a fried egg for breakfast in November? ...you bet your ass I do.).
Tricky
07-25-2014, 11:33 AM
Are they big enough to make chile rellenos with? Those are my favorite - we usually use poblanos, and the Hatch is just a tad hotter than they are. I bet the Hatches would be farktastic in a chile relleno!
Mo-Dave
07-25-2014, 12:07 PM
I am asking for my wife, are the mild really mild, or come with a little heat. How do the hot ones compair to jalopinos?
Dave
Tom Sellecks Mustache
07-25-2014, 12:27 PM
I found the easiest way to make sure they come out perfect is to really char them all over, just short of burnt up. Then I put them in a plastic grocery back, inside of another grocery bag to get it as sealed as possible. I feel the plastic helps it sweat more than paper bag, which is how I used to do it. Then when they've been in bag for about 10 to 15 minutes, I put them in cold water to sit for about 5 to 10 minutes.
After that, the charred skin slides right off nice and easy, and you're ready to go!
Fat Cap
07-25-2014, 12:29 PM
I usually get them roasted. On a burger, a hot dog, a brat. Its all good! You can make green chile with them. I like to eat them mixed in with my pulled pork. Dice some and hot chilis and throw them in my spaghetti sauce for a little heat. We also eat them with cheese and crackers. I could go on and on.
cameraman
07-25-2014, 12:40 PM
I buy about 15 pounds every year at Publix. I roast them and put them up. I skin them when I use them. Most go into a green chile /gumbo concoction with any of the three food groups -- pulled chicken, pork and beef. Some years the chiles are hot as hell others not so much. A dollop of sour cream is a must when it's on the hot side.
16Adams
07-25-2014, 12:47 PM
Seriously, you're only limited by your imagination. Wherever-whatever your eating at whichever meal, it would probably be enhanced by roasted green chile
For the last few Octobers, I've been visiting my family in Colorado and I get a couple of burlap bags of these from a street vendor with a big moving van full in Denver. He sells regular Hatches and mild. The regular's were pretty damn hot for the old gringos. The mild were mild in fact, but the bags indicated the origin was southern Colorado.
Smokeat
07-25-2014, 06:50 PM
Are they big enough to make chile rellenos with? Those are my favorite - we usually use poblanos, and the Hatch is just a tad hotter than they are. I bet the Hatches would be farktastic in a chile relleno!
You are correct! They are usually thicker walled(meatier) than Poblano's. I get them roasted, 30lbs at a time and freeze for the rest of the year. I pull a couple of pounds out of the sack before having the rest roasted.
Roasted peppers are a bit too done for rellenos for me. So I take the fresh ones and roast them myself just as you do with poblanos.
Then we make chlies rellenos, a treat after all the work of sorting, portioning, bagging and freezing our yearly bushel of Hatch Chile.
In SoCal, Albertson's and Bristol Farms markets have released the roasting schedules, Ralph's has also had roasting events for a few years now also.
Here's Albertson's list:
Hatch Chile Roasting Sales Schedule:
Saturday, August 2
Alhambra Albertsons 2400 W. Commonwealth Phone: 626.293.7100
Chula Vista Albertsons 720 3rd Ave at J Street Phone: 619.498.5160
Saturday, August 9
La Habra Albertsons 1800 W. Whittier Blvd. at Beach Phone: 562.697.6442
Bakersfield Albertsons 2691 Mt. Vernon at Columbus Phone: 661.872.3511
Saturday, August 16 -
Rancho Cucamonga Albertsons 8850 Foothill Blvd. at Vineyard Phone: 909.484.7237
Arcadia Albertsons 298 E. Live Oak Ave at Tyler Phone: 626.446.1416
Saturday, August 23-
Costa Mesa Albertsons 2300-C Harbor Blvd. at Wilson Phone: 949.515.7227
Carpinteria Albertsons 1018 Casitas Pass Road at Carpinteria Phone: 805.684.2731
Saturday, August 30-
Reseda Albertsons 19307 Saticoy St. at Tampa Phone: 818.772.0010
Montebello Albertsons 2469 Via Campo at Wilcox Phone: 323.888.2250
Saturday, September 6-
Temecula Albertsons 31960 Temecula Parkway at Margarita Road Phone: 951.303.1133
Escondido Albertsons 1509 East Valley Parkway at Rose Phone: 760.735.5163
Here is Bristol Farms 2014 schedule:
Saturday August 16th
Rolling Hills
837 Silver Spur Rd.
Rolling Hills, CA 90274
Saturday August 23rd
Westchester
8448 Lincoln Blvd
Westchester, CA 90045
Saturday August 23rd
South Pasadena
606 Fair Oaks Ave
South Pasadena, CA 91030
Saturday August 30th
Newport Beach
810 Avocado Ave.
Newport Beach, CA 92660
Saturday August 30th
Santa Monica
3105 Wilshire Blvd.
Santa Monica, CA 90403
Saturday September 6th
Palm Desert
73101 Country Club Dr.
Palm Desert, CA 92260
Saturday September 13th
La Jolla
8510 Genesee Ave.
San Diego, CA 92122
Saturday September 20th -
new Pinto variety
(weather permitting)
South Pasadena
606 Fair Oaks Ave.
South Pasadena, CA 91030
SmokerKing
07-25-2014, 08:57 PM
http://imagizer.imageshack.us/v2/640x480q90/12/68485922.jpg
Bill-Chicago
08-05-2014, 08:05 AM
After sweating them as indicated above, I throw them on grilled pizza.
Phenominal.
bproffer
08-05-2014, 08:39 AM
After sweating them as indicated above, I throw them on grilled pizza.
Phenominal.
My favorite is a bbq chicken pizza with Hatch green chiles. So farking good...
http://imagizer.imageshack.us/v2/640x480q90/12/68485922.jpg
FYI, a propane fueled weed burner works pretty effectively too. Just put a dozen or so at a time in a big-ass pot. Not as cool as the dedicated chile roaster shown above; but it gets the job done all the same.
Hornnumb2
08-05-2014, 01:06 PM
Plenty of recipes on the Hatch chili website also, we normally get a box of them already roasted at Central market in Houston and freeze.
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