Hatch Chilis, Seed or Not

[jzadski]

I am going to try my hand at making chili with hatch chilis. I smoked a batch this summer on the rec tec at a higher heat to char the skins. I have read several articles most stating to remove seeds but, a few saying not to. What does the brethren think? I like things hot but, the wife does not. My mild is ofter hot to her. To put things into perspective Sweet Baby Ray's buffalo wing sauce is not hot to me but, she thinks I am crazy. Also the wife makes the chili with a salsa base which I do like. I haven't made chili since college so that's no help lol. Thanks...

[Mike in Roseville]

Remove the seeds AND membrane from a Hatch's. That's to say...the ribs from those chiles is where you'll find the heat.

If she thinks New Mexico chiles are hot...grow California's (Anaheim's); similar flavor...less heat.

I will say those UNM boys know what's up. They are always coming up with something new for the home grower, so B.O.L.O.

[FrkYrPrk]

We clean the veins and seeds out prior to freezing. The heat is in the vein, not the seed.

[bigpernz]

I always remove them when I make chili verde. Not because of the heat, just how I was taught.

[16Adams]

Heat is a level of pain, not a flavor

https://culinarylore.com/chiles:do-c...eds-have-heat/

[4ever3]

What Mike said...

[scp]

I remove the seeds. But be aware Hatch chile's come in a different heat ranges. The local stores have them listed as hot med or mild...but it doesnt always work that way....I cant tell much difference

For me this year they were a lil hotter than in the past.

[pmad]

Originally Posted by FrkYrPrk

We clean the veins and seeds out prior to freezing. The heat is in the vein, not the seed.

I have no idea where the seeds = heat myth comes from.
It is totally the veins.

In bell peppers, removing the veins takes away the bitterness.

[CivilTrojan]

Originally Posted by pmad

I have no idea where the seeds = heat myth comes from.
It is totally the veins.

In bell peppers, removing the veins takes away the bitterness.

The seeds grow on the veins so some of the heat gets transferred to the seeds and once a chile is mixed up with other things it’s much easier to see the seeds than the veins. That’s my theory, whether it’s true or not...

[FrkYrPrk]

Different cultivars have varying heat levels, and growing conditions have an impact as well (hot, dry weather = spicier peppers)

NuMex Chile

• NuMex Sunrise, Sunset, Eclipse- 1988
• NuMex Conquistador-1989
• NuMex Sweet-1990
  
• NuMex Joe E Parker – 1990
• NuMex Sunglo Sunburst Sunflare – 1991
• NuMex Bailey Piquin – 1991
• NuMex Mirasol – 1993
• NuMex Centennial NuMex Twilight- 1993
• NuMex Vaquero – 1997
• NuMex Piñata – 1998
• NuMex Primavera – 1998
• NuMex Nematador – 2003
• NuMex Garnet – 2004
• NuMex Suave – 2004
• NuMex Las Cruces Cayenne – 2010
• NuMex Jalmundo – 2010
• NuMex Heritage 6-4 – 2012
• NuMex Heritage Big Jim – 2013
• NuMex Sandia Select – 2014
• NuMex Trick-or-Treat – 2015
• NuMex Spice Jalapenos – 2015

[SMOKE FREAK]

I grow and roast my own.
I freeze them whole after roasting.
When it's time to use em I cut them open and remove the seeds and membranes. I just don't like the way they come across in a finished dish.

However with roasted jalapenos I don't mind the seed/membrane presence in finished food...

[jzadski]

Thanks all for your input. I knew the Brethren would come through. I did exactly what Craig does so I will follow his lead. At the time I figure the most important thing was to get them roasted and sealed up.

[buckhorn_cortez]

I will say those UNM boys know what's up

UNM = University of New Mexico in Albuquerque. The green chile research is done at the NM State Chile Institute at New Mexico State University in Las Cruces, NM.

[shares]

Did we even have a Hatch Chili season this year? I missed it.

[jzadski]

Originally Posted by shares

Did we even have a Hatch Chili season this year? I missed it.

Yup, even found some up here in Michigan