A case of Hatch Chiles is a lot :-D

[Ron_L]

I received an e-mail from a local grocery store that they were taking preorders for Hatch Chiles. They are hard to find around here so I jumped on it and ordered a case, roasted. I picked them up at lunch today. That is a lot of chiles :shocked:

They packaged them on styrofoam flats...

I am planning on vacuum sealing them for the freezer. For those who have done this, how many do you put in a package?

In case I don’t get to freeze them tonight, how long will they last in the fridge?

 

[16Adams]

Personally- I remove the stem and about 1" of meat- this gets the majority of the seeds. I store them 8-10 in a zip lock freezer bag flat as possible. Push out the air and freeze. You can easily break off 1 or more frozen pepper depending on your cook. The reason I cut the stem is I've found a frozen stem is like a nail and will puncture packaging.

Again- just me- I discard any thawed chiles not eaten in three days. I read that somewhere and it stuck. I've used frozen Chile 14-16 months no problem still tasted great. No freezer burn.

I get them sizzling hot 165+ whenever I use them in any dish.

I've found no benefit to vacuum packaging through the years.

https://www.hatch-green-chile.com/roasting-peeling-instructions/

 

[Ron_L]

Thanks... I was thinking of vac sealing to prevent freezer burn since these will last a while.

Do I need to get them into the freezer tonight or could it wait until Sunday? They were roasted this morning.

 

[16Adams]

I'm an immediate freeze guy. You should get by with 18-20 thick zip locks. If not double a few up for big Chile weeks. I'm winging it here not knowing your size peppers but "usually" about 8-12 chiles chopped makes a cup.

That's another way of storing. Go ahead and chop and place 1-2 cups chopped per baggie. Coarse chopped- not to small.

Here's a photo of the Chile I used on yesterday's stacked burger. 2016 XXHot. Broke off from a froze package and grilled.

 

[Dr. Trout Bum]

I immediately freeze what I'm not going to use that day. Sometimes I pull the skin off, sometimes I don't. Either way.

I use Ziploc bags and have never had an issue with freezer burn up to 18 months.

 

[Ron_L]

Sounds good! I’ll get them in the freezer tonight

 

[16Adams]

Something to ponder

http://m.huffpost.com/us/entry/2599667

 

[Ron_L]

Something to ponder

http://m.huffpost.com/us/entry/2599667

Bookmarked!

 

[KevinJ]

Bookmarked!

+1...

 

[Ron_L]

All packaged and heading for the freezer. That’s really a lot of chiles!

 

[The Wookiee]

I fire roast them then de-stem then pulverize in blender then vac bag them... a case just about gets me thru the year... pulled pork with hatch vinegar sauce is fantastic.

 

[arclite]

I passed on this year's hatch chile roast. I still have vac-sealed peppers from last year!