I was restocking the grub supply this morning when I saw a just-delivered batch of Hatch Green chile. My lips began that slow burn as I stood there huffing the sweet smell of green goodness. I bagged up some select specimens and headed to the register. As I was checking out, the guy in line behind me asked "how do you cook those". Of course my answer was "first you buy a Weber".
Roswell gets the call - after all, a grill named for a New Mexico town is the most appropriate choice for cooking New Mexico chile. 2 1/2 chimneys of KBB getting hot:
(https://dl.dropbox.com/s/9ioy68lnmn9crcz/IMG_1178.jpg?dl=0)
A nice load of green chiles. I mixed it up with both hot and mild peppers.
(https://dl.dropbox.com/s/i9omejkc42xji60/IMG_1179.jpg?dl=0)ha
Getting them nice and blistered. Man that smells good:
(https://dl.dropbox.com/s/atupy4maqvfqhpf/IMG_1183.jpg?dl=0)
Steaming in a heavy duty plastic bag for about an hour:
(https://dl.dropbox.com/s/99hjrjmn8a3b8fx/IMG_1184.jpg?dl=0)
Seeded and skins peeled. My chile prep station. Plan is to divide into 4 bags so I can freeze some.
(https://dl.dropbox.com/s/uza5tf3sigvj2fb/IMG_1186.jpg?dl=0)
One bag goes in the fridge, 3 in the freezer:
(https://dl.dropbox.com/s/j633jp0qejzxaic/IMG_1188.jpg?dl=0)
Green chile cornbread is definitely on the menu this evening. Hash browns with eggs and green chile in the morning. Will likely have to do a couple more batches over the next few weeks. I can't get enough of this stuff.
Winz
looking forward to more cook pics
I love me some green chili's on a burger!
Thanks for the tip on how to roast them, now all i need to do is get a Weber! ;D ;D ;D
@Winz, did you cook them covered of uncovered?
Quote from: jcnaz on August 23, 2015, 09:24:02 PM
@Winz, did you cook them covered of uncovered?
JC - I cooked them uncovered. It can be done either way, but the objective is really just to blister the skins so they peel easily.
Winz
I messed around yesterday with smoking a few hatch chilis to see how they would peel and taste . They peeled great considering they weren't to blistered, haven't tasted them yet to see if they picked up any of the apple wood smoke flavor or not :)
(http://images.tapatalk-cdn.com/15/08/24/595c9b7fe3ec96b3d7c6aa9667bcfad1.jpg)
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Great post Winz! Can you please explain the flavour of a hatch chili to a rookie? how much heat do they have to them?
... And I'm sure you've already considered it, but the top of your patio table (pic 1) looks like it would make the PERFECT Korean BBQ attachment for Roswell ;D
@SixZeroFour Quote from: SixZeroFour on August 25, 2015, 06:10:34 AM
Great post Winz! Can you please explain the flavour of a hatch chili to a rookie? how much heat do they have to them?
I have thought about this, but it is very difficult (for me) to describe the taste of a roasted Hatch green chile. The best I can do is "buttery, slightly grassy, with a perfect amount of heat". In terms of Scoville units, Hatch chile runs between 1,000 and 3,000 compared to a jalapeño which runs 2,500 to 8,000, or an Anahelm (which looks like a Hatch) at 500 to 1,000. For me, the heat level is just enough to wake up you taste buds without burning your face off. You will often see them marketed as "Hot", "Medium" or "Mild" depending on the subspecies. They are so popular in New Mexico that popular fast food places like McDonalds offer green chile on their burgers. A green chile bagel with cream cheese is an experience not to be missed! I could ramble on about this subject for quite a while, but I think the following does a pretty good job of explaining Hatch green chiles:
http://www.eater.com/2014/8/27/6165597/the-definitive-guide-to-santa-fe-green-chile (http://www.eater.com/2014/8/27/6165597/the-definitive-guide-to-santa-fe-green-chile)
Winz
My case of green chile is already in the freezer too!
I wonder if they can be smoked, skinned and dehydrated? Hmm....
@Winz
Great post, might have to try this!
Fantastic looking peppers!