New Mexico Chiles and roast'em, toast'em peel and de-seed 'em and boil/simmer a few minutes and puree them and use them on my pulled pork sandwiches. If you do, you will never want bbq sauce on one again, ever!
“Arrived” ? Where did you get them ? How do you freeze them? I’m on a quest to get some of these
This will be my 1st time freezing them but I've roasted quite a bit here in the last week. Ive thrown them on the grill and turn them once. I take them off once they start to turn and i see the skin break. I'll put them in a plastic ziplock bag for 5 mins and the skin pulls right off. Ive looked at several ways to freeze them online and I think what i'll do is freeze them in portioned freezer bags. I chopped a couple up after I roasted them this weekend and mixed them in with hamburgers. Man were they good!
Every bit of that looks good.Hatch season has arrived! And.. ok, this is strange. I searched and couldn't find a single Hatch Chili thread here. Time to get the Hatch talk started in GA!
For those unaware, Green Chili’s from Hatch New Mexico are the most amazing chili peppers. They’re like the Vidalia Onions of the Chili world. Mild and earthy with the perfect blend of sweet, buttery smoothness, and the mildest zing of heat (even milder than Poblano’s). You can make some amazing hot-sauce just by roasting, peeling, coring, & puréeing these things, throw in a dash of salt, and absolutely nothing else! I’m telling you Hatch NM has formulated the most amazing chili peppers in the world.
When I joined GON I hoped to find out where y'all recommend buying the Hatch around here, but apparently you need some basic introductions first.
Hatch season runs from August-September, but they generally don't start popping up in stores in GA until the beginning of September. I've found a few at Kroger for just $1.50/lb, but they didn't have many in stock. Got them from Chuy’s Mex Grill, & Harry's Farmers' Market but they’re selling for $2.50/lb both of those places. I'm still looking for a good place for better prices. I also tried growing NM chili's in my garden this year, but didn't get anywhere near as many as I need to last me till next year.
Besides just eating the roasted peppers by themselves, my two favorite things I've made out of hatch are: Chile Verde con Carne, and Hatch & Cheddar Cornbread. This cornbread is the perfect side for BBQ or whatever else you might be cooking. Cornbread Recipe Link You're welcome.
The color didn't turn out so good in my chili photo, but it's mostly an olive green color:
Of course there are tons of other recipe’s to improve various dishes by adding the hatch. If you have any good ones post ‘em up!
Lots more pics incoming in a sec.
