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Hatch chilies
Topic Started: Aug 31 2017, 12:52 PM (165 Views)
sue
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HOLY CARP!!!
My favourite online grocery store is promoting these "Hatch" chilies from New Mexico - limited availability, one time shipment, get them before they're gone etc.

Never heard of them. Any ideas - hot, mild, interesting, tasty, just a jalapeno with a fancy name? Only a few $ for a pound of them, might just go crazy and see what happens.

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Catseye3
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Fulla-Carp

"It's no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that's unrivaled by any other.

"Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde."

And:

"Hatch chiles are a broad marketing term for several varieties of New Mexico chiles, including Big Jim, Barker, and R-Naky. They have a similar meaty flesh and mild-medium heat. Hatch chile's peak season begins mid- to late August. Because of their short season, roast and peel them for storage in the freezer throughout the year."

Go here for recipes: http://www.specialtyproduce.com/produce/Hatch_Chile_Peppers_99.php
Chocolate doesn't ask silly questions. Chocolate understands.
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sue
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HOLY CARP!!!
thanks for that :wave: Sounds pretty tame, should be good in all sorts of ways.

Guess I'll order them. What's the worst that could happen? Oh, I know. They'll be sold out.
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Mikhailoh
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If you want trouble, find yourself a redhead
Good pepper flavor, not overly hot but they vary. I had them last week stuffed with chorizo and wrapped in bacon, and another pork loin rollup with hatches and queso.
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Mikhailoh
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If you want trouble, find yourself a redhead
Made this tonight. It would have benefitted from subbing out the yellow pepper for a hatch or two.

https://www.loveandlemons.com/sweet-corn-gazpacho/
Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball
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Piano*Dad
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Bull-Carp
The Hatch is the standard Chile for much of New Mexico's green chile sauces and toppings.
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sue
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HOLY CARP!!!
Thanks, all :wave: They just got delivered, and they look and smell good. They actually look like something that's been grown outside, in the sun :) I often wonder about the chile peppers we get here - I suspect a lot are hot house grown.

Guess I might be grilling and freezing some of them; seems to be an acceptable thing to do.

Damn, I forgot limes :(

It's about 30 degrees here today, and huge overloads and delays with the ferry. I'm so happy to pay to have my groceries delivered from the mainland in a refrigerated truck, right to my door.
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Steve Miller
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Bull-Carp
Hatch chilies are the best! More flavor than a jalapeno, somewhat less heat.

If you want to get an idea of how to work with them, dice up a couple of tablespoons (remove seeds and interior membranes first) and add them to a cheese omelette. They come alive when you use them with cheese, preferably "queso blanco" or another white cheese.
Wag more
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sue
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HOLY CARP!!!
Steve Miller
Sep 3 2017, 05:56 PM
Hatch chilies are the best! More flavor than a jalapeno, somewhat less heat.

If you want to get an idea of how to work with them, dice up a couple of tablespoons (remove seeds and interior membranes first) and add them to a cheese omelette. They come alive when you use them with cheese, preferably "queso blanco" or another white cheese.
Always roasted?

Tried a couple on the barbeque last night, just to see. Way hotter than I expected, and great flavour. I was checking out a Mexican cookbook a while ago, and he kept referring to jalapenos as being fairly hot....the jalapenos we get here are really mild....often like a bell pepper with just a bit of attitude. Maybe they are not the real thing.

Thanks for the cheese suggestion - I'll try that for sure.
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Steve Miller
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sue
Sep 4 2017, 08:48 AM
Steve Miller
Sep 3 2017, 05:56 PM
Hatch chilies are the best! More flavor than a jalapeno, somewhat less heat.

If you want to get an idea of how to work with them, dice up a couple of tablespoons (remove seeds and interior membranes first) and add them to a cheese omelette. They come alive when you use them with cheese, preferably "queso blanco" or another white cheese.
Always roasted?

Tried a couple on the barbeque last night, just to see. Way hotter than I expected, and great flavour. I was checking out a Mexican cookbook a while ago, and he kept referring to jalapenos as being fairly hot....the jalapenos we get here are really mild....often like a bell pepper with just a bit of attitude. Maybe they are not the real thing.

Thanks for the cheese suggestion - I'll try that for sure.
I like them better when they're not roasted. Most of the heat is in the seeds and interior membranes. Clean them out well before chopping.

Try them in a "Pico de Gallo" - kind of a Mexican chutney.
Wag more
Bark less
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sue
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HOLY CARP!!!
Steve Miller
Sep 4 2017, 10:25 AM
sue
Sep 4 2017, 08:48 AM
Steve Miller
Sep 3 2017, 05:56 PM
Hatch chilies are the best! More flavor than a jalapeno, somewhat less heat.

If you want to get an idea of how to work with them, dice up a couple of tablespoons (remove seeds and interior membranes first) and add them to a cheese omelette. They come alive when you use them with cheese, preferably "queso blanco" or another white cheese.
Always roasted?

Tried a couple on the barbeque last night, just to see. Way hotter than I expected, and great flavour. I was checking out a Mexican cookbook a while ago, and he kept referring to jalapenos as being fairly hot....the jalapenos we get here are really mild....often like a bell pepper with just a bit of attitude. Maybe they are not the real thing.

Thanks for the cheese suggestion - I'll try that for sure.
I like them better when they're not roasted. Most of the heat is in the seeds and interior membranes. Clean them out well before chopping.

Try them in a "Pico de Gallo" - kind of a Mexican chutney.
will do. I love a fresh salsa - life itself :)
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