Hatch chilies are in, 1.99 lb, don't laugh. I'm broiling them right now. Did I read on here to just

Yes, I do this and it is easier to get off when they thaw. Don't overcook them.

I bought some from Central Market that they had put through their roaster & they were just mush when I got them home.

 
I'd love some recipes when you have time- just picked up some fresh Hatch for .68/lb

Our market had both mild and medium heat. I'm planning on roasting them at home instead of waiting for the store roaster on Saturday.

 
I had that problem with the chiles HEB roasted. Do you think it's because they seal them in bags

while they're hot and they continue steaming? We used the grill to char some yesterday and made a chile relleno casserole last night. They were really nice chiles with thicker walls than I remember from last year. I was told the hot is really hot this year, haven't tried them yet.

 
That is what I do. Blacken them on the grill, cool, put

Into zip lock bags in groups of 3 to 5 depending on their size this year. Then I put several of those bags into the gallon size zip lock and freeze. I do ten pounds every august.When cool, I gently try to pull the top stem off and usually the seeds come out too. Sometimes, they won't let loose and that is no big deal. When slightly defrosted, remove the charred skins and pull off the tops and seeds.

 
good tip. I haven't tried them yet, but bought more this morning and will test tonight. gahhh

the store help/non-help: I couldn't find the chilies in the produce dept at our local Fred Meyer, so I asked the produce guy/kid, and he directs me to the regular chilies, sad ones from Mexico, and I said, no, the hatch chilies, and he looks at me like I'm daffy, then he says, Oh, some lady bought the whole box this morning. Duhhh. they're special kid. found some at another store and bought up 2 pounds. Found these in the photo this morning at the local store. the bagged ones are MINE. We have no specification of Hot/mild, so I just took what was there. Oh, and an older gentleman asked me why on earth was I taking a picture of the peppers.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-1-4.jpg~original

 
No, mine were black, black, black all over.They left them in the roaster too long

I put mine in plastic bags when I do them myself & don't have that problem. Usually when I buy them there they are fine.

 
Seriously, .68 cents a pound? Oh my gosh, you lucky woman.

I still am shocked by the sticker price of veggies here. I was so used to CA prices on produce. I pay $3.68 for one red, yellow and orange bell pepper. Uggg!

 
Are they gone now? I'm going to go back to Sprouts to see if they have more here -

DD and I just got about a pound when we were there, as I wasn't expecting to see them.

 
For my birthday my friend stuffed fresh Hatch with goat cheese and grated gouda

and then grilled them until they were charred and blistered, we peeled off the skins and cut them into bite sized slices and ate 2 each! The seeds and ribs were very spicy - everyone in the kitchen's eyes were watering as she deseeded them. But after grilling they were mild and warm, like sunshine. Such a delicious appetizer!

 
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