My local TJs has fresh Hatch chilies! Need suggestions.
- Thread starter judy-mass
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melissa-dallas
Well-known member
These are really, really good
this is a really different technique than the traditional and they are so nice & crunchy, plus it is so easy because you don't actually stuff the peppers. Do a Google search sometime on Rancho Martinez Chile Rellenos and see all the rave restaurant reviews. I really like these with just cheese & no meat too, but if I do that I leave off the raisins & pecans.
Ranchero Salsa:
2 TBL oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp granulated garlic (garlic powder-yeah, I know, but it is used in lots of Tex-Mex-feel free to use fresh)
1 1/2 tsp salt
1/4 tsp pepper
1 TBL cornstarch
1 can whole tomatoes, broken up
2 cups chicken or beef broth
Cook onion, celery & pepper in oil until soft. Add remaining ingredients and simmer 20 minutes on low heat. Sit aside.
For the meat:
1 pound ground beef
1 tsp salt
2 tsp ground cumin
1 1/2 tsp granulated garlic
1/2 tsp pepper
1/4 cup finely chopped white onion
3 TBL finely chopped celery
3 TBL finely chopped bell pepper
Combine all ingredients in skillet and cook until meat is done.
6 fresh Anaheim chiles
oil for frying
2 cups flour
1/2 tsp salt
1/4 tsp pepper
2 cups buttermilk
2 cups grated cheese (He calls for American but I use Colby or Jack)
1/4 cup raisins
1/4 cup chopped pecans
Preheat oven to 375
Completely wash & dry peppers
Heat 1 inch of oil in a skillet to 375.
Roll the peppers around in the hot oil until they blister. Remove, wrap in a damp cloth for 5 minutes, then remove skin, slit chiles open flat & remove seeds & veins.
Mix flour, salt & pepper. Dredge chiles in flour, then buttermilk, then flour again. Fry over moderate heat until golden brown.
Arrange fried peppers in ovenproof dish. Divide meat evenly over the tops of the peppers, then sprinkle with cheese. Bake until cheese starts to melt. Open oven, sprinkle pecans and raisins over and continue baking until cheese starts to bubble. Serve immediately with ranchero salsa spooned over/around the chiles.
Reply
this is a really different technique than the traditional and they are so nice & crunchy, plus it is so easy because you don't actually stuff the peppers. Do a Google search sometime on Rancho Martinez Chile Rellenos and see all the rave restaurant reviews. I really like these with just cheese & no meat too, but if I do that I leave off the raisins & pecans.
Ranchero Salsa:
2 TBL oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp granulated garlic (garlic powder-yeah, I know, but it is used in lots of Tex-Mex-feel free to use fresh)
1 1/2 tsp salt
1/4 tsp pepper
1 TBL cornstarch
1 can whole tomatoes, broken up
2 cups chicken or beef broth
Cook onion, celery & pepper in oil until soft. Add remaining ingredients and simmer 20 minutes on low heat. Sit aside.
For the meat:
1 pound ground beef
1 tsp salt
2 tsp ground cumin
1 1/2 tsp granulated garlic
1/2 tsp pepper
1/4 cup finely chopped white onion
3 TBL finely chopped celery
3 TBL finely chopped bell pepper
Combine all ingredients in skillet and cook until meat is done.
6 fresh Anaheim chiles
oil for frying
2 cups flour
1/2 tsp salt
1/4 tsp pepper
2 cups buttermilk
2 cups grated cheese (He calls for American but I use Colby or Jack)
1/4 cup raisins
1/4 cup chopped pecans
Preheat oven to 375
Completely wash & dry peppers
Heat 1 inch of oil in a skillet to 375.
Roll the peppers around in the hot oil until they blister. Remove, wrap in a damp cloth for 5 minutes, then remove skin, slit chiles open flat & remove seeds & veins.
Mix flour, salt & pepper. Dredge chiles in flour, then buttermilk, then flour again. Fry over moderate heat until golden brown.
Arrange fried peppers in ovenproof dish. Divide meat evenly over the tops of the peppers, then sprinkle with cheese. Bake until cheese starts to melt. Open oven, sprinkle pecans and raisins over and continue baking until cheese starts to bubble. Serve immediately with ranchero salsa spooned over/around the chiles.
Reply
If you prefer not to peel them before freezing, here is what I do...
I process ten lbs of these every year for the past 6 years. I rinse them well, set out on towels to dry. Hubby takes them outside to gas grill and gives them a good blister, mine end up very blistered. We let them cool, again on the towels. Then, I freeze them on sheet trays in a single layer. About three or four peppers go into a quart size freezer zip bag. Then about three or four of those bags go into a gallon zip lock bag and laid flat in my freezer. I can remove one quart size bag easily, take out as many peppers as I need and put the rest back. Let thaw about five minutes and remove the skin. It peels right off with never any issue. I remove the stem and seeds at this time , as well.
I did a lot of research of peel or don't peel and decided not to. I think the skin protects the pepper and I also feel more of the smoky flavor remains. Here is a link from Linda Stradleys site with photos.
https://whatscookingamerica.net/KarenCalanchini/HatchChiles.htm
I process ten lbs of these every year for the past 6 years. I rinse them well, set out on towels to dry. Hubby takes them outside to gas grill and gives them a good blister, mine end up very blistered. We let them cool, again on the towels. Then, I freeze them on sheet trays in a single layer. About three or four peppers go into a quart size freezer zip bag. Then about three or four of those bags go into a gallon zip lock bag and laid flat in my freezer. I can remove one quart size bag easily, take out as many peppers as I need and put the rest back. Let thaw about five minutes and remove the skin. It peels right off with never any issue. I remove the stem and seeds at this time , as well.
I did a lot of research of peel or don't peel and decided not to. I think the skin protects the pepper and I also feel more of the smoky flavor remains. Here is a link from Linda Stradleys site with photos.
https://whatscookingamerica.net/KarenCalanchini/HatchChiles.htm
Report on Hatch chile roasting
Since I do not have a large enough grill to roast them on, I used the 450 degree oven method.
I roasted them on a rimmed sheet pan, turning them as they blistered. When they were all pretty well blistered and VERY soft, I took them out of the oven and placed them into a lidded skillet, put on the top and let them steam on the counter for about 15 minutes.
Out of about 18 chilies, only 4 were whole enough after skinning that they could be filled for rellenos. The rest turned into chile shreds as the skin really didn't want to come off.
So, my rellenos will be the layered variety. They are all resting in zip lock bags in the freezer.
Since I do not have a large enough grill to roast them on, I used the 450 degree oven method.
I roasted them on a rimmed sheet pan, turning them as they blistered. When they were all pretty well blistered and VERY soft, I took them out of the oven and placed them into a lidded skillet, put on the top and let them steam on the counter for about 15 minutes.
Out of about 18 chilies, only 4 were whole enough after skinning that they could be filled for rellenos. The rest turned into chile shreds as the skin really didn't want to come off.
So, my rellenos will be the layered variety. They are all resting in zip lock bags in the freezer.
You had better luck than I, K. I could not get the blistered peel off for love or money.
Maybe mine only looked blistered and weren't done enough for the peel to come off. All I know is I threw them in the freezer and then was never able to use them. Haven't bothered since...I just buy the canned stuff now.
In ABQ, you knew what time of year it was just from the outdoor smell of roasting chilies. There would be road-side stands with roasters made from 55-gallon drums tumbling away.
Maybe mine only looked blistered and weren't done enough for the peel to come off. All I know is I threw them in the freezer and then was never able to use them. Haven't bothered since...I just buy the canned stuff now.
In ABQ, you knew what time of year it was just from the outdoor smell of roasting chilies. There would be road-side stands with roasters made from 55-gallon drums tumbling away.
I got these today at TJs too
last time I purchased them I was surprised at how hot they were. This time they came in a big bag at TJs and were labeled "Mild" so I just got home and put a few in my meatloaf. I'm pretty sure these are in fact more mild because when I was cleaning them I got a massive squirt in the eye and it didn't make me cry like a big baby. Not sure what I will do with the rest yet.
last time I purchased them I was surprised at how hot they were. This time they came in a big bag at TJs and were labeled "Mild" so I just got home and put a few in my meatloaf. I'm pretty sure these are in fact more mild because when I was cleaning them I got a massive squirt in the eye and it didn't make me cry like a big baby. Not sure what I will do with the rest yet.
Our Safeway and Fred Meyer has them this week as well. I bring a bag to the register
and the kid doesn’t knoe what they are. I told him Hatch peppers, like in your ad. No code for Hatch peppers. Manager comes over and says those are anaheim. I say no, they are Hatch, like it says in your ad and on the signage back in produce. They put in the anaheim code and it’s 2.99/lb. I say no, the Hatch peppers are 1.99/lb, as clearly advertised and signed. He finally gave me the price, but geezzzzzzzz! I should have walked him over to the bin. I did tell him that others would be coming in for these, so best to fix this. Safeway. Fun times shopping in Alaska.
and the kid doesn’t knoe what they are. I told him Hatch peppers, like in your ad. No code for Hatch peppers. Manager comes over and says those are anaheim. I say no, they are Hatch, like it says in your ad and on the signage back in produce. They put in the anaheim code and it’s 2.99/lb. I say no, the Hatch peppers are 1.99/lb, as clearly advertised and signed. He finally gave me the price, but geezzzzzzzz! I should have walked him over to the bin. I did tell him that others would be coming in for these, so best to fix this. Safeway. Fun times shopping in Alaska.
In ABQ, every one marks their home-prepared green chili sauces mild to super hot because
they might change slightly each year, but freeze really well. So you needed to know what you were pulling out of the freezer. At parties there would be two crock pots of the same dish...one mild/one hot. Our friend lived there for 55 years and even she was surprised at the hotness of some Hatch chilies.
Oddly enough, red chile sauce is typically milder than green--which went against every color visual I'd learned in my life up to that point. A dish with halves (half red & half green sauce) was a wonderful experience.
they might change slightly each year, but freeze really well. So you needed to know what you were pulling out of the freezer. At parties there would be two crock pots of the same dish...one mild/one hot. Our friend lived there for 55 years and even she was surprised at the hotness of some Hatch chilies.
Oddly enough, red chile sauce is typically milder than green--which went against every color visual I'd learned in my life up to that point. A dish with halves (half red & half green sauce) was a wonderful experience.
michael-in-phoenix
Well-known member
I hate to admit this, but since 505 brand pure hatch green chiles came along, I have no...
...need to buy fresh chiles and roast and freeze.
Also, we always froze them unpeeled, and if they are properly blackened all over prior to bagging, we didn't have any trouble peeling them.
M
...need to buy fresh chiles and roast and freeze.
Also, we always froze them unpeeled, and if they are properly blackened all over prior to bagging, we didn't have any trouble peeling them.
M