michael-in-phoenix
Well-known member
Yes, good point. It is chopped hatch green chiles.
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My local TJs has fresh Hatch chilies! Need suggestions.
- Thread starter judy-mass
- Start date
melissa-dallas
Well-known member
One of the hints in my recipe above for peeling is blister them in a skillet with hot oil
rather than blackening them. Works great and they are easier to peel. I have gotten them out of roasters at grocery stores where they have been so overcooked that they are reduced to mush when you try to peel them.
rather than blackening them. Works great and they are easier to peel. I have gotten them out of roasters at grocery stores where they have been so overcooked that they are reduced to mush when you try to peel them.
I think with the upswing in hot sauces, sriracha, ghost peppers, farmers are growing
hotter and hotter chilies. It's good that you ended up with medium/actually mild because you can always add heat to that dish now, but not the other way around if they were super hot to start with. I remember when my grocery store had Tabasco, Crystal and Frank's hot sauce. THAT WAS IT. Now there must be 6 linear feet of hot sauces.
I always add diced green chilies to my guacamole...get the whole ones in the can and rinse them well. Takes me back to ABQ.
hotter and hotter chilies. It's good that you ended up with medium/actually mild because you can always add heat to that dish now, but not the other way around if they were super hot to start with. I remember when my grocery store had Tabasco, Crystal and Frank's hot sauce. THAT WAS IT. Now there must be 6 linear feet of hot sauces.
I always add diced green chilies to my guacamole...get the whole ones in the can and rinse them well. Takes me back to ABQ.
I have had great luck with roasting directly over my gas stove burners. . .
Of course you need a gas stove. I have never done more than a couple of pounds,
I do know that your heat source needs to be hot, HOT, direct and you need to watch them and turn and turn and turn to scorch the skins but not over cook the chile flesh.
Of course you need a gas stove. I have never done more than a couple of pounds,
I do know that your heat source needs to be hot, HOT, direct and you need to watch them and turn and turn and turn to scorch the skins but not over cook the chile flesh.
I do a whack of red peppers every year. Peel them, seed them, put a slice of garlic and a tsp of
olive oil in each bag with 2-3 peppers and freeze. They are so much better than the jarred ones which I just tried for the first time in 20 years.
I do enjoy a saffron rouille and am starting to put it on more vegetables. It just was not as good with bottled peppers. It was perfect on patty pan squash.
Seems to me that given the use of your Hatches, this method should work well.
olive oil in each bag with 2-3 peppers and freeze. They are so much better than the jarred ones which I just tried for the first time in 20 years.
I do enjoy a saffron rouille and am starting to put it on more vegetables. It just was not as good with bottled peppers. It was perfect on patty pan squash.
Seems to me that given the use of your Hatches, this method should work well.