One of the best parts about drawing a Gila archery elk tag is swinging by Sichler Farms south of Socorro and grabbing a few gunnysacks of chile. Medium is perfect for me. The last batch I got was mild, which I picked up thinking that we could still use them in anything we cook and still let our toddler eat it. The mild just isn't the same. Hot is just a little too much for this guy. There's nothing like a 24 hour drive home from hunting and then spending the entire next night up roasting and peeling chile peppers. They vacuum seal super well and you can enjoy them for a couple years. What a treat.
What's the deal with Hatch chilis? Need a quick answer!
- Thread starter Dave N
- Start date
Kaitum
Well-known member
My favorite so far, Hatch chile vanilla ice cream. This stuff should have a schedule II narcotic classification....
JV842
Well-known member
Me n my wife r going to buy a bunch next week n jar em. I throw em in w the sausage we make too
JV842
Well-known member
The area grocery store; HEB, mixes em in just about everything this time of year, no complaints on any of it yet
Gellar
Well-known member
Wow…that sounds and looks amazing.
LuketheDog
Well-known member
You live close enough to know the Pueblo Chiles are just a tad better that the Hatch variety
Oh man, you went thereYou live close enough to know the Pueblo Chiles are just a tad better that the Hatch variety
. To a New Mexican, saying that your green chile is better is like telling someone their kid is ugly. https://www.cpr.org/2019/07/10/grea...n-as-governors-trade-jabs-in-hatch-vs-pueblo/Regardless of if they are from Pueblo or Hatch, roasted green chile is a staple. Any wild game will go well with some version of green chile. We put up about 2-3 bushels of roasted, peeled and diced chile in our freezer each year and pull it out for all of the obvious things like to put on burgers, pizza, eggs, and in all of the dishes like enchiladas or just as green chile sauce to slather over whatever you want. Mix it up if you like spice. Throw some in risotto, quiche, stews, pasta… you name it. Think of Forest Gump when they are talking about all the ways you can eat shrimp. Skies the limit.
The tips above are all great - get it roasted at the stand to save the time, twist up the plastic bag and let it sit up to a few hours so the skin comes of really easily, and then either put right into ziplock freezer bags with or without the skin still on in portion sizes you know you will use. I like taking a day each fall to peel it all and even dice it before putting it away to save the hassle when you pull out a bag. I have some with me here while we are out of town for a buddies wedding.
Last pro tip: buy it in mid to late September. Better flavor from the later crops.
mmmm
Attachments
tarheel
Well-known member
Since I'm so far from NM or CO I just buy the 505 brand of roasted Hatch chiles found at some Wal-marts, Sam's Clubs and Costco's. There is a guy who usually trucks in a load to Charlotte along with his roaster and roasts them on site but since I don't always know when he's in town I can't count on that source.
LuketheDog
Well-known member
505 is acceptable, I buy the 3-pack at Sam's club when I run out of the fresh stuff.
LuketheDog
Well-known member
Oh yeah, I went there
Oh man, you went there
Regardless of if they are from Pueblo or Hatch, roasted green chile is a staple. Any wild game will go well with some version of green chile. We put up about 2-3 bushels of roasted, peeled and diced chile in our freezer each year and pull it out for all of the obvious things like to put on burgers, pizza, eggs, and in all of the dishes like enchiladas or just as green chile sauce to slather over whatever you want. Mix it up if you like spice. Throw some in risotto, quiche, stews, pasta… you name it. Think of Forest Gump when they are talking about all the ways you can eat shrimp. Skies the limit.
The tips above are all great - get it roasted at the stand to save the time, twist up the plastic bag and let it sit up to a few hours so the skin comes of really easily, and then either put right into ziplock freezer bags with or without the skin still on in portion sizes you know you will use. I like taking a day each fall to peel it all and even dice it before putting it away to save the hassle when you pull out a bag. I have some with me here while we are out of town for a buddies wedding.
Last pro tip: buy it in mid to late September. Better flavor from the later crops.
mmmm
Khunter
Well-known member
are they already roasted?Around here, Colo and SW you pull up and they roast ‘em on the spot and hand them to you.OK, thanks for all the fast replies. Think I'll get some and go from there.
Hard for hatch fans to hear, but chiles just as good are grown in colo….and I grew up on hatch chiles living in NM. We buy at least 3 bushels of roasted chiles
per year, usually one is poblanos.
Last edited:
Khunter
Well-known member
All very solid insights.Oh man, you went there
Regardless of if they are from Pueblo or Hatch, roasted green chile is a staple. Any wild game will go well with some version of green chile. We put up about 2-3 bushels of roasted, peeled and diced chile in our freezer each year and pull it out for all of the obvious things like to put on burgers, pizza, eggs, and in all of the dishes like enchiladas or just as green chile sauce to slather over whatever you want. Mix it up if you like spice. Throw some in risotto, quiche, stews, pasta… you name it. Think of Forest Gump when they are talking about all the ways you can eat shrimp. Skies the limit.
The tips above are all great - get it roasted at the stand to save the time, twist up the plastic bag and let it sit up to a few hours so the skin comes of really easily, and then either put right into ziplock freezer bags with or without the skin still on in portion sizes you know you will use. I like taking a day each fall to peel it all and even dice it before putting it away to save the hassle when you pull out a bag. I have some with me here while we are out of town for a buddies wedding.
Last pro tip: buy it in mid to late September. Better flavor from the later crops.
mmmm
I am in the “bag ‘em and freeze with skins on and peel as use” camp. lol.
Last edited:
SWNMELK
Member
I live about a hour and a half from Hatch, we roasted, peeled, chopped, and froze 80 lbs. last Saturday. In late Sept. or so I will go get fresh red and put it up. That usually gets me through a year. We get the Big Jim variety, it is what it is, mostly mild, but some are so hot they lite you up. They are the biggest meatiest variety.
Thank you all! I bought 6 to try them out. Once I settled in and started looking I saw they are RELATED to an Anaheim pepper. Don't flame me! Everyone seems partial to their peppers and I'm a eat them or not type of guy. Plans are to do a bacon wrapped shrimp stuffed recipe with them. I'll try to post pics and results when they happen.
Thanks again.
Thanks again.
SWNMELK
Member
That sounds good Dave, let us know how you like them. We do the same thing with Jalapenos. Mostly with cream cheese and wrapped with bacon, but have done them with the shrimp.
Our FFA kids are doing their annual fund raiser which is a chile sale. They will roast and sale 10,000 lbs. of chile this weekend.
Last edited:
warmer
Well-known member
Are these available around us?
I bought them from a Kroger grocery store.
warmer
Well-known member
No Kroger’s here. You are in Illinois, correct?
SD_Prairie_Goat
Well-known member
Seen them in hyvee on Minnesota a few years back. I don't shop there often anymore, but I'd think they'd still stock them when in season
Similar threads
