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Hatch Chili peppers

15 years ago

My local Fresh Market is roasting hatch chilis this afternoon.Does anyone have any good recipes or uses for them?? TIA

Shelley

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Comments (9)

klflorida
15 years ago
What a coincidence. I was just searching google for roasted chili peppers and was directed to the Hatch site. I drooled over the peppers wished I had someone to split an order with me sighed and came here.

Lucky you!

I'm sure you will get some great recipes. If I had a stash of Roasted Hatch Chili Peppers, I would probably start here as well.

I don't have any recipes, just typical suggestions; enchiladas, pork or beef or ground beef green chili stew, salsa.

My mouth is watering. Did I mention you were lucky? Maybe someday they will make it to a grocer near here.

Good luck!
shellm
Original Author
15 years ago
KLtampa,

Do you have a fresh market near you ?? All there stores are roasting them today.I got a little over 2 lbs for $ 6.27.I cant wait to use them.They gave out a couple of recipes.They taste great.

Shelley
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Teresa, Shelf life of seed varies depending on how it is stored. I routinely use seed that is as old as 5 or 6 or 7 years old with really great germination rates, although at that age, the germination rate is a little lower than it was when the seed was fresh. I believe the oldest pepper seed I've ever successfully germinated was probably 7 or 8 years old. Since that is an anecdotal answer, I checked Suzanne Ashworth's book to get you a more science-based answer, and she says pepper seed will retain 50% viability for 3 years if stored in a cool, dry location. That's not bad when you consideration that the Federal Germination Standard for commmercially sold pepper seed is 55%. There are many ways to store seeds. I have so many seed varieties that I keep them in their original packets taped shut with painter's purple masking tape (because it peels off easily when I need to open a packet and take out seed) stored in gallon-sized zip-lock bags inside a large plastic storage tote that's probably about a 32-quart tote. If you have smaller quantities of seeds, you can store them in airtight containers (zip-locks, jars, plastic food-type food storage boxes, etc.) in your freezer. Cold storage of seed is the best method to use if space allows. (I can't do it.....I'd have to have a freezer just for seeds.) The second-best method is to store in airtight containers in the refrigerator. If storing at room temperature as I do, keep the seed in airtight containers in a cool, dry location where the temperature and humidity remain as stable as possible. An unheated pantry or closet is a great place to store seed. I store my seed crate in the tornado shelter/root cellar much of the time....at least when I'm not busy starting seeds. If you save your own seeds, make sure they are as dry as possible before you put them in an airtight container to store them. You want your saved pepper seeds to be so dry that one will break in half if you try to fold it in half with your fingers. If it bends but doesn't break, it needs to dry some more before you put it up for storage. Hope this info helps. Dawn
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Yep! That's the one! Thanks to both. I was retrying to find it again using "Anaheim" "NuMex" "numex". Apparently the first time I found it using "hatch" or "chile" Thanks for the save. Jay, I rely heavily on the stuff you post here, and don't take the time to say thank you often enough. Suffice it to say I'm chasing two small fry, gardening, and popping in here just often enough to have a small presence. I'm glad you take the time to share your thoughts, sources and experiences. I benefit greatly. Thanks! Seedmama
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Just finished putting up chile for the year this past weekend. I'm lucky, since Hatch chile is a staple at our house. Here is a side dish that my family loves. Calabacitas 2 cups whole corn 4 Tbs. oil 1/2 chopped onion 2 cups chopped chile 1 glove minced garlic 4 med. zuchinni squash - diced 1 tsp. salt 1/4 tsp. pepper 1/2 cup water 3/4 cup jack cheese Cook corn in oil - about 2 minutes. Add onion, chile & garlic. Cook until onion in transparent. Add squash, salt, pepper, & water - cook about 15 minutes or until tender. Top with cheese. Here is a picture of one batch of chile Then dinner that night Nothing better than having a freezer full of chile. Donna
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Hatch, Anaheim and Fresno, probably others as well, aare pretty much the same plant. IME Anaheim are the mildest. Hatch, like shishito and a number of other peppers, run the gamut from almost no heat to blazing, most being somewhere in between. They do have a way to grade them and they're often sold as either mild or hot, but there's still a huge variation. I find Hatch to be more floral and less acidic than Anaheim, whatever the heat level. You're never going to be able to match that particular Hatch flavor, but in any recipe that calls for Hatch, it'll be just as good with Anaheim, just slightly different. You can adjust the heat level to taste no matter which base pepper you're using. For spicier, either add a hotter pepper, as you mentioned, or dry chili or chili sauce. Make sure to give the flavor time to develop after you've added some. It takes 5-10 minutes--longer if you're using fresh--for the heat to come forward, and you don't want to overdo it. Actually, you might try a little habanero if you're going spicy. It's not the same as Hatch, but it also has floral sweetness.
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teresa_nc7
15 years ago
You could try the famous Green Chile Cheeseburger! I like the Chile Relleno casserole - bet it would be fabulous with fresh roasted Hatch chilies.

Teresa
lascatx
15 years ago
I added some to my usual Thannksgiving dressing and LOVED it. You can freeze the peppers and use them year round.
cherigw
15 years ago
I usually roast about 20 lbs every fall and use them in all sorts of things during the year. . .as teresa said, Green Chile burgers are wonderful, but the Pink Adobe Green Chile Stew is a fall "staple" at my house!! I pulled this off an internet site. . .enjoy!!

Pink Adobe Green Chile stew

Yeild 6 servings

2 T olive oil
2 lb boneless pork, cut into 1 inch cubes
1/2 c chopped onion
1 clove garlic, minced
1/4 c flour
2 c peeled and chopped fresh tomatoes
2 cups roasted, peeled and chopped fresh green chilies.(use rubber gloves!)
Or 2 7oz cans green chilies drained and chopped.
1 fresh jalapeno chopped(gloves)take out membranes and seeds
1 tea salt
1/2 tea fresh fr. black pepper
1/2 tea sugar
1 cup chicken or beef broth

Heat olive oil in 4 qt dutch oven with cover. Add pork and cook until litely browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 mins. Add tomatoes, chilies, jalapeno, salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours unitl meat is tender.
jude31
15 years ago
Cheri, I'm assuming if a recipe uses 2 cups of any kind of peppers they must be rather mild. Plus the 2 cans of green chilies and a fresh jalapeno. Am I right? FWIW, I use a fold over sandwich baggie on my hand when I chop peppers and then just toss it. I haven't tried any of the Hatch chili peppers yet. I wanted to go to Fresh Mkt yesterday but we had a visitor and it was too late for me to go when he left.

Teresa, I'm interested in both the recipes you mentioned. Any recipes? BTW, so glad Irene didn't cause you any major problems. We could have used some rain but not at the expense of other people facing damage.

jude
jessyf
15 years ago
Does this link work? Gardenguru1950's mega list of Hatch recipes!

Here is a link that might be useful: Old thread Hatch
cherigw
15 years ago
jude, yes the Hatch chilies are relatively mild, although they can vary somethat in heat. If you use fresh roasted (or fresh roasted and frozen), you can do a "taste test" and add a few less if they are above your desired heat level. Peppers don't seem to bother my hands (even jalapenos), guess I'm lucky!!
klflorida
15 years ago
Shelley, to my knowledge the peppers aren't available here; maybe someday.

While visiting my sister in NM recently she showed me a row of roasters Walmart pulls out to roast chili peppers during pepper season and explained how they were sold in a bag. I found it very interesting.

What a great link to some awesome recipes jessyf posted. Great stomachs think alike.

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