Hatch chile season in New Mexico

buster poser

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got my bag (1 1/8 bushel.....about 30 lbs) roasted and bagged into the freezer......leave the skins on and run water over them when you use them...skin comes right off..........I do this every year.....I buy them at Food City in Glendale, Az
Dang you got a lot, big bushels! I've read that water can leech a little flavor, so I try to go light when I'm skinning but it's hard not to use a little.
 

rghill

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I saw a great recipe for chile rellenos the other day, been wanting to make some from Hatch chiles for a while.

Also love chile verde with pork. Would love to make both these dishes.

I'll have to check out the Food City. My daughter in law goes there for her ingredients for Mexican food.
 

TokyoPortrait

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…your peppers look amazing. A lot like our "piquins."

Answer as best I know it: Hatch is…

Thanks. I’m surprised at how much the insects like them. I assumed the whole point of the heat was protection from predators. On the other hand, the wee lizards are having a field day.

That’s interesting. Now I’m wondering about pronunciation. Is it like the English ‘hatch?’ On a video a while back I heard someone, presumably from California, saying ‘Cabronita Especial’ and I honestly could not pick out the sounds as in the way I read the term.

I’m pretty much the only one in the household that likes chilli / chile / chili in any meaningful or noticeable quantity. Japanese people tend to be pretty spice averse, on the whole. I’ve been to Indian restaurants here where waiters have responded with things like “Oh, do you mean Japanese ‘medium’ or actually medium?”

So, makes it hard to give away the excess. Except to my Korean friend, who eats them raw…

Also, I feel a little foolish now. I started another thread about storing them, but between writing that and later getting the chance to post it, I didn’t realise that a whole bunch of folk had responded here, answering my question. I tried to edit the thread title and contents to effectively delete it, but then while I was doing that, some responded. Stuck with it now.

Pax/
Dean
p.s. time for something ’chilli’ for breakfast :)
 

buster poser

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Thanks. I’m surprised at how much the insects like them. I assumed the whole point of the heat was protection from predators. On the other hand, the wee lizards are having a field day.

That’s interesting. Now I’m wondering about pronunciation. Is it like the English ‘hatch?’ On a video a while back I heard someone, presumably from California, saying ‘Cabronita Especial’ and I honestly could not pick out the sounds as in the way I read the term.

I’m pretty much the only one in the household that likes chilli / chile / chili in any meaningful or noticeable quantity. Japanese people tend to be pretty spice averse, on the whole. I’ve been to Indian restaurants here where waiters have responded with things like “Oh, do you mean Japanese ‘medium’ or actually medium?”
Yup, pronounced just like an escape hatch and I am familiar with that Japanese heat, not to be trifled with. Thai and Szechuan will also light you up if you ask for “hot.” ;)
 

Patton

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Pueblo chilies are better!!


Disclaimer: my wife is from Pueblo Colorado and apparently there is a friendly rivalry between New Mexico and southern Colorado about who grows the best green chilies. I love the 505 brand of sauces and they are from hatch valley so I love em both!
 

TeleTucson

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there is a friendly rivalry between New Mexico and southern Colorado about who grows the best green chilies.

Maybe as a delusion in the mind of those in southern CO, but the rest of us know that the Hatch green chiles are king. :) You can get them roasted and pre-selected in three grades of heat if you swing by the town locally. A very distinguishable, characteristic flavor for NM cuisine.
 

TokyoPortrait

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Hi.

I’m a poor cook with chilli. Can’t even spell it correctly as far as the true chili / chile experts go :)

I’ve never been to the States, and recent unmentionables have put my plans on hold. But I have a semi formed plan for a road trip, and a lot of it revolves around food I want to try, mostly in the south (by which I mean my geographic perspective, so, coast to coast border might be a better term?). Music forms the rest of my plan.

Anyway, this tv series is at the heart of it. So, it’s an idea that’s been fermenting for about 32 years.

Here's episode 1.



Pax/
Dean
 

drewg

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A nice SB sounds great right now, and your peppers look amazing. A lot like our "piquins."

Answer as best I know it: Hatch is the name of a small village and much bigger valley in the southern part of New Mexico. The climate is well-suited to growing chile peppers, which has been done there for ~400 years, both by the Spanish and the indigenous Pueblo people.

Anyhow, the near unanimously grown pepper from the region is also called, duh, a Hatch and is a big (6"-8" long or so), fleshy, green (or later, red of course) pepper with medium to somewhat hot "heat" and a very distinctive, earthy flavor that makes it well suited for a lot of dishes, or at least everyone here loves them.

Someone mentioned it being like a religion in NM and that's basically it. Insanely popular and something most New Mexicans like, even feel sort of proud about.

I never heard of hatch chiles. They look a lot like what in Mexico they would call 'poblanos', but those are usually pretty mild. Do you know if they're the same?
Thanks for sharing!
 

drewg

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Oh yes.

I have tried in the past to roast Hatch chiles myself, but only ended with hands aching from the capsaicin sinking into my skin, and a pile of ruined chiles.

I'll look for the roasters around town with the real thing.

Word of advice if you do roast your own, wear food handling gloves and don't use the toilet until you have thoroughly washed your hands.

Yup! After handling or cutting chiles picantes, wash your hands with cold water and soap. (Warm or hot water opens your pores and... it will hurt!). And yeah, even so, don't touch your eyes or privates...
 

buster poser

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I never heard of hatch chiles. They look a lot like what in Mexico they would call 'poblanos', but those are usually pretty mild. Do you know if they're the same?
Thanks for sharing!
They're quite different. Poblanos are (usually) not as long but bigger around and a much darker green. They are phenomenal, but you're right... very mild, sweet even. I cook with them a lot, great for rellenos and sauces.

Poblano:

poblano-peppers-009-small.jpg


Hatch:

Hatch-Green-Chiles.jpg
 

buster poser

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Yup! After handling or cutting chiles picantes, wash your hands with cold water and soap. (Warm or hot water opens your pores and... it will hurt!). And yeah, even so, don't touch your eyes or privates...
Huh, I've heard that you want to use warm water to open the pores to let any hot stuff rinse out of them easier, and that cold water can actually trap the capsaicin in pores? I don't know that I've ever thought about it while washing up, honestly I just wear nitrile/latex gloves when I'm handling peppers. Every so often though... complacency bites me and I forget and touch my eye. Never fun.
 

getbent

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my wife is growing some hatch chiles! how I miss Taos and going to orlandos and santa fe and the old train station or going to chimayo... and sitting in the garden and eating chiles in and on everything!

There is a gas station on the way to tres piedras where we'd get chile burgers... yum...
 

buster poser

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my wife is growing some hatch chiles! how I miss Taos and going to orlandos and santa fe and the old train station or going to chimayo... and sitting in the garden and eating chiles in and on everything!

There is a gas station on the way to tres piedras where we'd get chile burgers... yum...
Good luck on the harvest and I love those kinds of places here. The best green chile burger I've had was in a tiny little spot in Carrizozo about 20 years ago and I'm still chasing that dragon.

It's wild how they're 'in and on everything' though. Like the first time I saw green chile as an option for McDonald's burgers, ditto Subway, Jimmy John's, etc. The most popular pizza topping by a *wide* margin. The Texan in me was almost offended to see red/green sauces offered as 'gravy' on a chicken-fried steak at the Pantry, but it's phenomenal.
 

KC

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my survival strategy during the recent unpleasantness had a lot to do with a couple of big batches of frozen Hatch chiles I had shipped up here and a big old bag of dried posole. with the shipping it gets expensive but think of all the $$$ I was saving on restaurants!
 

drewg

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Huh, I've heard that you want to use warm water to open the pores to let any hot stuff rinse out of them easier, and that cold water can actually trap the capsaicin in pores? I don't know that I've ever thought about it while washing up, honestly I just wear nitrile/latex gloves when I'm handling peppers. Every so often though... complacency bites me and I forget and touch my eye. Never fun.

Hmmm. All I know as I've felt actual pain when I rinse with warm/ hot water. Maybe cold water first to wash off most of the chile oil without it going into the pores, and then warm water with soap? If I'm feeling brave maybe I'll experiment. (I never have nitrile gloves around.)
 

nathanteal

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Yes!!! My father is from Albuquerque and has ordered Hatch yearly as far back as I can remember. A local grocery chain in NY has a weekend every year that they'll bring in some Hatch chiles for roasting. They might be more widespread than you realize.
 

Wallo Tweed

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We've driven through hatch many times, it's cool town. Took a few early morning naps in the little truck stop.

Seeing the chiles drying on the roofs, and hanging in huge bunches for the first time was an eye opener!
 




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