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Post by trailboss on Sept 29, 2018 14:38:03 GMT -5
Every weekend it is one thing or another, the Hatch Chiles come in September, I can never seem to make it to the Mexican market...went today, and stocks are definitely dwindling...got my bag of Hot Chiles...mediums and milds are gone from the shelves.   Better pictures from last year for the new guys... thebriarpatchforum.com/thread/1752/hatch-chile-season-on |
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Post by Pistol Pete 1911 on Sept 29, 2018 14:48:40 GMT -5
Impressive to say the least
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Post by Deleted on Sept 29, 2018 14:53:28 GMT -5
A place Iād get lost at for a while and spend a few bucks. Thanks for sharing šš
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Post by kxg on Sept 29, 2018 14:57:45 GMT -5
Those are the best chiles around. Friends of mine went through Hatch last fall and accidentally over-bought medium chiles. I was the beneficiary of a quart jar of chopped medium chiles. Almost as good as a quart jar of tobacco - almost. My morning eggs were upgraded for awhile.
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Post by Legend Lover on Sept 29, 2018 14:59:01 GMT -5
What's that machine? Is it just a bbq or is it something more exotic?
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Post by monbla256 on Sept 29, 2018 15:28:29 GMT -5
What's that machine? Is it just a bbq or is it something more exotic? It's what the chiles Hatch in !  |
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Post by Darin on Sept 29, 2018 15:36:13 GMT -5
Every weekend it is one thing or another, the Hatch Chiles come in September, I can never seem to make it to the Mexican market...went today, and stocks are definitely dwindling...got my bag of Hot Chiles...mediums and milds are gone from the shelves. It was a great year for Hatch Chiles. We've done two rounds of Pork Green Chile with these already ... LOTS of heat. In the last batch, we roasted some Pepitas and added them in ... highly recommended! Glad you got some, Charlie!  |
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Post by kxg on Sept 29, 2018 15:40:00 GMT -5
What's that machine? Is it just a bbq or is it something more exotic? It is a chile roaster. Take a look at this: |
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Post by trailboss on Sept 29, 2018 16:01:03 GMT -5
If you buy a 30 pound sack, the local market that caters primarily to the Hispanic population roasts them for free, although I always tip The Pepperista.  They line a banana box with a bag and dump the roasted chiles in them, you take them home bag them up and freeze them...easily good until the next chile season. When you need them thaw ahead of time and as you partake from the bag, you hold individual chiles under the faucet, and the skins slide right off, and on to your recipe. A 30-pound sack of chile will yield approximately 22 sadwch-size Ziploc bags of unpeeled chiles, since it is me and the wife, sandwich sized ziplocs work better, you can then put four to a gallon sized bag for better freezer protection. |
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driftingfate
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First Name: David
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Post by driftingfate on Sept 29, 2018 16:02:56 GMT -5
Yum! Going to have to make my own trip to the Ranch Market.
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Post by trailboss on Sept 29, 2018 16:08:30 GMT -5
With an ever expanding Hispanic population in the US, growers are expanding distribution lanes...if you have local mexican markets around you, I would call them and ask about availability, if you missed the boat mark your calendar.
The first year that I bought a bag, I roasted them on the grill, I spent a week of nights and a lot of charcoal sweating over the grill...the tumbler provides a more uniform product, and it only takes five minutes or so.
If all you have are Anaheim chiles locally, you can put a cookie sheet under the broiler in the kitchen, when they blacken, flip over and broil the other side, and put into a tupperware container, snap the lid closed and let them sweat for 10-15 minutes, you can then run them under water in the method above.
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Post by trailboss on Sept 29, 2018 16:10:41 GMT -5
Yum! Going to have to make my own trip to the Ranch Market. Do not tarry! Food city on the corner of Arizona ave at Ray, only has hot and extra hot...usually you can get medium and mild, but they are gone at that location...$25.00 per bag. |
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They line a banana box with a bag and dump the roasted chiles in them, you take them home bag them up and freeze them...easily good until the next chile season. When you need them thaw ahead of time and as you partake from the bag, you hold individual chiles under the faucet, and the skins slide right off, and on to your recipe.
