Skip to main content

Roasting Hatch Green Chiles


My brother is often an inspiration for my recipes. Years ago he lived in New Mexico. It was there that he discovered Hatch chilies. Grown in the Hatch valley, these peppers are well know in the southwest as being a flavorful treat. Outside most major retailers in the Southwest, are roasters with large drums, where your just bought peppers will be tumbled until blistered. This helps with the removal of the peels.

One of our local stores had peppers two years ago, and I was able to purchase three peppers. These were roasted in the toaster oven, diced, then put on burgers and hot dogs. We were hooked, and anxiously awaited the arrival of peppers last year. Unfortunately, there were no peppers available locally.

Fast forward to this year, and I got lucky. Walked into the market, and there in front of me were these green beauties. They had about 8 pounds of mild; I only took 7. They also had a nice selection of hot, and I got about 1 1/2 pounds.

Now for the preparation, wash and dry the peppers.




Heat your grill to about 450 degrees.
Place the peppers on the grates of the grill for 3 to 5 minutes until the skins begin to blister.




Carefully use your tongs and turn the peppers over, roasting both sides.






When the peppers are about three quarters blistered, remove and place in a zip top bag, and allow to steam for 10 to 15 minutes.

Handle carefully, they will be very hot.
If the chilies are still to hot to touch after 15 minutes, dunk them in an ice water bath.

The skin should very easy to peel, but you should wear gloves, especially  if you are peeling a lot. Your hands could start burning if the peppers are the hot variety.


I kept about about two dozen whole; these will be used to make New Mexican-style chili rellenos following the traditional Mexican technique of being stuffed, then covered with batter and fried. 

The rest have been diced and frozen in 1/4 cup bags for recipes down the road.


Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Roast Turkey Breast

Fall is just around the corner, and soon leaves will be falling, temperatures will drop, and the nights will be getting longer. That is everywhere, except here in Florida. We will have longer nights, but nothing else changes. It will still in the 90's and leaves don't fall until spring. No matter where you are, it will be Thanksgiving before you know it.With the holiday, comes that all time favorite, TURKEY. My wife and I love turkey and eat it all year.  But for those of you who wait for Thanksgiving, here is a great recipe. I covered this before in the hot turkey sandwich recipe, but this gives more detail for creating the perfect slices of turkey. Since most holidays here are spent with a few friends who have no family in the area, I normally roast a breast.

Ingredients
1 6 to 8 pound turkey breast.
1 medium onion
3 stalks of celery
2 to 3 medium carrots (or a handful of baby carrots)
1 clove of garlic
1 stick of unsalted butter.
2 cups no salt added chicken stock
large pi…