Hatch Chile

The Incredible Hatch Chile

Just how many Hatch chiles does one family need?  Precisely 105 pounds.
Okay, maybe that is a little much, but maybe not.  As much green chile as Rancher Roy and Colt in the City eat, we will probably run out long before next year's Hatch harvest.

What makes a Hatch chile so incredible?
The environment and growing conditions in Hatch, New Mexico.
Just like the best onions come from Vidalia, Georgia, and the best potatoes come from Idaho, and the best apples come from Washington, the best chiles come from Hatch, New Mexico!!!

Roasting Under the Broiler

It is necessary to roast green chiles before you use them.  The skin is tough and must be removed.  The easiest way to separate the skin from the flesh is to roast them.  There are several ways to roast chiles.

1.  Have them roasted for you where you purchase them.

          - Poorest quality.  The chiles are tumbled in a big open drum over a propane flame.

          The chiles break, roast unevenly, and get very dirty from the charred chile remains.  

          Most chiles pop because they have not been pierced before roasting.

2.  Cook them in the microwave oven.

          - Poor results.  Who wants to eat anything microwaved anyway?

3.  Roast them under oven broiler.

          - Very Good quality.  Nice roasted flavor.

          Time consuming.  Can only do a few at a time.

4.  Roast them at home on gas grill.

          - Excellent quality.  Chiles are not tumbled, so they do not break. 

          Time consuming.  Quicker then oven broiling, but still must be done is small batches. 

          The chiles take on a wonderful fire-roasted aroma and flavor.  

To Roast Chiles

Wash chiles.  Pierce each chile with a small knife to allow steam to escape and prevent bursting.

Place in/on roasting vessel.  Turn frequently to roast evenly.

As chiles roast you will see skin bubble up away from flesh.  

Place roasted chiles in a covered bowl to steam for a few minutes.  

Remove to rack to cool.

Peel and use in your favorite recipe.

Or freeze for later use.  

To Freeze Chiles

Lay chiles out on a tray and flash freeze with or with the skins.  

After several hours or overnight, place whole chiles in a plastic freezer bag. 

This makes it easy to retrieve one or two chiles at a time.

If I am processing these all by myself, like I am today, I freeze the roasted chiles with their skins still on.  But if I am fortunate to have Rancher Roy helping me, the chiles get peeled before being frozen.  I roast and Rancher Roy peels.  It works out great.

I prefer to peel before freezing.  When I need a green chile for a meal or recipe.  I do not want to have to let it thaw a bit and then peel before using.  I simply want to reach into the freezer and pull out a chile ready to use.  I just chop the frozen chile and toss into the recipe.

I have big plans for all these green chiles.  Most will simply be chopped for green chile to be served in or on the side of just about everything.  A lot will go into salsa.  Some will be made into Hatch jelly.  Yum!

Wonderfully Roasted.  Ready to be Frozen.

But for right now.  It all goes into the freezer.  Sixty-five pounds have already made it to the freezer, some mild, some medium-hot.  Another 40 pounds will find their way there over the next couple days.

How many pounds of Hatch chiles does your family need?





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