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Old 09-09-2015, 03:06 PM   #1
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Hatch's Chili Season

Today was chili roasting/searing day. 25 pounds of Hatch's green chilis , cored, seared and peeled.

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Old 09-09-2015, 03:13 PM   #2
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Looks good RIck. Do you freeze them after they are prepared?
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Old 09-09-2015, 03:40 PM   #3
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25 pounds?! Wow, I'd love to have a big stash of roasted chiles in my freezer. Nice!
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Old 09-09-2015, 03:43 PM   #4
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I have about five pounds. Mine are home-grown Anaheims, which I understand are transplanted Hatch/New Mexico chiles.
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Old 09-09-2015, 03:46 PM   #5
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I've heard many great things about the Hatch chiles! I'm excited for you!
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Old 09-09-2015, 04:10 PM   #6
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Quote:
Originally Posted by Whiskadoodle View Post
Looks good RIck. Do you freeze them after they are prepared?
I freeze mine in 1/3 cup measures in snack bags that I put in a larger freezer bag. I think that equals about three or four chiles.
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Old 09-09-2015, 05:19 PM   #7
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Quote:
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Looks good RIck. Do you freeze them after they are prepared?
Yeah, most will be frozen, but I see a batch of pork green chili in my near future.
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Old 09-09-2015, 05:19 PM   #8
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Quote:
Originally Posted by RPCookin View Post
Today was chili roasting/searing day. 25 pounds of Hatch's green chilis , cored, seared and peeled.


I see you process your peppers before roasting. I've only ever seen this on TV and it's always whole peppers being roasted. What's the advantage of roasting cleaned peppers.
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Old 09-09-2015, 05:34 PM   #9
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What heat level did you purchase?
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Old 09-09-2015, 05:36 PM   #10
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I see you process your peppers before roasting. I've only ever seen this on TV and it's always whole peppers being roasted. What's the advantage of roasting cleaned peppers.
I find that they are easier to seed and core when raw. The guys on TV don't generally have to do all of that themselves, and not for 25 pounds at once.

It took my wife and I about 5 hours to clean, roast/sear and peel them.
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