CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I might order some fresh ones this upcoming season. They seem to be available in different heat levels. Will probably roast and can most of them and enjoy some while fresh.
Why yes, yes they do, but we were looking for the canned variety of Hatch Chiles
I bet the frozen ones are better.
The Whole Foods in Virginia Beach apparently flew in some fresh ones last year and roasted them in front of the store.
Well, GG, IMHO, the frozen chiles don't have that same "meatiness" as fresh, roasted or even canned. I suppose it's some sort of reaction.
I think I'm going to search for a farm that might be able to join this conversation...
Of course fresh would be best. I find that frozen veggies in general are superior to canned, but I suppose there could be exceptions.
Hy-Vee and Fresh Thyme have them, too. Believe it or not, I even see them in Cub now and again.I saw fresh hatch chilies at my local store yesterday. Medium and medium large sizes. ( note to Steve K who likes chillies, it was Lunds-Byerly.)
Hy-Vee and Fresh Thyme have them, too. Believe it or not, I even see them in Cub now and again.
Yeah, there are several here now. I can do a lot of damage in that store!Hmmm. Hy-Vee you say? I will keep an eye open for them!
Yeah, there are several here now. I can do a lot of damage in that store!
Reviving a resting thread about hatch chiles.
Well, I had really wanted to try some. First we searched out 3 farmers at a market and ended up with poblanos and half sharp banana peppers. Blackened them over a flame, peeled, seeded, stuffed with cheese, wrapped in bacon. Delicious.
I don't peel chiles if I'm going to stuff them. Like you found out, it removes too much structural integrity. I love stuffed chiles, poblanos, jalapeños, Anaheim type chiles (whether New Mexico Hatch or Colorado grown, they are equally good).
I don't peel chiles if I'm going to stuff them. Like you found out, it removes too much structural integrity. I love stuffed chiles, poblanos, jalapeños, Anaheim type chiles (whether New Mexico Hatch or Colorado grown, they are equally good).
hatch chiles are now available locally in Houston and I'd guesstimate in the south as a whole.......the local grocery stores will prepare them any way you want them (grilled, etc.) or you can take them home fresh.....now is the time to buy them if you want them fresh.........as we like HIGH HEAT in any of our peppers, I would not rate hatch chiles as hot at all......it's the flavor that's nice, but you're asking a person who likes really, really spicy/hot.........
Those of you that are stuffing should really try what Craig discovered. He uses a hand-held torch (like you'd buy at Home Depot) and chars the skin. Whenever he does chiles or peppers with the torch (versus oven broiler), they are stlil very firm and retain their structure and "meatiness," but you are able to peel them. Even my little mini kitchen torch for things like creme brulee does the same, though it takes a lot longer to do and doesn't char the skin quite as well as the full-size hand-held.
Yet another cooking toy! Great idea though.