Hatch Chiles 2022

[Erik Tracy]

Hey guys,
Been MIA - lost the vibe for awhile....anyway....New Mexico Hatch green chiles hit the market!

I roasted up my first batch today


On the grill for roasting


Roasted and resting before peeling/dicing - the aroma in the house was awesome good.


Diced and ready for...anything!


I'd say this year's crop is medium/medium+ in heat. Enjoy!

 

[DuaneMac]

Lookin’ good! They usually become available around the first week in September here in PA/NJ

 

[JohnTak]

Can you freeze them after roasting them?

 

[Erik Tracy]

Can you freeze them after roasting them?

Yup.

I do ziplocks for short term storage (meals <2months), and vacuum seal for longer term storage.

 

[Jeff Boudman]

Good job! I love them on or in anything.

 

[Bob Bass]

Looks good, Erik !
Received our 2 boxes worth a week ago Thursday.
Roasted over charcoal on Friday and vacuumed packed on Saturday.
Good for another year...
(We don't peel them until we use them, so they're vacuumed packed whole.)

 

[JohnTak]

Yup.

I do ziplocks for short term storage (meals <2months), and vacuum seal for longer term storage.

That’s perfect! I make ranchero sauce with canned fire roasted peppers. Now I can use fresh.

 

[DuaneMac]

I can’t get enough of them, I put em’ on/in everything! I think they’re a great addition to Mac and cheese. Of course, the first thing is always a batch of Salsa Verde

 

[Erik Tracy]

Looks good, Erik !
Received our 2 boxes worth a week ago Thursday.
Roasted over charcoal on Friday and vacuumed packed on Saturday.
Good for another year...
(We don't peel them until we use them, so they're vacuumed packed whole.)

Charcoal - now, I'm gonna have to try that. Is there a noticeable charcoal enhancement?

 

[DuaneMac]

It’s the only way I’ve ever done them, but then that’s my preferred way for everything…
I’ll do a batch with some added smoke wood too.

 

[Erik Tracy]

It’s the only way I’ve ever done them, but then that’s my preferred way for everything…
I’ll do a batch with some added smoke wood too.

View attachment 57755
View attachment 57756

Roger that - I'm going to try that for my next batch!

 

[Bob Bass]

Erik... Not sure, since we have only roast them over coals.
This year was RO Chefs Select briquettes.
Last year was Blues Hog lump.
Didn't keep track of what charcoal we used prior.
Took us 2 hrs. total to roast 20 pounds worth.
Also took us 2 hrs. total for the vacuum process.

 

[Erik Tracy]

A bit behind the times - Monday was busy.

Sunday was Hatch green chile cheese burgers and classic sides. Turned out darn tasty!

 

[Mike Freel]

Got some here in central Iowa. Roasted some and stuffed two with a sausage and cream cheese mix. My wife would agree that they were a medium+ on the heat scale.