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(Food and Wine)   Not even the covid can cancel Hatch chile season   (foodandwine.com) divider line
    More: Cool, Black pepper, Mexico, Hatch chile roast, New York City, New York, Chili pepper, Hatch chiles, Fruit  
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469 clicks; posted to Food » on 21 Sep 2020 at 1:50 PM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-09-21 11:44:34 AM  
I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.  Just not sure what it would pair best with yet.
 
2020-09-21 12:58:33 PM  
At least there is one small, bright spot in this year of horrors. Hatch green chilis are the best. Still trying to perfect my green chili corn chowder, I'm close.
 
2020-09-21 2:44:53 PM  
I've come to despise hatch chile season almost as much as pumpkin spice season. Only because it's in *everything*. It's like they completely stop making the unadulterated product in favor of the other until they run out.
 
2020-09-21 2:51:15 PM  
That's good because this Sunday is my annual chile stockup event. I meet up with a buddy at his place, we go to a hole in the wall in the South Valley of ABQ and get chile roasted and packed up. We then return to his house, sort into smaller ziplocks for freezing for the year and watch football all day. Drinking and other forms of merriment occur as well. Glad to see it is gonna work out
 
2020-09-21 2:53:33 PM  

Psychopusher: I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.  Just not sure what it would pair best with yet.


There are some fiery hatch chiles out there. Places like Lemitar are known to produce some hot chiles. Some of the local stores who ship out have a selection of hot, medium, mild. The place i got to has hot and mild. I usually get 3/4 mild and 1/4 hot and blend. The hot can be really hot.

But that flavor remains across the heat spectrum.
 
2020-09-21 3:02:38 PM  

rudemix: There are some fiery hatch chiles out there. Places like Lemitar are known to produce some hot chiles. Some of the local stores who ship out have a selection of hot, medium, mild. The place i got to has hot and mild. I usually get 3/4 mild and 1/4 hot and blend. The hot can be really hot.

But that flavor remains across the heat spectrum.


Good to know, thanks; when I read up on the hatch every source said the SUs were somewhere between pepproncini and a milder jalapeno, so I'm guessing they're breeding hotter hatches, which I'm all for.  Hatch hot sauces are rare around here -- I bought the one I did because it's the first time I saw one made with that pepper, and I'm always up for new hot sauces. While the heat was a bit disappointing, the flavour was unlike any other hot sauce and kept me coming back.  I'm going to have to seek out a hotter variety so I can get that sweet spot where it adds just enough flavour but also enough heat without having to resort to other heat sources.
 
2020-09-21 3:15:39 PM  
Hahahaha, I got mine.

/It helps to have a local source.
 
2020-09-21 4:09:33 PM  
Green Chile Cheeseburgers are ubiquitous in New Mexico; national franchise places that refuse to vary their menus will at least have green chiles as an available side.

But in the fall, it's all about Green Chile Stew.

I personally prefer a beef version, and use about an (almost) equal amount of tomatillos to green chiles, and equal amounts of ground beef to cubed steak. Pork works too, but to each his own.

I've tried to grow some NM variety chiles in Arkansas with mixed results. I even sprinkled holy dirt from El Santuario de Chimayó from into the planned chile area of my garden.

The smell of roasting green chiles wafting through the air is something that stays with you. Like piñon pine smoke from chimneys a month or two later.
 
2020-09-21 4:24:22 PM  

Psychopusher: I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.


New Mexican chiles aren't intended to be hot for hot's sake ... they're about flavor first.  You can get them in a range of hotness to suit different tastes, but they're still relatively mild on the Scoville scale compared to many of the really hot peppers.
 
2020-09-21 4:30:39 PM  

dryknife: Green Chile Cheeseburgers are ubiquitous in New Mexico; national franchise places that refuse to vary their menus will at least have green chiles as an available side.

But in the fall, it's all about Green Chile Stew.

I personally prefer a beef version, and use about an (almost) equal amount of tomatillos to green chiles, and equal amounts of ground beef to cubed steak. Pork works too, but to each his own.

I've tried to grow some NM variety chiles in Arkansas with mixed results. I even sprinkled holy dirt from El Santuario de Chimayó from into the planned chile area of my garden.

The smell of roasting green chiles wafting through the air is something that stays with you. Like piñon pine smoke from chimneys a month or two later.



Colorado also. for those that are looking to try look for 505 hatch chili sauce. it ships all over
 
2020-09-21 4:57:45 PM  

Ambitwistor: Psychopusher: I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.

New Mexican chiles aren't intended to be hot for hot's sake ... they're about flavor first.  You can get them in a range of hotness to suit different tastes, but they're still relatively mild on the Scoville scale compared to many of the really hot peppers.


I bought some very hot green chiles once while living in NM; Barker variety probably, can't remember. I liked them but my GF couldn't eat them and made me dump them over the fence in Cedar Crest; possibly a Superfund Site now.

/The Burger Boy in Cedar Crest has as good or probably better Green Chile Cheeseburger available in New Mex. No, they not using my throw aways.
 
2020-09-21 5:45:49 PM  
OK, HUGE ask from any farkers out there that have a really really really good green chili recipe.
I'm looking for less of a stew like chili, more of a sauce or dip a flour tortilla type consistency.  There are 100's of recipes out there but none have been as good as some people I worked with from Colorado. Help a brutha' out?
 
2020-09-21 6:00:38 PM  
Man, I miss that Chuy's hatch chili sauce. Also things with hatch chilis in them. And Chuy's. And Tex Mex. And food without kale in it.

/California
 
2020-09-21 6:30:26 PM  

litespeed74: OK, HUGE ask from any farkers out there that have a really really really good green chili recipe.
I'm looking for less of a stew like chili, more of a sauce or dip a flour tortilla type consistency.  There are 100's of recipes out there but none have been as good as some people I worked with from Colorado. Help a brutha' out?


Good green chile sauce is really a function of the quality of the chile peppers themselves.  Colorado-style green chile is often gravy-like (thick and whitish-green in color) and often has tomatoes and chunks of pork, among other things.  Is that what you're interested in?

In New Mexico, green chile (sauce) is bright green, because it's usually just chile and broth (or even just chile and water), plus a little garlic and flour thickener.  The main variables are just the chile-to-liquid ratio and cooking time.  There may be some onion and pork, but not much, and if you go south you may find some tomatoes or other things in there too.  I've heard of green chile with other adulterants like cumin, coriander, oregano, tomatillos, cilantro, but most of it sounds pretty weird to me.

My point is, for the most part, the taste is really up to the chile you use, more than anything else you might put in the chile, which may be very little (at least in northern New Mexico).  Unfortunately, there aren't lots of options to source chile out of state.

Here is one recipe that is pretty basic, but New Mexican green chile is supposed to be pretty basic.  Here is another.  I can dig up a southern-style one with tomatoes too.  I don't know Colorado chile.
 
2020-09-21 6:44:39 PM  
I've tried to grow some NM variety chiles in Arkansas with mixed results. I even sprinkled holy dirt from El Santuario de Chimayó from into the planned chile area of my garden.

The smell of roasting green chiles wafting through the air is something that stays with you. Like piñon pine smoke from chimneys a month or two later.


Bought my last ristra of chili's at Chimayo. Road tripped from NM to Padre Island with the ristra in the back window. The car smelled wonderful after sitting in the sun. The seeds were everywhere but it was a rental.

I have pinon incense. A lot cheaper than shipping a cord of wood to Alaska.
 
2020-09-21 7:10:03 PM  
don't diddle a woman after chopping chile's

I've done it once and had another person tell me the same
 
2020-09-21 8:12:15 PM  

litespeed74: OK, HUGE ask from any farkers out there that have a really really really good green chili recipe.
I'm looking for less of a stew like chili, more of a sauce or dip a flour tortilla type consistency.  There are 100's of recipes out there but none have been as good as some people I worked with from Colorado. Help a brutha' out?


I'm to lazy to copy and type it, but I use the Green Chile Sauce recipe from the book "The Aficionado's Southwestern Cooking by Ronald Johnson." It is a great book with many other wonderful recipes. The red chile sauce recipe is as good as the green IMHO.
There are used copies for sale for about $7 on Ebay.

i.ebayimg.comView Full Size
 
2020-09-21 8:37:18 PM  

Psychopusher: I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.  Just not sure what it would pair best with yet.


Depending on how far away from New Mexico you live and the reputation of the producer, the sauce you got may may have a percentage of hatch chilis only detectable by scanning electron microscope.

I grew up in Houston in the 80's-90's well before hatch chilis were available out side of New Mexico and its nearest of near neighbors. A family that lived down the street from me was from New Mexico and they would bring back a metric shiat ton of hatch chilis every year and they would roast them in the backyard. They made all sort of delicious stuff with them. They moved away and it was a decade or so before hatch chilis started making their way outside of the New Mexico area. The first time I saw a hatch chili anything product I got really excited. It was some sort of salsa. I was extremely disappointed in the lack of hatch flavor, I mean it was detectable but barely. Pretty much everything else I've had labeled "hatch" out side of New Mexico is pretty weak. I'm just glad I live where I can buy 20lbs of them, roast them and put them up in the freezer.
 
2020-09-21 9:32:39 PM  

max_pooper: Psychopusher: I'd never tried hatch chillis, so I bought a hatch-based hot sauce recently for the first time.  Not at all particularly hot, but it's got a unique flavour I quite dig.  Just not sure what it would pair best with yet.

Depending on how far away from New Mexico you live and the reputation of the producer, the sauce you got may may have a percentage of hatch chilis only detectable by scanning electron microscope.


This is the one I bought.  Creamy garlic hatch, and hatch chillis are the 3rd ingredient after canola oil and water (laws may vary, but here in Canada ingredients must be listed in order of quantity), so it's got enough to qualify as a primary ingredient. It's touted as "medium" which is meaningless as there's no frame of reference for what "medium" is compared to.  I'd give it 300-400 SUs tops.  Still tasty as hell though, so I don't mind.

I grew up in Houston in the 80's-90's well before hatch chilies were available out side of New Mexico and its nearest of near neighbors. A family that lived down the street from me was from New Mexico and they would bring back a metric shiat ton of hatch chilis every year and they would roast them in the backyard. They made all sort of delicious stuff with them. They moved away and it was a decade or so before hatch chilis started making their way outside of the New Mexico area. The first time I saw a hatch chili anything product I got really excited. It was some sort of salsa. I was extremely disappointed in the lack of hatch flavor, I mean it was detectable but barely. Pretty much everything else I've had labeled "hatch" out side of New Mexico is pretty weak. I'm just glad I live where I can buy 20lbs of them, roast them and put them up in the freezer.

Well, to be honest, this is Canada, so hatch chilies are pretty rare (I've never seen them for sale fresh at my usual places), and as I said, this is the first time I've seen a hatch-based hot sauce, so I have no basis for comparison to what a hatch chili is supposed to taste like.  I can only compare it to other hot sauces I've had, and this is certainly unique in a good way.
 
2020-09-22 12:39:34 AM  
I buy a good batch of roasted chiles, sort them into smaller batches, freeze them, and enjoy my occasional hatch chile recipe through the year.

Enchiladas, nachos, hatch chile mac n' cheese, chili, etc. They are great just about anywhere.
 
2020-09-22 11:00:27 AM  
Oh, shiat yeah. Time to fill my freezer.

Easily one of the best parts of living in Colorado. And there's so many good parts.

CHILE MUST FLOW
 
2020-09-22 4:54:45 PM  

dryknife: The smell of roasting green chiles wafting through the air is something that stays with you. Like piñon pine smoke from chimneys a month or two later.


Oh yeah, so much this. I have New Mexico on my list of places to go back to when I get to travel again.
 
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