Name That Device

The local grocery store had some Hatch peppers last year. Or so I'm told as they sold out in one day. Will be keeping my out for them this year.
 
Some use plastic bags and others swear by paper bags, but you're right...it helps steam the peppers and further loosen the skin.
 
So, how many of you folks knows what these are?


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It's the time of year when we start seeing more and more of these around town. These three were at Walmart yesterday.

Looks like the fire roasters for the peppers when they come in season.... loved the aroma in Tucson when the pepper season started and all the groceries had those fired up outside the stores... the whole town had the aroma of roasting peppers just wafting about.... just one of the many things I miss about Tucson.
 
Hatch chile is very similar to Anaheim peppers, but the Anaheims I've bought in SoCal never had the same flavor (or spiciness) of the Hatch stuff. You can grow similar stuff, but there are some folks who say the soil and weather in the Mesilla valley (where Hatch NM is) are what give the Hatch stuff its special flavor. Not sure I buy that argument, though, since there are other areas of NM (Chimayo, for example) where excellent green (and red) chile is farmed.

You can buy Hatch chile online, either fresh or roasted, peeled and frozen. I've even seen supermarkets in LA where they'll advertise roasted Hatch green chile, sold in the parking lot out of the back of a semi truck, for one weekend only.

First time I ever had the Hatch chili's we were on vacation in NM headed home and west of ABQ.... you could smell them for miles before we came up onto a roadside stand beside a chili field... we stopped and they gave us a sample right out of the roaster... best tasting pepper I've ever had... I think we bought a 10 or 20 lb bag to take home... then in ABQ the wife came down with a severe case of flu or Montezuma revenge or both, but she still talks about those peppers... that was 20 years ago.

My favorite dish in almost any Mexican restaurant is the Chile Relleno.... I judge the restaurant by how well they do them.
 
Long story short, last year we had to roast 4 sacks of New Mexico green chile over a couple of grills. It took 4 of us a few hours to get it all done. Those roasting machines are the way to go.

There is no other chile that tastes like these anywhere else in the world. Absolutely delicious.

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We roast over a very hot grill to get the "skin" of the chile to bubble up, think major second degree burns. They have to be turned over a couple of times and bringing the lid down roasts them faster.

Then we lay them out on a table covered with newspaper to cool down. After 15 minutes or so we put about a dozen in quart size freezer bags, get all the air out and zip them closed. Another 20 minutes and then stack them in the freezer.

They will keep up to two years. We just peel them when we defrost them instead of doing them all at once.
 
Brent, Dan pretty much summed it up. They store well frozen once they've been roasted. You'll want to remove the skin from the outside and seeds from the inside before eating them, but you can do that as needed when they are thawed. (Some people skin and seed them before freezing...either way works.) If you take a frozen pepper and run it under hot water for a few seconds, the roasted skin comes off easily. Another few seconds and the whole pepper will be thawed enough to cut open and remove the seeds. Protip: Don't rub your eyes when you're peeling green chiles. DAMHIKT. :whistling:

Good to see you, Dan. :wave:
 
Rob, I roast red and green bell peppers very often on my gas grill. (One of the few veggies my wife and I both​ like.) I typically cut them into quarters or sixths lengthwise, remove the seeds and white pulp from the inside, then grill away. I'm sure they could also be roasted whole...I just got in the habit of cleaning out the inside when they're uncooked.
 
I roast bell peppers in my kitchen on the gas stove all the time. I just wash them, plop them on a burn and turn them until they are nice a charred. Put them in a paper bag for a few minutes, shake it, take them out and the skin falls off. Cut them open and get the seeds out and go on and use them for whatever I want. Fresh salsa with rosted peppers, tomatillos, oninon, cilantro and tomoatoes is great. In fact, I now have to make a batch tonight...YUM!
 
Brent, Dan pretty much summed it up. They store well frozen once they've been roasted. You'll want to remove the skin from the outside and seeds from the inside before eating them, but you can do that as needed when they are thawed. (Some people skin and seed them before freezing...either way works.) If you take a frozen pepper and run it under hot water for a few seconds, the roasted skin comes off easily. Another few seconds and the whole pepper will be thawed enough to cut open and remove the seeds. Protip: Don't rub your eyes when you're peeling green chiles. DAMHIKT. :whistling:

Good to see you, Dan. :wave:

Another good tip if you are peeling and seeding jalapenos... wash your hands before you go to the bathroom.... my baby sister was going with a guy and they were peeling Jalapenos and evidently nature called..:eek:. my sister called my mom for advice on what to do for the burning sensation he was having...:D mom was laughing so hard she couldn't tell her..:D.. finally told her to use milk to stop the burn... :rofl::rofl:
 
My vote is still for the Hatch chilies -- roasted as shown at the start of this tread.... then made into Chili or green chili stew with pork or beef -- or spread on a burger -- or on a soft taco with what ever..


Hatch - hatch -- hatch the very best ever...... reminds me of Oreo cookies song -- little girls have pretty curls but I like hatch chilies - my choice because there're the very best chilies ever was.
 
Allen, I think you've been spending too much time in the casinos with your wife. :)

The next number is...

B twenty-sev...ow ow ow!!!! This ball is on fire!!! :eek:


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