Local store has been featuring Hatch chilis. I've heard about them but have no firsthand knowledge. Any special flavor or heat level about them? Recipes that feature them? I get off work in an hour so any quick replies would be appreciated!
What's the deal with Hatch chilis? Need a quick answer!
- Thread starter Dave N
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Schaaf
Well-known member
Hatch Chiles are proof that Jesus is real and he loves us very much. 
JohnCushman
Well-known member
Roast them and get the skins off and you'll have a little slice of heaven. The taste, texture, and heat level are amazing. You'll never go back.
kwyeewyk
Well-known member
Hatch chiles are grown in the Hatch area, there are several varieties that vary in heat and can be grown in other areas, but what makes them Hatch chiles is where they're grown.
R
rwc101
Guest
Pronghorn, hatch chilies, tomatillo, and roast corn stew.
They are delicious! Get some medium and some hot chilis and decide what your liking is. I freeze them up in baggies after they are roasted and peeled to have on hand all the time. They last a very long time in frozen form. 
Kaitum
Well-known member
Just picked my second batch of Hatch chiles last night (top of pic), along with a few other varieties.
R
rwc101
Guest
Not really. Get some look up recipes online. Lots of ways to use them.
A Poblano pepper wishes it had the same flavor as a Hatch chili.
Not even close flavor-wise.Kaitum
Well-known member
Heat levels can vary depending on the variety used. At stores here in NM I usually see them labeled as mild, medium or hot. But its all relative. Even a hot Hatch generally isn't as high in Scoville units as a jalapeno, and jalapneos aren't even close in heat to other peppers, etc.
If unsure of a recipe, buy them now, roast, remove skins and freeze them for later.
MThuntr
Well-known member
Bought a case (roughly 25lbs) of roasted 2 weeks ago. I was told they were hot but they were closer to medium so I'm going back to the store tomorrow to buy another case (or 3) of roasted ones if they're hot enough. Hatch Chiles are a variety of New Mexico chile known for their flavor unique to the area...I believe they're known as Anaheim's if grown outside of New Mexico. I just wish I could get some fresh red ones to cook with too.
Chili, tacos, burgers, salsa, jelly, syrup, eggs, etc. The uses are endless. I believe I'm going to try to track down some chokecherries to make a spicy jelly or syrup
If I had a freeze dryer I'd made a powder for season also
Chili, tacos, burgers, salsa, jelly, syrup, eggs, etc. The uses are endless. I believe I'm going to try to track down some chokecherries to make a spicy jelly or syrup
If I had a freeze dryer I'd made a powder for season also
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hatch and pueblo - great stuff
hatch on average have less heat than pueblos i believe. but both can get pretty sizzly.
i roast them using the sear grate on my pit boss, but i most often buy them pre roasted and put in a trash bag to sweat from roadside stands. freeze them with skin on in 1 lb batches.
then i often smoke them whole on the pit boss for like 30-40 minutes once skinned. then i usually do a brief saute diced in butter before using in recipes which range from everything from mac and cheese, eggs, as a topping on tacos, in burritos, homemade salsas, homemade pork green chile, barbacoa in the crock pot, on burgers, in fried southwest style rice... the list is endless.
try sauteeing smoked and diced green chile with massive amount of butter, diced onion (or shallot) and garlic, throw that mixture on top of a massive slow smoked reverse seared ribeye... holy shit.
hatch on average have less heat than pueblos i believe. but both can get pretty sizzly.
i roast them using the sear grate on my pit boss, but i most often buy them pre roasted and put in a trash bag to sweat from roadside stands. freeze them with skin on in 1 lb batches.
then i often smoke them whole on the pit boss for like 30-40 minutes once skinned. then i usually do a brief saute diced in butter before using in recipes which range from everything from mac and cheese, eggs, as a topping on tacos, in burritos, homemade salsas, homemade pork green chile, barbacoa in the crock pot, on burgers, in fried southwest style rice... the list is endless.
try sauteeing smoked and diced green chile with massive amount of butter, diced onion (or shallot) and garlic, throw that mixture on top of a massive slow smoked reverse seared ribeye... holy shit.
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SD_Prairie_Goat
Well-known member
Lots of great info already. Eat them a ton, more so when my mom lived in NM. Heat is usually not bad, like a midwest jalapeno. But can be as hot as a habanero if the grower worked his magic on them haha!
Great on burgers, or the New Mexico classic pizza: pepperoni and green chilis... Yummm
Great on burgers, or the New Mexico classic pizza: pepperoni and green chilis... Yummm
oh i forgot about pizza!
my favorite local pizza joint in northern colorado has a pizza with diced green chile, pepperoni, and little globs of cream cheese.... trust me people, the cream cheese makes this pizza
SFC B
Well-known member
Awesome on burgers or when smoked and used to make a batch of green chili. Think variations of this recipe https://www.food.com/recipe/pork-green-chili-colorado-style-273593 My favorite uses are smothering extra crispy fries with the green chili, covering with grated jack cheese and getting melty under a broiler (Colorado Poutine) and a 50/50 elk-pork burger, topped with extra sharp cheddar, a fried egg and then smothered with the chili.... you're welcome
MThuntr
Well-known member
oh the heartburn...so worth it!Awesome on burgers or when smoked and used to make a batch of green chili. Think variations of this recipe https://www.food.com/recipe/pork-green-chili-colorado-style-273593 My favorite uses are smothering extra crispy fries with the green chili, covering with grated jack cheese and getting melty under a broiler (Colorado Poutine) and a 50/50 elk-pork burger, topped with extra sharp cheddar, a fried egg and then smothered with the chili.... you're welcome
SD_Prairie_Goat
Well-known member
Now you're making me hungry! Yum
