@@t3dwards13 my take is its a texture thing. their skin is tougher so if you don't peel you get pieces of the skin in you food which get caught in your teeth. almost like a plastic texture
@@t3dwards13 NM green chile her in NM is roasted and never served raw. The peels are not edible and are removed . Roasters who do an excellent job are well known by the locals for perfect roasts where most of the skin peel comes off or at least easy to remove.
@ChilesandSmoke- NM Chile is not only grown in Hatch valley. NM chile is grown in many regions including, Hatch, Chimayo, Espinola, Corrales, Albuquerque, Los Lunas, San Antonio, Socorro, and Lemitar. And, every New Mexican has their favorite growing region they want their chile from. My favorite is San Antonio or Socorro and Lemitar. Each region grows the same cultivars for green and red, as they come from the same plants. The cultivars sold by the chile roasters include, Mild, Med Big Jim, Regular Hot Sandia, x hot Junie, XXHot Barker, and XXX Hot Lumbre. So when you go to get your chile, you let them know what type you want. While red is mainly used as either dried pods or ground for powder, it can be purchased as fresh red for roasting- that is the bomb! It is smokey sweet with the heat of the particular cultivar. And tends to sell out ASAP. The red can be ordered to ship from certain online sellers. Just to note, Chimayo chile is very small and is grown to the red stage only, not roasted due to it's size, and is ground for powder. Be sure that any NM chile you order online has the state official stamp assuring you are getting real NM red or green. There is chile out there that comes from areas outside the US being passed of as "Hatch" or "NM" green chile. Be sure to get the real thing! Here in NM, we make chile sauces or use it chopped into anything that is edible. Enjoy!
if you are going to freeze them, DON'T peel them. Let them cool and then bag them and put the bag on a flat surface in the freezer. When you want to eat the chilies remove what you want from the bag and run a little warm water over the chile. The skin almost instantly separate from the chile and easily pull off. This is much easier than trying to peel them right after roasting and it make removing from the freezer bags much simpler as you don't have to defrost a large bag to get a few chilies out.
Pueblo chiles (Pueblo, CO) are amazing as well. One of my favorite things to do with a fire roasted chile is to put it on a nice, thick cheeseburger. Also great matchsticked up in penne alfredo with either spicy sausage or blackened chicken. Or both. Or blackened salmon.
It's a completely different pepper. Pueblo Mosca Chiles are a selection of Mira Sol variety and have thicker fleshier walls better for fire roasting. They are generally spicier than hatch. Comparing them is apples to oranges.
@@GTIFabric not necessarily. Hatch is not a cultivar of chile, it is a growing region here in NM. There are many cultivars- ranging from mild to XXX Hot Lumbre regardless of where it is grown.
Nm chile that is used for selling during green chile season grows downward. Other chile that is ornamental may grow upwards. Refer to NMSU for information, including the Marisol peppers. The Marisol grows upward. NM chile is not one variety, but several, and Hatch is a growing region, not a variety of chile. So here in ABQ, sellers will post where their chile comes from as we all have our favorite regions.
Grill a NY strip or ribeye so it is ALMOST cooked to your liking. Cover it with finely chopped green chile, top with sharp cheddar cheese. Turn the grill off. Allow it to rest on the grill until the cheese is melted. Enjoy!
A neighborhood market recently changed ownership. The prior owner used to roast them outside the store you could buy them already roasted or not I miss those so much
What's your favorite way to eat Hatch chiles?
My favorite way would be to learn WHY THEY NEED TO BE PEELED?!?!?
No one seems to cover that!!!
I guess I'll figure out for myself.
@@t3dwards13 my take is its a texture thing. their skin is tougher so if you don't peel you get pieces of the skin in you food which get caught in your teeth. almost like a plastic texture
@@t3dwards13 NM green chile her in NM is roasted and never served raw. The peels are not edible and are removed . Roasters who do an excellent job are well known by the locals for perfect roasts where most of the skin peel comes off or at least easy to remove.
@ChilesandSmoke-
NM Chile is not only grown in Hatch valley.
NM chile is grown in many regions including, Hatch, Chimayo, Espinola, Corrales, Albuquerque, Los Lunas, San Antonio, Socorro, and Lemitar.
And, every New Mexican has their favorite growing region they want their chile from. My favorite is San Antonio or Socorro and Lemitar.
Each region grows the same cultivars for green and red, as they come from the same plants. The cultivars sold by the chile roasters include, Mild, Med Big Jim, Regular Hot Sandia, x hot Junie, XXHot Barker, and XXX Hot Lumbre. So when you go to get your chile, you let them know what type you want.
While red is mainly used as either dried pods or ground for powder, it can be purchased as fresh red for roasting- that is the bomb! It is smokey sweet with the heat of the particular cultivar. And tends to sell out ASAP.
The red can be ordered to ship from certain online sellers. Just to note, Chimayo chile is very small and is grown to the red stage only, not roasted due to it's size, and is ground for powder.
Be sure that any NM chile you order online has the state official stamp assuring you are getting real NM red or green. There is chile out there that comes from areas outside the US being passed of as "Hatch" or "NM" green chile. Be sure to get the real thing! Here in NM, we make chile sauces or use it chopped into anything that is edible. Enjoy!
I am now on the Hatch chile hunt! Love all of these tips!
Good luck!! 😝
Daaaaang... these look SO good!! I'm starving now
It’s hard to decide what to make first
Awesome. Hope the hatch chiles in my garden produce a lot so I can roast them like this!
That's awesome that you are growing up!
Very informative. I had no idea they could be frozen.
Absolutely! I’ll have them for months after 😎
if you are going to freeze them, DON'T peel them. Let them cool and then bag them and put the bag on a flat surface in the freezer. When you want to eat the chilies remove what you want from the bag and run a little warm water over the chile. The skin almost instantly separate from the chile and easily pull off. This is much easier than trying to peel them right after roasting and it make removing from the freezer bags much simpler as you don't have to defrost a large bag to get a few chilies out.
Thanks! 🙏
agree. I have friends who get together for a "peeling"- so they get thawed out as a block! I prefer to take out only the amt needed from the qt bag.
That's the way we. Do it😊
Pueblo chiles (Pueblo, CO) are amazing as well. One of my favorite things to do with a fire roasted chile is to put it on a nice, thick cheeseburger. Also great matchsticked up in penne alfredo with either spicy sausage or blackened chicken. Or both. Or blackened salmon.
Lots of ideas I’ll have to try! Cheeseburger is an instant win though
It's a completely different pepper. Pueblo Mosca Chiles are a selection of Mira Sol variety and have thicker fleshier walls better for fire roasting. They are generally spicier than hatch. Comparing them is apples to oranges.
That sounds so good
@@GTIFabric Yeah. Didn't say they were the same. I said they were amazing as well. But, um, thanks for weighing in.
@@GTIFabric not necessarily. Hatch is not a cultivar of chile, it is a growing region here in NM. There are many cultivars- ranging from mild to XXX Hot Lumbre regardless of where it is grown.
Just got my batch today, don't have a pit at the moment. My preferred method is the air fryer. You don't have to turn them as much or at all.
Yeah the air fryer is awesome!
Do the Hatch grow tip up like the Pueblo?
Not sure
Nm chile that is used for selling during green chile season grows downward. Other chile that is ornamental may grow upwards. Refer to NMSU for information, including the Marisol peppers. The Marisol grows upward. NM chile is not one variety, but several, and Hatch is a growing region, not a variety of chile. So here in ABQ, sellers will post where their chile comes from as we all have our favorite regions.
No, the Pueblos are a “Mira Sol” chile variety, where as the Hatch are related to Anaheims.
Can you do them in a Treager smoker?
Potentially, if you turn the temp up high enough for searing
@@ChilesandSmoke Thank you for your help!
Can you roast in oven without broiler
Yes, very high temp
Grill a NY strip or ribeye so it is ALMOST cooked to your liking. Cover it with finely chopped green chile, top with sharp cheddar cheese. Turn the grill off. Allow it to rest on the grill until the cheese is melted. Enjoy!
Heck yeah! Great idea
Thanks
No problem!
Delicious
Thank you 😋
I need help, ive tried so many ways,and end up burying them in my garden, please help
Burying them?
@ChilesandSmoke yes, planting them in my garden,burying them,hopefully the seeds will grow,did I word it wrong in your world?
You don’t like the smell of roasted chilis then you are on the wrong Channel.
Absolutely this
Hatch Chiles are good any way you have them except in a Jones soda.lol. seriously the smokiness of the hatch did not taste good in that soda
A neighborhood market recently changed ownership. The prior owner used to roast them outside the store you could buy them already roasted or not I miss those so much
Haha I haven’t tried it
Word to the Wise: Those Red Chile's continually shown on this video have TERRIBLE flavor. Nothing like Green Chile's.
I disagree, personal taste really. I like to add some in.
I eat them raw, just hold them like a popsicle and eat. No sense cooking away all the flavor.
The flavor changes and develops when you cook them, it's actually the opposite. They do taste great fresh as well.
Here in New Mexico, we do not eat them raw like a jalapeno. Roasting them bring out the fragrance and the flavor, and the heat! It is a fun adventure.
That’s crazy talk.