Straight to the point, covered all the important nuances a seasoned vet would know. Exactly the video I was looking for. Much appreciated. Shout out from Austin, TX. We love when the Hatch chilies come around.
I just learned some valuable tips from you! After helping my grandmother as a child in Las Cruces, I never picked up poking the chilis with a fork and the ice water bath afterward! I'm 65 now, grow my own chilis, and am thrilled to pick up these valuable pointers! Thanks so much!
This video is genius! I've been looking for these techniques and tips for years. After viewing and trying it, peppers are amazing and come out perfect just like yours! Especially the tip on icing them, what a difference in the chiles...sheer perfection :)
So I tried this tonight for some Chile Verde and it is definitely much easier to skin the Chiles but it lacks the smokey roast flavor. If you're not really looking for that profile absolutely the way to go 👍
This was the best video I’ve seen. I bought 5 lbs from a local grocery store and they were not expecting more. My past has been driving 200 miles to purchase at a Mexican Market receiving 25 pounds already roasted and they sweat all the way home. This was a giant cost. In Nevada I paid 32.00 for the same but they sold me hot hot instead of hot‼️ Mine today were large medium heat. The hot and hot hot were already spoiling. They did pretty well for me but couldn’t pull the skin from the bottom. They are in the freezer. Thank you for your directions. All I missed was the “smoked” part.
Awesome video thank you! I was super excited that Kroger in the tiny town I am living in in Ohio got in a bunch of fresh hatch green chilies I lived in Las Cruces for a really long time and that smell during roasting season is like nothing else on earth! 🌶❤️❤️❤️ But I wasn’t sure how to roast them without one of those fire things and I never would’ve thought of cold water! Never saw anybody do that thank you again! Big help!
Great video! I went to Central Market in Ft Worth and their “hatch event” was pretty much over, they didn’t have any more roasted ones, they had a lot of raw ones in the produce section, so I went ahead and got a whole bunch and now I know how to roast them at home!
Just roasted 20 pounds. Thanks for the ice bath suggestion. Always put in a bag and it steam. The chilies turn out with a bite instead of being cooked all the way through. Can’t wait to make chili verde or rellenos. Your chilis - which I bough roasted, peeled and chopped frozen - just made the best chili verde I’ve ever had!
I lived in Las Cruces, NM for years and Oh how I miss the smell coming out of Hatch at harvest time. I live in North Arkansas now and grow my own Hatch chile peppers from seeds I buy from the Sandia Seed Company. I also grow several other peppers, Pasilla Bajio, NuMex 64, and Poblano. They all get roasted and freeze dried and I use them all year to cook with. Great video!
Thank you so much for sharing your roasting and cooling process! I’m roasting some Anaheim chilies for the first time tonight for a recipe. You made it very simple. Thank you!
Sick of burning the hell out of them on the propane roaster, then in a plastic bag, but maybe I still can and then right into ice water, what a great tip. No more plastic bags here. Thanks for the video, 👍👍👍👍
Thanks for the great information! I've been buying roasted chilis in Denver for years and have always been advised to leave the chilis in the trash bag for several hours. Can't wait to try this!
I've spent many years detoxing from opiates and "western" life ..(idaho) and have not found a place like NM along with the green chile there to do the job as needs be. NM is like no where else on earth. I'm afraid to live there, less next to a fresh water source, but hot damn those Chile's are unbeatable!!!
I was raised eating Hatch 🌶 chilli. I live in Little Rock Arkansas now and its August chilli 🌶 time 😋 Kroger carries it now good thing my son works in the produce department.
This technique is spot on! I've always used the plastic bag/steam method, and I do believe this way is much better. They ARE firmer this way. The skin slips off really well too with the broiling. Just need to keep an eye on them. Thank you!
Great video, I've always roasted my chili's on a comal (cast iron griddle) , but it takes too long! I'm going to make chili rellenos tonight and I'm definitely trying this! Thanks 😊
I'm going to try this out today. I've been growing Giant Marconi and Cubanelle, but next season, I'm growing poblanos, and others with more of a kick to it.
I grew up not far from Hatch,N.M. From ‘58-‘74 Hatch Red and Green Chile was a staple. Some of the restaurants we frequented served the Big Jim Chile (my favorite). La Posta was our go to place for Chile Relleno. I moved to the east coast in ‘74 but I have family that resides in several cities in N.M.. I order red chile pods and frozen green chile when available to keep my chile “fix” going! I know your house smells wonderful this time of the chile season! I sure do miss N.M.........Thank You for posting your vids I am a subscriber now!
Thank you for tuning in with us! We are super excited about the upcoming year, and so happy that we can spread that NM love of Hatch Chile all over the country!
la posta is great for first time visitors to NM, but the last few years, the quality has gone down hill and is less spicy too. Not saying its bad, still super good, just not as great as it used to be
@@PhaseSkater I feel the same! 2008 was the last time I ate there! It was a ritual for moms family from Georgia came to visit us we went there several times during their visit. 2008 I went back for mom’s funeral and just for old time sake I went and ate a Chile Relleno honoring mom. Wasn’t the same cause mom wasn’t across the table and the taste had gone down hill! I’m 65 yrs old but back in the mid 1960s it was on the top shelf!
@@papajoecooking4425 it’s still good though. We were that way last week but we skipped la posta and I wanted to have my girlfriend try andales instead. The line was crazy there too. Sadly New Mexico makes you pull your mask up at the table to chew food between bites. It’s super crazy. Worse than California now
@@PhaseSkater Our to go places on a regular basis were and are,,,,,,,Nopalitos Nellies Days Hamburgers Ranchway and Carillos. Each place we order the same thing every time. Go here for this go her just for that and can’t get this no where else like this,,,,,,,,,lol wow talking about bringing back my youth! Dad moved to Las Cruces 1959 from Oklahoma after he retired from Ary at Ft Sill! I went from the baby bottle to green chile lol!
Always have seen to steam them in the bags. I'll try it with ice because you're right, they get mushy. I'm going to be ordering from you all, here in Florida we only get them for a very short time and they're not the best looking.
Thank you so much for this video. I have been doing the "steam in a bag" process and this is so much better. Is there an easy way to get the seeds out?
Best demo I've seen for properly oven roasting a New Mexico chili. I've got quite a few to process and want to freeze some. Would you freeze with the skin on or off?
I picked up a couple roasted cases today. I should've bought the raw ones. This is a pain to get this char off. I'll buy a case this Fall and NOT have them roasted. Will DIY that part of it for sure. Lesson learned.
So you dip them in ice water right out of the oven? I have 10lbs of Sandias coming my way (I live in the Midwest) in the next couple weeks from New Mexico......can't wait to get roasting:-). My father in law is from Albuquerque...... we love our hot chiles:-). Do you vaccum seal yours in bags to freeze them?
We love the ice bath right after, yes! Vaccum sealing is GREAT but if you can't, just put them in a freezer ziplock with as much air squeezed out as possible. Has worked wonders for us for years!
I was doing everything except the cold water. Brilliant!! Question: I seed mine every year. Is that ok, and/or am I losing any flavor by doing so? Excellent video and many thanks.
I don't think the seeds are going to provide you any more flavor at this point--it should all be in the flesh of the pepper. (My mom removes the seeds before she freezes and, as we all know, mom's way is always best!) ;)
We have videos on roasting with all kinds of different methods--grills, gas stoves, ovens, etc. (And, hey, we've even roasted on a campfire! You make do with what you've got!)
BRILLIANT!!!! I have been roasting green chilies forever but, thanks to you, I now know the ice water trick!!
Straight to the point, covered all the important nuances a seasoned vet would know. Exactly the video I was looking for. Much appreciated. Shout out from Austin, TX. We love when the Hatch chilies come around.
I just learned some valuable tips from you! After helping my grandmother as a child in Las Cruces, I never picked up poking the chilis with a fork and the ice water bath afterward! I'm 65 now, grow my own chilis, and am thrilled to pick up these valuable pointers! Thanks so much!
Thanks for watching! So glad we could share some tips. Enjoy!
Same here, wish I could grow them in Michigan, 😒😒
Thank you! Bought me a 10lb box in Texas. Missing my family that was from Española, NM.
Cheers!
This video is genius! I've been looking for these techniques and tips for years. After viewing and trying it, peppers are amazing and come out perfect just like yours! Especially the tip on icing them, what a difference in the chiles...sheer perfection :)
Thanks for this video! I’m in Cloudcroft and roasting chilies for enchiladas tonight! Thanks so much!!!
Thanks this is great! I've been doing it wrong for a while.
YOUR THE GOAT (GREATEST OF ALL TIME) OF CHILI ROASTING IN THE OVEN AND PUTTING IN TO ICE WATER...THANK YOU SIR
So I tried this tonight for some Chile Verde and it is definitely much easier to skin the Chiles but it lacks the smokey roast flavor. If you're not really looking for that profile absolutely the way to go 👍
Thanks you made life a little easier.
Just got my order and they look phanomanal I'm originally from El Paso moved to Philadelphia. Cant wait to roast them
Woohoo! Thrilled to hear that, thank you for taking the time to share with us!
This was the best video I’ve seen. I bought 5 lbs from a local grocery store and they were not expecting more. My past has been driving 200 miles to purchase at a Mexican Market receiving 25 pounds already roasted and they sweat all the way home. This was a giant cost. In Nevada I paid 32.00 for the same but they sold me hot hot instead of hot‼️ Mine today were large medium heat. The hot and hot hot were already spoiling. They did pretty well for me but couldn’t pull the skin from the bottom. They are in the freezer. Thank you for your directions. All I missed was the “smoked” part.
Awesome! Just what I was looking for...Thanks!
thanks for the video, never seen anyone recommend cold water right after roasting them to peel them faster.
Saves all those paper bags too! Thanks for watching
Was always taught to put them in a bag to steam for and hour. Once you open the skin comes off
I roasted some yesterday. Works like a champ
I believe peaches and tomatoes are done the same way. Now I want peach pie 🥧
Cooling them down rapidly with ice water also keeps the chile bright green and not turn dull and brown looking.
Awesome video thank you! I was super excited that Kroger in the tiny town I am living in in Ohio got in a bunch of fresh hatch green chilies I lived in Las Cruces for a really long time and that smell during roasting season is like nothing else on earth! 🌶❤️❤️❤️
But I wasn’t sure how to roast them without one of those fire things and I never would’ve thought of cold water! Never saw anybody do that thank you again! Big help!
Great video! I went to Central Market in Ft Worth and their “hatch event” was pretty much over, they didn’t have any more roasted ones, they had a lot of raw ones in the produce section, so I went ahead and got a whole bunch and now I know how to roast them at home!
The one in Southlake just delivered 2 cases to me!!!
@@susanworley7346 Ooooh! Good to know!
Just roasted 20 pounds. Thanks for the ice bath suggestion. Always put in a bag and it steam. The chilies turn out with a bite instead of being cooked all the way through. Can’t wait to make chili verde or rellenos.
Your chilis - which I bough roasted, peeled and chopped frozen - just made the best chili verde I’ve ever had!
As a fellow buerqueno I appreciate the video!!
Dude, the Hatch chiles 2023 are going on sale tomorrow morning for 2 pounds for .99 a pound!🌶️🌶️🌶️
I lived in Las Cruces, NM for years and Oh how I miss the smell coming out of Hatch at harvest time. I live in North Arkansas now and grow my own Hatch chile peppers from seeds I buy from the Sandia Seed Company. I also grow several other peppers, Pasilla Bajio, NuMex 64, and Poblano. They all get roasted and freeze dried and I use them all year to cook with. Great video!
Thank you so much for sharing your roasting and cooling process! I’m roasting some Anaheim chilies for the first time tonight for a recipe. You made it very simple. Thank you!
My husband and I just watched this video on our TV and we enjoyed it! 😊 Your kitchen is beautiful & your roasted Chiles turned out perfect. 😋
I have used your method three times now, and it works like a charm!
I did this last night and it works
Finally a method that works and makes sense! Thank you!!!
Great voice for your videos -- you have a great cooking style! I like this! Great job on your video!
Thank you Cynthia! We appreciate you watching!
Yes! He has a DJ voice
Thanks for sharing the New Mexico secrets with the rest of us. Such amazing chilis come from Hatch.
This was very helpful information and visually helpful. I just roasted my first ever green chilies.
Thanks so much!
Sick of burning the hell out of them on the propane roaster, then in a plastic bag, but maybe I still can and then right into ice water, what a great tip. No more plastic bags here. Thanks for the video, 👍👍👍👍
Thank you, I just used your receipe to roast hatch green chilies for the first time and they came out great!!!!!
Thanks for the great information! I've been buying roasted chilis in Denver for years and have always been advised to leave the chilis in the trash bag for several hours. Can't wait to try this!
I've spent many years detoxing from opiates and "western" life ..(idaho) and have not found a place like NM along with the green chile there to do the job as needs be. NM is like no where else on earth. I'm afraid to live there, less next to a fresh water source, but hot damn those Chile's are unbeatable!!!
Güero, you got it down pat my friend. Those chiles look beautiful, thank you.
Gracias!
Great idea!
Ready to make some chile rellenos!
I always roasted them over the burner like my tia did.
Love your voice!!!!
Thank God I found this video, have a bunch to do soon and this is kick ass!! Just did 7 and it works great!! Thank you!!
SO thrilled to hear this! Thanks for commenting!
I was raised eating Hatch 🌶 chilli. I live in Little Rock Arkansas now and its August chilli 🌶 time 😋 Kroger carries it now good thing my son works in the produce department.
Thanks for this video!! But, can I thaw frozen ones and still can them?
Thank you for sharing how to cook it in the oven 👍🙏
This technique is spot on! I've always used the plastic bag/steam method, and I do believe this way is much better. They ARE firmer this way. The skin slips off really well too with the broiling. Just need to keep an eye on them. Thank you!
Great video bouta cook mine rn thanks for the help
I tried the ice water bath, works great!!! Thanks Randy....
excellent tip on cool ice water, not many folks tell that secret thanks!
Thanks Randy. Never knew about the ice water bath. Good to know I've eaten my LAST 'bag-steamed' slimy chili! :-)
Great video, I've always roasted my chili's on a comal (cast iron griddle) , but it takes too long! I'm going to make chili rellenos tonight and I'm definitely trying this! Thanks 😊
I've been living in the bronx . Originally from el paso nothing like southwest cuisine
I'm going to try this out today.
I've been growing Giant Marconi and Cubanelle, but next season, I'm growing poblanos, and others with more of a kick to it.
Thank you sir for sharing that😊
Perfect now thanks to your video 😊
Thank you, I have to roast mine tomorrow, I’ve never heard of the ice bath, I can’t wait to roast now 🌶
Let us know how it goes! Glad we could help!
Beautiful kitchen
I grew up not far from Hatch,N.M. From ‘58-‘74 Hatch Red and Green Chile was a staple. Some of the restaurants we frequented served the Big Jim Chile (my favorite). La Posta was our go to place for Chile Relleno. I moved to the east coast in ‘74 but I have family that resides in several cities in N.M.. I order red chile pods and frozen green chile when available to keep my chile “fix” going! I know your house smells wonderful this time of the chile season! I sure do miss N.M.........Thank You for posting your vids I am a subscriber now!
Thank you for tuning in with us! We are super excited about the upcoming year, and so happy that we can spread that NM love of Hatch Chile all over the country!
la posta is great for first time visitors to NM, but the last few years, the quality has gone down hill and is less spicy too. Not saying its bad, still super good, just not as great as it used to be
@@PhaseSkater I feel the same! 2008 was the last time I ate there! It was a ritual for moms family from Georgia came to visit us we went there several times during their visit. 2008 I went back for mom’s funeral and just for old time sake I went and ate a Chile Relleno honoring mom. Wasn’t the same cause mom wasn’t across the table and the taste had gone down hill! I’m 65 yrs old but back in the mid 1960s it was on the top shelf!
@@papajoecooking4425 it’s still good though. We were that way last week but we skipped la posta and I wanted to have my girlfriend try andales instead. The line was crazy there too. Sadly New Mexico makes you pull your mask up at the table to chew food between bites. It’s super crazy. Worse than California now
@@PhaseSkater Our to go places on a regular basis were and are,,,,,,,Nopalitos Nellies Days Hamburgers Ranchway and Carillos. Each place we order the same thing every time. Go here for this go her just for that and can’t get this no where else like this,,,,,,,,,lol wow talking about bringing back my youth! Dad moved to Las Cruces 1959 from Oklahoma after he retired from Ary at Ft Sill! I went from the baby bottle to green chile lol!
Awesome
Awesome shirt 👍🏻
Thank you for your video,
loved the video. helpful tip...roast them directly on the oven rack. get more done at once
Thanks! We'll have to try that next time!
Game changer!
It works!
Thank you!
Always have seen to steam them in the bags. I'll try it with ice because you're right, they get mushy. I'm going to be ordering from you all, here in Florida we only get them for a very short time and they're not the best looking.
I love how they smell! Aromatherapy
Yes, if only we could bottle up that smell!
Thanks so much!!
Our pleasure!
Thank you!!!!!
Thanks for watching!
I’ve posted my take on New Mexico dishes,,,,,,,,the best I can do with ingredients available on the east coast 👍🏻😀
Super Simple thank you/
Thank you so much for this video. I have been doing the "steam in a bag" process and this is so much better. Is there an easy way to get the seeds out?
Thank you
Roasting is easy; peeling is the hard part! But it doesn't look hard with your method. trying it tonight!
Would love to hear how it worked for you!
Best demo I've seen for properly oven roasting a New Mexico chili. I've got quite a few to process and want to freeze some. Would you freeze with the skin on or off?
Most definitely take the skins off before freezing!
Thanks for sharing your technique. I didn't like the idea of putting the peppers in a plastic bag, Specially when they are hot.
You are welcome! Thank you!
🔥🔥🔥🔥
You got it!
How do you store a large batch? I’m thinking in a mason jar, covered in olive oil.
I picked up a couple roasted cases today. I should've bought the raw ones. This is a pain to get this char off.
I'll buy a case this Fall and NOT have them roasted. Will DIY that part of it for sure. Lesson learned.
So you dip them in ice water right out of the oven? I have 10lbs of Sandias coming my way (I live in the Midwest) in the next couple weeks from New Mexico......can't wait to get roasting:-). My father in law is from Albuquerque...... we love our hot chiles:-). Do you vaccum seal yours in bags to freeze them?
We love the ice bath right after, yes! Vaccum sealing is GREAT but if you can't, just put them in a freezer ziplock with as much air squeezed out as possible. Has worked wonders for us for years!
Yes ! Ice water impt !
Can u freeze the raw chili peppers before u roast them? Or is it best to roast all of them, peel them and then freeze them?
nice looking chiles, but bigger usually means milder and less spicy
just roasted them for the first time, found them in Kroger, do you freeze them whole or seed them then freeze them? I had to go back and buy more.
I was doing everything except the cold water. Brilliant!!
Question: I seed mine every year. Is that ok, and/or am I losing any flavor by doing so? Excellent video and many thanks.
I don't think the seeds are going to provide you any more flavor at this point--it should all be in the flesh of the pepper. (My mom removes the seeds before she freezes and, as we all know, mom's way is always best!) ;)
Fresh Chile
Got it. Many thanks again!
👍🏼👍🏼👍🏼👍🏼
I wonder if cutting the tops 1st would work okay as well?
I do mine on the second level from the top
Question: How long after they sit in ice bag to you peel them
Johnny Cash!!!!
I want to try this so bad but I need some ripe chiles
We ship them out fresh Monday-Wednesday during chile season! Order today, roast next week! freshchileco.com/collections/fresh-hatch-green-chile
Where do I buy the chili’s ? Moving to New Mexico soon
Bought 15 pounds of Hatch chile and planning to make salsa and can it. Would I do this same method to make green hatch Chile salsa ?
when do you deseed the chilies?
Thank you! I don't have a gas stove =(
We have videos on roasting with all kinds of different methods--grills, gas stoves, ovens, etc. (And, hey, we've even roasted on a campfire! You make do with what you've got!)
Touch them up with a propane torch
Even at McDonald's you can have green chilies on your burger
No way, you're washing all the roasted flavor away. Ask the pros in HATCH!