This is kind of an offshoot of the hatch chili discussion in the New Mexico thread. I received these fine looking specimens from @JohnFreeman . Thank you Sir. I’ll use them in something this week and report pack.
Chili Peppers
- Thread starter CZfool68
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OP
They are likely to get sauteed in some eggs or for a fajitia this week, I’m a pretty simple guy.
OP
Tried one of the green chili’s and the red one in my fajita. I could tell they had some. Good heat from the steam while cooking. Between those and the spice rub I used these cleared some sinuses. My poor wife struggled a bit. Thanks for the peppers @JohnFreeman . They are very good.
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Thanks! They're some of the best green chiles I've grown. I'll send a link to the seed seller. NONE of the green chile sets I've tried that are sprouted by commercial growers over the last 15 yrs have been anywhere near this "full flavored". These taste like Hatch XX Hot. Finally!
100% of the seeds I planted, sprouted and grew.
100% of the plants I ended up planting grew and produced chile (including the one I accidentally knelt on while planting others).
The seeds were something like $1.59 for 50 or so seeds.
I blacken them on the grill, then freeze in zip lock baggies. It's pretty easy to then remove the skin under tap water. Diced in and put in scrambled eggs is probably my favorite. Diced up and mixed into meat loaf is a close second.
I'm glad you enjoyed them.
100% of the seeds I planted, sprouted and grew.
100% of the plants I ended up planting grew and produced chile (including the one I accidentally knelt on while planting others).
The seeds were something like $1.59 for 50 or so seeds.
I blacken them on the grill, then freeze in zip lock baggies. It's pretty easy to then remove the skin under tap water. Diced in and put in scrambled eggs is probably my favorite. Diced up and mixed into meat loaf is a close second.
I'm glad you enjoyed them.
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Im in Arizona now on a job and the Green Chile season is in full swing.
Green Chile everywhere!!
I cant get enough of the stuff. The flavor just smokes any other pepper IMO. !!!
When I first moved to NM, I couldn't understand why people eat chile.
When I left 25 yrs later, it's hard to have a meal without chile on something.
When I left 25 yrs later, it's hard to have a meal without chile on something.
If you want to grow some good, hot "full flavored" chile, these are what I bought:
Info on the Lumbre:
https://www.hatchchileexpress.com/about-us/ (note, I did not purchase the seed from this source but from the Ebay link above)
Hatch Lumbre Chili Pepper Seeds, NuMex, XXX Hot Green Chile, Ristra, FREE SHIP | eBay
This particular variety is an extra hot chili and has a 40,000 SHU on the Scoville scale. Mature red peppers can be dried to make ristras. Germination: 90%.
www.ebay.com
Info on the Lumbre:
https://www.hatchchileexpress.com/about-us/ (note, I did not purchase the seed from this source but from the Ebay link above)
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*edit* Ha! I should have refreshed the page before posting. Thanks!
I’d like that link as well! I picked up some salsa from Wally World, not hot, but it has a great flavor, it’s the first I’ve heard of Hatch chiles, and want to know more. My go-to flavor & heat is habanero.
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Fresh Hatch Green Chile
Fresh Hatch Green Chile shipped from our farms to your door in-season. We pick, pack, and ship 5, 10, and 25lb boxes of fresh green chile each week on Tuesdays when in season. You roast and enjoy!
www.hatch-green-chile.com
From that page, this helps me have a place to start.Fresh Hatch Green Chile
Fresh Hatch Green Chile shipped from our farms to your door in-season. We pick, pack, and ship 5, 10, and 25lb boxes of fresh green chile each week on Tuesdays when in season. You roast and enjoy!
The lumbre might be a good level, especially for the uninitiated. Too hot, and it doesn’t take much, and my wife complains and refuses to eat it.
Green Chile has so much more flavor than habanero or jalapeno peppers IMO...
Its not just about the heat... The flavor of Green Chile is addicting.
Sandia & Big Jim are my favorites.
Its not just about the heat... The flavor of Green Chile is addicting.
Sandia & Big Jim are my favorites.
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Yeah, try the Lumbre if you want a ratchet up in heat but still want the green chile flavor. They're hot, but not ridiculously so. You might break a sweat but your stomach will enjoy the glow and the flavor. I've mailordered Hatch chile and it's good but really expensive. I'll roast another harvesting of the plants tomorrow.
Though this is about a month too late to get in on, I've had mixed success with this :
ihatchchile.com
Not too late for this though:
abundancenc.org
Though this is about a month too late to get in on, I've had mixed success with this :
Hatch Chiles in North Carolina
2022 Hatch Chile Roasting Dates and Locations - Click here to find a store near you, carrying Hatch Chiles in North Carolina
ihatchchile.com
Not too late for this though:
Pepperfest - Abundance NC
eventspepperfest 2023 October 1, 2023 we will celebrate outside @ the plant, a 16-acre eco-industrial park of likeminded businesses and surrounded by nature on occupied tuscarora land. we are so […]
abundancenc.org
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Didn’t get any pictures but this last weekend I have a quart of (yellow) hot scotch bonnet peppers fermenting and two quarts of mixed red with some scorpion or ghost mixed in fermenting. Going to make sauce. Unfortunately, my mother mixed the reds which I wasn’t planning on, but it will probably work out for the best as it will moderate the shit fire and save your matches effect.
Might try for some Hatch chilis next year.
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I need to find some hatch or guajillos locally. I was only able to find dehydrated Ancho chilis to make a pot of chili with, and while good on their own, it was lacking depth of flavor. I saw a recipe for a green hatch pork chili, and I’m dying to try it.
Maybe try these guys: http://www.hellfirefarm.com/index.php
I know I've passed a few Mexican grocery stores as well that I haven't stepped foot in, I just need to remember where the heck I saw them.
There's at least one in Silver City and the is one I know of in high point. Try searching for the word Tienda and your location.
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this is pne of my favorites
Green Chile Pork Stew
Ingredients
2 Tbs corn oil
2 Pounds coarsely cut boneless country-style pork ribs
2 cups diced yellow onion
¼ cup minced jalapeño
1 cup seeded, stemmed, and minced dried New Mexico green chiles (fresh roasted, peeled and seeded if available)
¼ cup minced garlic
2 cups roasted, peeled, and pureed poblano chile
1 cup grated pepper jack cheese
for serving
24 6-inch flour tortillas
¼ pound butter
Directions
1. Season the pork with salt and pepper.
2. Over a fire, in a cast-iron pot or Dutch oven, heat the corn oil. When the oil is hot, add the pork, onions, jalapeño, New Mexico chiles, and garlic. Cook over the fire until the pork is tender, approximately 1½ hours.
3. Add the poblano chile puree and simmer for 45 minutes to 1 hour. Season to taste with salt and pepper.
4. Serve the green chile pork from a kettle or crock, topped with grated cheese. Lightly brown the cheese if possible. Grill the tortillas and brush with butter. Spoon the green chile pork into the tortillas and roll them up.
I was about to say, that sure didn't look like South Carolina!
I've lived in the Carolinas for 31 years. I have found exactly Zero places that serve green chile of any sort.
The Brown Mug in Az serves the real deal...!!
Lunch Special:
Green Chile Enchilada, Taco, rice, beans
