Hatch chiles

koko said:

Now that it's chile season in Hatch New Mexico, I am running across
all kinds of articles about Hatch chiles.

They are divine. Contrary to what the NM folks say, NM type chilies
can be grown elsewhere. The Big Jim is very nice.

Quoted message said:

This is the most extensive one I've ever seen.

http://www.chowhound.com/topics/434370

This will take me a while to go through.

If you eat a bunch of them, it won't take long for them to "go
through."

Quoted message said:

koko

--Bryan

koko said:

Now that it's chile season in Hatch New Mexico, I am running across
all kinds of articles about Hatch chiles.
This is the most extensive one I've ever seen.

http://www.chowhound.com/topics/434370

I hadn't thought about roasting and skinning them.

I tried them for the first time a few days ago.
There was a big display of them on sale, $0.79/lb.

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>

Quoted message said:

I hadn't thought about roasting and skinning them.

I tried them for the first time a few days ago.
There was a big display of them on sale, $0.79/lb.

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

You might have gotten a mild batch. Trust me, the hot ones are HOT. I
am living in NM now, and there are all ranges of heat in these things.

When I go to a market selling them, they are in piles marked as to the
heat level. And they all look the same. And here in NM, sometimes
they are marked by the variety name as well.

Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference. And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.

Christine

Hatch chili comes in regular and hot. The hot can be exceedingly hot.
Usually we can special order a hot box from the grocer. Last year we
were unable to get any hot ones - we were told it was a weather thing.

They do make wonderful green chile for tamales though.

marcella

In article <[email hidden]>,

Mark Thorson said:

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

"Christine Dabney" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>

Quoted message said:

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

(clip)
Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference. And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.
Christine

I have friends who say they can tell the difference between Texas and New
Mexico chile grown just miles apart. I like them all.
Edrena

Christine Dabney said:

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>

Quoted message said:

I hadn't thought about roasting and skinning them.

I tried them for the first time a few days ago.
There was a big display of them on sale, $0.79/lb.

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

You might have gotten a mild batch. Trust me, the hot ones are HOT. I
am living in NM now, and there are all ranges of heat in these things.

When I go to a market selling them, they are in piles marked as to the
heat level. And they all look the same. And here in NM, sometimes
they are marked by the variety name as well.

Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference. And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.

Christine

Where I live in Louisiana, they have medium and hot Hatch Chiles. If you
smell the stem end, you will get an idea how hot the pepper is.

Becca

Christine Dabney said:

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>

Quoted message said:

I hadn't thought about roasting and skinning them.

Quoted message said:

I tried them for the first time a few days ago.
There was a big display of them on sale, $0.79/lb.

Quoted message said:

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

Quoted message said:

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

You might have gotten a mild batch. Trust me, the hot ones are HOT. I
am living in NM now, and there are all ranges of heat in these things.

When I go to a market selling them, they are in piles marked as to the
heat level. And they all look the same. And here in NM, sometimes
they are marked by the variety name as well.

Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference.

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal: http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.

Christine

--Bryan

Bobo Bonobo® said:

Christine Dabney said:

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>
wrote:

Quoted message said:

Quoted message said:

I hadn't thought about roasting and skinning them.

Quoted message said:

Quoted message said:

I tried them for the first time a few days ago.
There was a big display of them on sale, $0.79/lb.

Quoted message said:

Quoted message said:

I bought three. I wasn't impressed. They're
like an Anaheim, except thicker and hotter
but still quite mild.

Quoted message said:

Quoted message said:

The chowhound article is obviously written for
people who don't eat many hot chilis. For those
people, a Hatch might seem hot. I'm not one of
those people. I prefer more interesting peppers.

Quoted message said:

You might have gotten a mild batch. Trust me, the hot ones are HOT. I
am living in NM now, and there are all ranges of heat in these things.

Quoted message said:

When I go to a market selling them, they are in piles marked as to the
heat level. And they all look the same. And here in NM, sometimes
they are marked by the variety name as well.

Quoted message said:

Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference.

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.

Quoted message said:

Christine

--Bryan- Hide quoted text -

- Show quoted text -

One of our local markets advertised NM Hatch Chilies, this week and we
bought a few. Roasted and peeled them and have put them in
quesadillas, scrambled eggs and a Spanish rice kind of mix. They are
not hot, but flavorful and I'll be getting some more of these while
they are still available.

jillied
Roseville, CA

koko wrote in news:[email hidden]:

Quoted message said:

Now that it's chile season in Hatch New Mexico, I am running
across all kinds of articles about Hatch chiles.
This is the most extensive one I've ever seen.

http://www.chowhound.com/topics/434370

This will take me a while to go through.

koko

Nice link. Thanks.

sandi said:

koko wrote in news:[email hidden]:

Quoted message said:

Now that it's chile season in Hatch New Mexico, I am running
across all kinds of articles about Hatch chiles.
This is the most extensive one I've ever seen.

http://www.chowhound.com/topics/434370

This will take me a while to go through.

koko

Nice link. Thanks.

My pleasure. Your welcome

koko
---
http://www.kokoscorner.typepad.com
updated 8/26

"There is no love more sincere than the love of food"
George Bernard Shaw

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:
http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

--Bryan

..co.uk for chili. Yeah, okay. You deserve "The Punishment" for that. With
a Spam & Miracle Whip sandwich, on Wonder Bread, afterwards, just to get the
point across.

Paco's Tacos said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:
http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

--Bryan

.co.uk for chili. Yeah, okay. You deserve "The Punishment" for that. With
a Spam & Miracle Whip sandwich, on Wonder Bread, afterwards, just to get the
point across.

I wasn't giving advice as to where to order them. The site gave a
brief description of the cultivar. It included two points:
1. "Plant to plant variation in pungency is quite great."
2. "Because of the large pods, the chili is a favourite of home
gardeners and chefs for making chili rellenos. "
Additionally, the fact that it is a UK site illustrates the popularity
of the variety.

Yesterday, after The Bonobos' practice, we had a planning session for
the Labor Day camping trip. Mofo is making up a batch of fresh mayo.
No Miracle Whip for us. I really ought to that pix of all the
weekend's food. We eat very well on the gravel bar. We'll be cooking
over seasoned hickory this weekend. I'm loading up the back of my
Jeep with plenty of firewood.

I should do a photo essay of the culinary aspects of the trip.

--Bryan

In article <[email hidden]>,

jillie said:

Bobo Bonobo? said:

Christine Dabney said:

On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>
wrote:

Quoted message said:

>I hadn't thought about roasting and skinning them.

Quoted message said:

>I tried them for the first time a few days ago.
>There was a big display of them on sale, $0.79/lb.

Quoted message said:

>I bought three. I wasn't impressed. They're
>like an Anaheim, except thicker and hotter
>but still quite mild.

Quoted message said:

>The chowhound article is obviously written for
>people who don't eat many hot chilis. For those
>people, a Hatch might seem hot. I'm not one of
>those people. I prefer more interesting peppers.

Quoted message said:

You might have gotten a mild batch. Trust me, the hot ones are HOT. I
am living in NM now, and there are all ranges of heat in these things.

Quoted message said:

When I go to a market selling them, they are in piles marked as to the
heat level. And they all look the same. And here in NM, sometimes
they are marked by the variety name as well.

Quoted message said:

Plus, a Hatch chile is not all about the heat. It is about the flavor,
which is different than regular anaheims. I am thinking that it might
have to do with the land in Hatch, that produces that flavor. Put a
regular Anaheim side by side with a Hatch grown chile, and taste the
difference.

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

And no, I can't describe the difference or the flavor
that makes it a Hatch. After a while, you get to know how to spot a
Hatch grown chile.

Quoted message said:

Christine

--Bryan- Hide quoted text -

- Show quoted text -

One of our local markets advertised NM Hatch Chilies, this week and we
bought a few. Roasted and peeled them and have put them in
quesadillas, scrambled eggs and a Spanish rice kind of mix. They are
not hot, but flavorful and I'll be getting some more of these while
they are still available.

jillied
Roseville, CA

Hi Jillie-
Where do you get Hatch chiles in the Sacto. area?

D.

Donald Martinich said:

In article <[email hidden]>,

jillie said:

Bobo Bonobo? said:

On Aug 26, 2:49 pm, Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson <[email hidden]>
> wrote:

Quoted message said:

Quoted message said:

> >I hadn't thought about roasting and skinning them.

Quoted message said:

Quoted message said:

> >I tried them for the first time a few days ago.
> >There was a big display of them on sale, $0.79/lb.

Quoted message said:

Quoted message said:

> >I bought three. I wasn't impressed. They're
> >like an Anaheim, except thicker and hotter
> >but still quite mild.

Quoted message said:

Quoted message said:

> >The chowhound article is obviously written for
> >people who don't eat many hot chilis. For those
> >people, a Hatch might seem hot. I'm not one of
> >those people. I prefer more interesting peppers.

Quoted message said:

Quoted message said:

> You might have gotten a mild batch. Trust me, the hot ones are HOT. I
> am living in NM now, and there are all ranges of heat in these things.

Quoted message said:

Quoted message said:

> When I go to a market selling them, they are in piles marked as to the
> heat level. And they all look the same. And here in NM, sometimes
> they are marked by the variety name as well.

Quoted message said:

Quoted message said:

> Plus, a Hatch chile is not all about the heat. It is about the flavor,
> which is different than regular anaheims. I am thinking that it might
> have to do with the land in Hatch, that produces that flavor. Put a
> regular Anaheim side by side with a Hatch grown chile, and taste the
> difference.

Quoted message said:

Quoted message said:

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

Quoted message said:

> And no, I can't describe the difference or the flavor
> that makes it a Hatch. After a while, you get to know how to spot a
> Hatch grown chile.

Quoted message said:

Quoted message said:

> Christine

Quoted message said:

Quoted message said:

--Bryan- Hide quoted text -

Quoted message said:

Quoted message said:

- Show quoted text -

Quoted message said:

One of our local markets advertised NM Hatch Chilies, this week and we
bought a few. Roasted and peeled them and have put them in
quesadillas, scrambled eggs and a Spanish rice kind of mix. They are
not hot, but flavorful and I'll be getting some more of these while
they are still available.

Quoted message said:

jillied
Roseville, CA

Hi Jillie-
Where do you get Hatch chiles in the Sacto. area?

You can get them shipped to you frozen. That's pricey. You might be
able to grow a pretty good NM style chile in your garden. The NM
people might have you believe that their microclimate is essential,
but it isn't. That said, I love NM, and I love the food prepared
there. Go there on vacation. We sure do.

Quoted message said:

D.

--Bryan

On Aug 27, 6:17?pm, Donald Martinich

Quoted message said:

Hi Jillie-
Where do you get Hatch chiles in the Sacto. area?

Not Jillie, but I've seen them in the last week at Nob Hill/
Raley's in the South Bay.

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Paco's Tacos said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Anaheims are hybridized NuMex chilies. They are more consistent as to
heat.
This is the real deal:
http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm

Quoted message said:

--Bryan

.co.uk for chili. Yeah, okay. You deserve "The Punishment" for that.
With
a Spam & Miracle Whip sandwich, on Wonder Bread, afterwards, just to get
the
point across.

I wasn't giving advice as to where to order them. The site gave a
brief description of the cultivar. It included two points:
1. "Plant to plant variation in pungency is quite great."
2. "Because of the large pods, the chili is a favourite of home
gardeners and chefs for making chili rellenos. "
Additionally, the fact that it is a UK site illustrates the popularity
of the variety.

Yesterday, after The Bonobos' practice, we had a planning session for
the Labor Day camping trip. Mofo is making up a batch of fresh mayo.
No Miracle Whip for us. I really ought to that pix of all the
weekend's food. We eat very well on the gravel bar. We'll be cooking
over seasoned hickory this weekend. I'm loading up the back of my
Jeep with plenty of firewood.

I should do a photo essay of the culinary aspects of the trip.

--Bryan

Okay, I'll let you slide, this time. Your use of the term, "This is the
real deal", led me to believe that you were purporting purchasing NM chilis
from the UK.

Donald asked:

Quoted message said:

Where do you get Hatch chiles in the Sacto. area?

A Sacramento radio ad claimed that Raley's sells them. I haven't gone to
Raley's to verify, though.

Bob