Headed to Santa Fe for a week and should be there for the first batch of Hatch, no pun intended. Love roasted hatch chilies.
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Our grocery store roasts Hatch chilis which we buy a bunch of and freeze. Good stuff.
That's not a pun, it's a rhyme!
How ironic.
How ironic.
That's not ironic, it's just a category mistake.
What a fumble.
What a fumble.
Exactly.
Ok, I'll bite. 
My local store has hatch chiles for $.98 lb. What is so special about them?
My local store has hatch chiles for $.98 lb. What is so special about them?quote:Originally posted by NolanE:
Exactly.
You were supposed to say, "That's not a fumble, it's a ...."
Maybe go take a look at this thread on "Poblano Chiles". There's some splainin' in there.
quote:Ok, I'll bite.
I had some chicken enchiladas with a hatch green chili sauce this past Sunday for brunch at my favorite Southwest place in Chicago, Flo. Great food there and the Hatch chilies absolutely made that dish.
Peppers being picked today in Hatch, headed to San Jose for tomorrow delivery and some on to Chicago by tomorrow afternoon.
quote:Originally posted by Maverick:
Maybe go take a look at this thread on "Poblano Chiles". There's some splainin' in there.quote:Ok, I'll bite.
Ah, thanks! It just figures that there would be "cult" peppers.
That's what she said.quote:Originally posted by aphilla:quote:Originally posted by NolanE:
Exactly.
You were supposed to say, "That's not a fumble, it's a ...."
Trader Joe's had some Hatch Green Chilie Salsa on the shelf, so I decided to try it. While it would probably offend the purists, I have to say I was impressed with the flavor (and heat).
I bought about 10lbs when they came out this summer. Made a great green chile then froze the rest (already roasted but not yet peeled). Will make another large batch of chili soon.
Who's in for some Hatch chili's this year? Last year was my first exposure and my chili verde's have never been better. Looks like I'll have to wait another 2 1/2 weeks to get some, but once I do, I'll probably get a 50lb assorted box as last years 10lbs didn't even make it to the winter months. Only problem is my tomatillos are coming in now. Hope there are enough for a good batch of chili at the end of the month.
How do you keep them? Do you freeze them?
We have 50 pounds coming also.
quote:Originally posted by The Old Man:
How do you keep them? Do you freeze them?
They freeze really well. I roast them first then freeze unpeeled and unseeded. Just peel/deseed and use whenever you're ready.
Well I learned something today. I had no idea what these were. I happened to be looking at the circular from the supermarket and right on the front it says "Hatch Chilies, 99 cents/lb". I would have put it in the recycling bin w/out a second thought and then I saw this thread and the link to the earlier one.
Who knew? So I'm getting some and we'll see what we can do with them. I bought some buffalo last night so maybe I'll try to figure something out, maybe grill them both tonight? Thanks for the new found knowledge.
Who knew? So I'm getting some and we'll see what we can do with them. I bought some buffalo last night so maybe I'll try to figure something out, maybe grill them both tonight? Thanks for the new found knowledge.
quote:Originally posted by GregT:
Well I learned something today. I had no idea what these were. I happened to be looking at the circular from the supermarket and right on the front it says "Hatch Chilies, 99 cents/lb". I would have put it in the recycling bin w/out a second thought and then I saw this thread and the link to the earlier one.
Who knew? So I'm getting some and we'll see what we can do with them. I bought some buffalo last night so maybe I'll try to figure something out, maybe grill them both tonight? Thanks for the new found knowledge.
a popular taiwanese dish is to take sirloin and cut into strips.
take chilis and do same
stir fry with garlic (which is fried in oil first before inserting meat and chilis)
insert into https://en.wikipedia.org/wiki/Shaobing
with a touch of hoisen sauce.
quote:Originally posted by GregT:
Well I learned something today. I had no idea what these were.
Well, I now know you have never visited Santa Fe, Greg!
Please come pay us a visit, we would love to host you!
quote:Originally posted by GregT:
Well I learned something today. I had no idea what these were. I happened to be looking at the circular from the supermarket and right on the front it says "Hatch Chilies, 99 cents/lb". I would have put it in the recycling bin w/out a second thought and then I saw this thread and the link to the earlier one.
Who knew? So I'm getting some and we'll see what we can do with them. I bought some buffalo last night so maybe I'll try to figure something out, maybe grill them both tonight? Thanks for the new found knowledge.
Bison stuffed chili relleno is really good. I've also done bison burgers with roasted hatch mixed in the meat.
We are doing a lot of programming this summer on peppers. One that I brought home (left over from the events) is a Trinidad Moruga Scorpion. Has anyone tried this, or even know how to use it? It is reputed to be 1-2 million Scoville units.
G-man that's what I normally do with chiles and steak but I eat it with tortillas or flatbread but it if the shaobing is kind of sweet, it should be great.
W+A - you don't even know. My wife would move to Santa Fe in a heartbeat. Her favorite "city". I, on the other hand, have never been. So we may come visit one day in the not to distant future, since she says I have to see it.
She doesn't eat chilies though, Hatch or otherwise.
W+A - you don't even know. My wife would move to Santa Fe in a heartbeat. Her favorite "city". I, on the other hand, have never been. So we may come visit one day in the not to distant future, since she says I have to see it.
She doesn't eat chilies though, Hatch or otherwise.
quote:Originally posted by GregT:
G-man that's what I normally do with chiles and steak but I eat it with tortillas or flatbread but it if the shaobing is kind of sweet, it should be great.
W+A - you don't even know. My wife would move to Santa Fe in a heartbeat. Her favorite "city". I, on the other hand, have never been. So we may come visit one day in the not to distant future, since she says I have to see it.
She doesn't eat chilies though, Hatch or otherwise.
no shaobing shoudl be salty the hoisan is sweet
quote:Originally posted by haggis:
We are doing a lot of programming this summer on peppers. One that I brought home (left over from the events) is a Trinidad Moruga Scorpion. Has anyone tried this, or even know how to use it? It is reputed to be 1-2 million Scoville units.
I just harvested and tried my first Moruga scorpion on Tuesday and it is the hottest pepper I've ever tried to date. Nasty heat and sting that lingers for almost an hour just for a little piece with rib. Today my family and staff tried a seed and it blew everyone away straight to the ice cream pail. Next week my first Carolina Reapers will be served... Eat'em and Reap!
1/2 lb scorpion peppers
leave stems on, cut half, plck out seeds
wear gloves.
5 lbs of tomatoes
1 onion
8 tblspn of garlic
1 cup of vinegar -- i use a little less typically because i dotn like em sour
1/8 cup of worchestire
1 can of tomato paste
1.5 cups + of molasses (sweetness to taste)
cook ingredients down (without the pepper) when half the liquid disappears
taste, it should be touch sour, savory, sweet and salty.
Add peppers at this point when you're satisfied witht eh base and cook everything down some more until the mixture thickens a little more.
stick in blender and you have one heck of a hot sauce where teh hot sneaks up on you because of the molasses.
leave stems on, cut half, plck out seeds
wear gloves.
5 lbs of tomatoes
1 onion
8 tblspn of garlic
1 cup of vinegar -- i use a little less typically because i dotn like em sour
1/8 cup of worchestire
1 can of tomato paste
1.5 cups + of molasses (sweetness to taste)
cook ingredients down (without the pepper) when half the liquid disappears
taste, it should be touch sour, savory, sweet and salty.
Add peppers at this point when you're satisfied witht eh base and cook everything down some more until the mixture thickens a little more.
stick in blender and you have one heck of a hot sauce where teh hot sneaks up on you because of the molasses.
quote:Originally posted by GregT:
W+A - you don't even know. My wife would move to Santa Fe in a heartbeat. Her favorite "city". I, on the other hand, have never been. So we may come visit one day in the not to distant future, since she says I have to see it.
She doesn't eat chilies though, Hatch or otherwise.
Greg, let us know. We would love to have you over to our place for wine and dinner.
BTW, my wife and I also do not really enjoy chilies. Santa Fe has excellent French, Spanish and Italian chef owned places we enjoy a great deal. There are also Southwestern chef owned places if you like, just not our preferred style overall.
The pain from the Carolina Reaper chile is beyond anything possibly envisioned. Even ice cubes didn't blunt the burning inside and it took half an hour to finally become bearable. Too much fun...
quote:Originally posted by g-man:
1/2 lb scorpion peppers
leave stems on, cut half, plck out seeds
wear gloves.
5 lbs of tomatoes
1 onion
8 tblspn of garlic
1 cup of vinegar -- i use a little less typically because i dotn like em sour
1/8 cup of worchestire
1 can of tomato paste
1.5 cups + of molasses (sweetness to taste)
cook ingredients down (without the pepper) when half the liquid disappears
taste, it should be touch sour, savory, sweet and salty.
Add peppers at this point when you're satisfied witht eh base and cook everything down some more until the mixture thickens a little more.
stick in blender and you have one heck of a hot sauce where teh hot sneaks up on you because of the molasses.
Have to try this! Thanks!
quote:Originally posted by Captain Cancun:
The pain from the Carolina Reaper chile is beyond anything possibly envisioned. Even ice cubes didn't blunt the burning inside and it took half an hour to finally become bearable. Too much fun...
Ice cubes would only make things worse! High fat ice cream is the best cure. Sugar, dairy and fat all combat effectively.
quote:Originally posted by Rob_Sutherland:quote:Originally posted by Captain Cancun:
The pain from the Carolina Reaper chile is beyond anything possibly envisioned. Even ice cubes didn't blunt the burning inside and it took half an hour to finally become bearable. Too much fun...
Ice cubes would only make things worse! High fat ice cream is the best cure. Sugar, dairy and fat all combat effectively.
I've heard that with these extreme chilies, even that doesn't help.
quote:Originally posted by mneeley490:quote:Originally posted by Rob_Sutherland:quote:Originally posted by Captain Cancun:
The pain from the Carolina Reaper chile is beyond anything possibly envisioned. Even ice cubes didn't blunt the burning inside and it took half an hour to finally become bearable. Too much fun...
Ice cubes would only make things worse! High fat ice cream is the best cure. Sugar, dairy and fat all combat effectively.
I've heard that with these extreme chilies, even that doesn't help.
I was given a really nice Moruga scorpion last summer which I cut in quarters and had with three other guys. One started to hyperventilate on purpose, actively trying to make himself pass out to get away from the pain.
swish some warm industrial grade ethanol and spit out .
that helps.
make sure you dont swallow =)
ps. dont try at home, it was in jest
that helps.
make sure you dont swallow =)
ps. dont try at home, it was in jest
Call me stupid, but I just flat-out don't get trying extremely hot chiles. I don't! Why go through the pain? Can someone explain? And don't give me the, "I like the flavor..." thing.
Capsaicin stimulates the release of serotonin and dopamine. At a real basic level it acts on the brain much like an opiate.
I read one study that linked the new super hot high breeds to a kind of dual action drug. The intense heat and burning causes extreme mental and physical focus, you're only focused on the experience and forget all other stimuli and distractions(think of everyone you know with some degree of ADD or cell phone distraction who could stand to focus), followed by the release of serotonin and dopamine which gives you a sense of calm and well being.
That's some awesome ass stuff if you ask me
I suspect if it wasn't grown for about $150 a ton there might be much more medical research on the benefits.
I read one study that linked the new super hot high breeds to a kind of dual action drug. The intense heat and burning causes extreme mental and physical focus, you're only focused on the experience and forget all other stimuli and distractions(think of everyone you know with some degree of ADD or cell phone distraction who could stand to focus), followed by the release of serotonin and dopamine which gives you a sense of calm and well being.
That's some awesome ass stuff if you ask me
I suspect if it wasn't grown for about $150 a ton there might be much more medical research on the benefits.
makes for good blo
never mind.
never mind.
I like hot peppers and spicy food but anything hotter than a scotch bonnet is largely useless and too hot as I don't want my taste buds blown
quote:Originally posted by BRR:
Call me stupid, but I just flat-out don't get trying extremely hot chiles. I don't! Why go through the pain? Can someone explain? And don't give me the, "I like the flavor..." thing.
I do like the flavor (of certain chiles), but I do not like the pain, so there's only so far I will go. Dopamine be damned.
22lbs of medium, hot, and extra-hot Hatch today. Thanks Wegmans.
Hatch chilies are not actually that hot. Rather mild in fact in relationship to other popular chilies. That's why you can use many in a batch of chili verde. I would say the extra hot closer to a serrano.
Hatch chilies are not actually that hot. Rather mild in fact in relationship to other popular chilies. That's why you can use many in a batch of chili verde. I would say the extra hot closer to a serrano.