HATCH PEPPERS!

[Son of a Son]

PSA: Our HEB at 620 and Anderson Mill Road is doing their fresh roasted Hatch chiles event this weekend!

 

[MirrOlure]

Damn......doesn't this usually last through Labor Day? Can't get to Austin til then.

 

[Basketball Jones]

At our HEB (Four Points) they are doing it this weekend and next weekend. They already have the fresh ones out for sale

 

[longhorn-ex]

My HEB in Houston (actually Clear Lake) was roasting them today. They sold me a whole box of roasted mild Hatch chiles for $28. The box said it was 1 bushel! I cleaned every pepper and bagged them up in ziploc bags and put in the freezer. I ended up with 12 quart ziploc bags (size of a sandwich bag). Pure heaven...my kitchen still smells wonderful!!!

 

[IRC]

I picked some up early Saturday morning at the HEB in Houston at Kirkwood and Westheimer. They were not roasting though, and all they had were the "Hot" ones.

 

[SunBurntOrange]

Central Market is doing their's this weekend (21st - 23rd) and next weekend as well. I have been hooked on these things for years. I bought 80 pounds last year and used damn near all of them. Last years crop was not that great, but the "experts" are saying not the case this year. Best crop in about 10 years or so.

 

[Mrmyke709]

Best as in burn your anus off hot.
This is not a bad thing.

 

[HouHorn97]

I'm a hatch pepper virgin. So tell me, are these things best eaten by themselves or on something like a burger or in fajitas? Best roasted or sauteed?

 

[Basketball Jones]

Roast until they are blistered or blackened, then place in a covered container or a paper bag for 10-15 minutes to steam/loosen the skin. Then peel or gently scrape off the skin, and seed the pepper. Try to avoid rinsing it, as it washes away flavor.
Use them as you would other green chili in sauces, in dishes, etc. They are fine by themselves on other things, e.g. a green chili cheeseburger, on pizza, etc.

 

[longhorn-ex]

I actually like the flavor of the black/roasted/charred skins. I do clean the peppers (cut off stems & de-seed/devein) as soon as they're roasted, and then I freeze them in ziploc bags. I defrost them in the frig (apparently they're prone to salmonella). When I use them in say chili con queso, I chop them up roasted skins and all. Makes for an awesome flavor....

 

[SunBurntOrange]

I use them in everything. Cornbread, sauces and stews, grits, mix them into hamburger before making patties, put them in wild rice, make nachos. The uses are endless. And it looks like folks have as many methods for them as they do making BBQ. I always take them charred and whole, leaving the skins on to help prevent freezer burn, and freeze them a dozen or so at a time in ziplock bags. Then take them out as needed. I have found that are easist to peel when they are still in a semi-frozen state. Coarsly chop them in a food processor and there ya go.