Two bushels of New Mexican hatch chiles arrived today from a friend in Texas via FedEx. I've roasted them. They are steaming in big brown paper bags. : Peel before freezing? And, most favorite recipes?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I'd peel before freezing. And here's a great recipe! http://www.food52.com/recipes...
Yes! I see many Devils on Hatchback all lined up like soldiers on movie nights this winter.
I am so jealous! I grew up in El Paso and love this time of year there with the huge roasters of green chile in the grocery store parking lots - best smell in the world! I always peel before freezing.
pierino is a trusted source on General Cooking and Tough Love.
Yes Tish S, there is something wonderful about that smell. I just flame roasted some myself a couple of days ago. I love this time of year. The ones I bought have been really, consistantly hot. But you can't tell from looking at them which will be hot and which will be mild. The produce manager I work with told me that this batch would be hot but only the growers seem to know.
Central Market roasts them for us, so we buy them by the pound. I put them in plastic bags and freeze ---I've never peeled them first. I'm pretty lazy. Green chili stew is my favorite recipe...or Deborah Madison's green chili potato gratin. Both recipes are on epicurious.
I would not peel before freezing!
I also do not peel before freezing. Roasted chiles are very easy to peel once they have defrosted just a bit. There are a lot of excellent recipes for Hatch chiles on this site. I like to make this green chile with hatch chiles when I can source them(http://www.food52.com/recipes...) -- a recipe inspired by a dish my grandmother used to make. Aargersi's Salsa Asada is divine (http://www.food52.com/recipes...) -- perfect for the summer! I also love arielleclementine's Green Chile Country Gravy.
Thanks everyone, I am inspired. I roasted and peeled until midnight, but now I have an arsenal of ready-to-go hatches to get me through the winter. Salsa asada is first up on the agenda! And I do believe what Pierino says about the spiciness; my chiles vary tremendously on the Scoville scale, and the color does not give a clue to the heat. It's like playing hatch chile roulette.
Love Hatch chiles, too! I like to peel them before freezing so all I need to do when ready to use is defrost them. One of our favorites ways to use them is to slice them, lay on a flour tortilla, top with shredded cheese, and microwave until melted.
Please enter a valid email address.
Well played. You deserve a cookie.
It's got you covered on all fronts for just $199.
Food52 x Staub 2-in-1 MVP(an)
This Garlic Bread Went to Space
Mediterranean Kitchen Mats in Bold New Patterns
Tempura Fiddleheads with Sriracha Sauce
Off-the-Beaten-Path Picks for Mom