Oh boy do we have a treat today. Our local 'Super Duper' market has 'New Mexico Hatch Chile' on sale. It is not the fact that they are on sale. It is that they have these green goblins in stock. Once a year we are treated to the real deal. Do not get me wrong.In California we have Anaheim chili's,(to close to Wally World) and we have great peppers grown in Stockton California. New Hatch Chili is the way green peppers are supposed to look and taste.They are grown in New Mexico. They just have that terroir. I promise that I will never use that word again. They are hot, flavorful and big. WE went to the Super Duper market and bought 10 pounds. This should last us a week. Their are so many dishes and possibility's with these gems. The peppers will be grilled on a mesquite fire to blister the skins. They will be peeled and reserved for future use.
Build a very hot mesquite fire. Clean and oil your grill so the peppers will not stick. Blister all sides of the pepper with the ring of fire. If a pepper pops, it is done. You are not trying to cook the pepper, you are only blistering the skins. If a pepper poofs up it is done.Place in a big bowl and cover. Let the peppers cool for awhile. The skins should just fall off with a gentle scraping.
Salsa was on the agenda today. This salsa has home grown tomatoes, lime and the New Hatch Peppers. A little kiss of salt and we have some killer eats. This salsa was medium hot with a green (verde), wonderful flavor. These peppers are a treat. When the New Hatch Mexican Chili's Bus comes around, be sure to jump on it for a flavorful ride.
I'm with you 100% - Hatch chiles are fantastic. We haven't been able to get fresh ones, so we have to make due with canned.
Your salsa looks great - I love the big hunks of chile!
Hey Mike, I saw your refrigerator. I need to talk Ms. Goofy into installng a couple of kegs too.
Your backyard smelled like NM when you were roasting those.
Just got back from Hatch. We brought back 3 bags(38 lbs each).
Hey Ron, did they roast them for you? I am jealous!
Hey, two posts in a row about chiles. Where's the meat?
Cookiecrumb, Oh you are my Queen of inspiration and clean hair. Only because you have called me on my meat slippage, Ms. Goofy and I are having Bacon/burgers. I got the idea from Rhulman and added my twist. Bye the Bye Rhulman is an ASS! I will spill the beans at the Marin Market in a couple of weeks.
We had to bring them home to roast them, as we live about six hours away.
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