Wednesday, August 27, 2014
NEW HATCH IS BACK
For several weeks a year the New Hatch Green Chile's roll through town for a short visit. These are the 'Gold Standard' of the green pepper game. We have our Anaheim s and Long Hots but the New Hatch are just something special. These peppers have a cult like following of fans. Anybody from the Southwest or a fan of Tex-Mex foods knows the magic these peppers bring. In the past we needed to be diligent to find these peppers because only a select few markets would carry these peppers. Now for several weeks a year almost every market will stock them. Our local market finally has the New Hatch Green Chile.
I picked up 10 pounds of peppers at 99 cents a pound. The produce manager and I were talking about the ways of cooking and roasting of these peppers when he just happened to mention that I should buy a case. He also made me an offer that I could not refuse. (.70 cents/pd). With a 25 pound case under my arm it was time to get roasting.
Roasting 25 pounds of peppers sounds like a daunting task but is quit easy. We roasted them on our Weber kettle over a very hot mesquite charcoal fire. The idea is to blister the skin. You are not trying to cook them. A couple of turns on the grill and they will blister quickly. They are stacked on a sheet pan to cool. This method steams and loosens the skins for easy peeling. We portion them out and place them in ziploc bags. They are then put in the Chilebrown ice cave for future use. These peppers are so tasty. This case was marked hot and they delivered. We now have a great base for salsas, eggs, chili-verde, and so much more. We are happy.