Bought and split a bushel of roasted Hot Hatch Green Chiles today... set for a year with what I had leftover...
Stocked up on Green Chiles Today
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Had to google it. Looks like self abuse, to me. I thought green chiles were supposed to be milder. I gather not.
navy, if they are too hot you just reduce the amount you use in your food... 
Don't know on that Sky, I got mine from a local grocer and paid $19.98 for the bushel roasted (same price at Wally World) I see advertisements on the "local"channels from Albuquerque for the same price plus $5 to roast them...
Don't know on that Sky, I got mine from a local grocer and paid $19.98 for the bushel roasted (same price at Wally World) I see advertisements on the "local"channels from Albuquerque for the same price plus $5 to roast them...
There's a few websites that sell them, but they're pretty pricey...Here's one:
- newmexicanconnection.com | SHOP ONLINE
$80 for 10 lbs......I realize they have to package them and keep them cold en route, but that still seems a little high to me.
I've got a whole bag of assorted peppers at home. The neighbor brought them over from his garden. I'll take a picture of them when I get home and maybe some of your Pepper Afficianado's can help me decide what to do with them all. I don't even know what kind of peppers half of these are....
http://www.hatch-chile.com/
http://www.nmcchile.com/http://www.nmcchile.com/
http://www.hotchile.com/
Nope, I'm not a customer.
http://www.nmcchile.com/http://www.nmcchile.com/
http://www.hotchile.com/
Nope, I'm not a customer.
Ok folks, I took a picture of my peppers. Any suggestions on how to use them? Besides stuffed peppers, I'm running out of ideas....
Ok folks, I took a picture of my peppers. Any suggestions on how to use them? Besides stuffed peppers, I'm running out of ideas....
Where are the pics?
The top ones on the right look like serranos. They are warm/hot. The others up top could be jalapenos. They are warm to hot. The middle ones look like Pasilla/Poblano. They make excellent chile rellenos (stuffed chiles). They are fairly mild. Not sure what the bottom ones are.
I think I can nail these with my 10 years of grocery experience:
Top right: serranos - I'd roast & peel them and then mash them into a grilled steak.
Top left: Poblano - either rellenos or stuff it with hot italian sausage
Middle: Cubanelle - its a sweet pepper that is slightly less bitter than a green bell pepper.
Bottom: Jalapeno - Can be extremely hot when eaten raw. I roast and peel them and use them as a topping for tacos. If you have tomatoes, onions, & herbs you can add them raw (sparingly) to make a good homemade salsa.
Top right: serranos - I'd roast & peel them and then mash them into a grilled steak.
Top left: Poblano - either rellenos or stuff it with hot italian sausage
Middle: Cubanelle - its a sweet pepper that is slightly less bitter than a green bell pepper.
Bottom: Jalapeno - Can be extremely hot when eaten raw. I roast and peel them and use them as a topping for tacos. If you have tomatoes, onions, & herbs you can add them raw (sparingly) to make a good homemade salsa.
Very nice. We're heading down to NM in Sept. We'll be picking up our chiles then, and we need a new ristra, the wind has torn ours apart.
Just ate at Little Anitas in Denver yesterday, and the chilis in their green chile were FRESH!, and had that fresh roasted flavor, YUM!
Just ate at Little Anitas in Denver yesterday, and the chilis in their green chile were FRESH!, and had that fresh roasted flavor, YUM!
If you can find a copy of Chile Pepper magazine, they usually have ads for shipping chiles.
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