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Has Achieved Nirvana |
‘tis the season and my local Vons (Kroger) has a huge display! 5# bags for $5. Big beautiful chilis. Have you tried Hatch chilis? I not sure how much distribution they have. They grow only in a narrow climate band in northern New Mexico and southern Colorado and it appears they all ripen at once. We can only get them for about two weeks each year. Best salsa and Pico de Gallo ever, even in jars. Remarkable in rice, in stews, in eggs. More flavor than a jalapeño and not as hot. Slightly hotter than a green bell pepper and just as sweet. They make the best cheese stuffed bacon wrapped poppers you will ever eat. Check ‘em out! 
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| "I've got morons on my team." Mitt Romney Minor Deity  |
Well, I'm currently in the land of Chili, but we'll be back in Virginia by the time the Hatch Chile Festival takes place two weeks from now. There is more to New Mexico Chili than that particular cultivar that was developed in the 1890s. Each pueblo in New Mexico has it's own heritage chili that they have grown since time immemorial. One of these days I want to sit down and try all of these different chilis (Acoma, Zia, Isleta, Taos, etc) along side the usual Hatch variety (which is grown in more places than just the Hatch valley). | |||
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Minor Deity |
We're seeing them promoted here, so they seem to be an Oklahoma thing, too. I had never heard of them before. We'll try to grab some before they're gone and try them out!
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Has Achieved Nirvana |
Whenever I drive from home to Tucson or the reverse I go through Hatch, New Mexico. I stop at the Valley Cafe and have at least one Relleno, usually as part of a combo plate. In season, shops have ristras of the mature, smoked red chilis. I asked for chili Rellenos while in Mexico years ago. They did not know what I was talking about. Back in the US, a native told me that Chili Rellenos are a New Mexico dish. Now Mexican restaurants in Colorado serve Rellenos in soft or crispy form. I don't buy ristras because I don't often cook a pot of anything. Ok, I will now quit being more "Hatch" than thou.
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| Foregoing Practicing to Post Minor Deity  |
I don't see them here. Maybe I need to go to a fancy food store in Manhattan or Brooklyn.
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| Pinta & the Santa Maria Has Achieved Nirvana  |
I'm getting jealous and homesick just reading this thread. Hatch chiles are the best, New Mexico style Mexican is my favorite of the Mexican food types. This time of year and later, you can smell the chiles roasting outside. Later, it's the smell of pinon smoke. Sob. Our local grocery has had a Hatch chile festival in the past, where they've roasted the chiles out in the parking lot. Yummmmm. Hopefully they'll do it again. You can buy them canned, online. They're not bad. | |||
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| Has Achieved Nirvana |
Oh? I'll see if I can grow them here!
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Has Achieved Nirvana |
Trader Joe's has a Hatch chili cheese. I don't know if it tastes much like Hatch chilis (I've never had one), but it's a decent cheese. Sort of a combo of a Swiss-type cheese and a Havarti, nutty-ish flavor but slightly creamy texture.  https://beehivecheese.com/prod...ed-butte-hatch-chile
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| Minor Deity |
That cheese looks awesome. I decided to wait until another year to try Hatch chiles. Quirt pointed out that my banana pepper plants, both sweet and hot, are producing more than I can eat. We're thinking of getting a smoker, so smoking peppers could be an interesting option. Hmmm...
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| Has Achieved Nirvana |
Stuff with cheese, wrap with bacon, then smoke. Fantastic!
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| Has Achieved Nirvana |
Hatch chilis at Costco. 
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| Has Achieved Nirvana |
Did you buy a jar? 
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| Has Achieved Nirvana |
What kind of smoker are you considering?
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| Has Achieved Nirvana |
I didn't. It's a really big jar and the label says it should be used within 3 weeks of being opened. I wasn't sure I could come anywhere close to eating all of it. Are you telling me I should reconsider? 
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| Has Achieved Nirvana |
Buy a jar. You will be surprised at how fast it goes. Your supermarket may have smaller jars.
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