Roasting Chiles

[ChileFarmer]

It that time of year again, the new Mex Chiles are hitting the market.
This video tells it all, and the music isn't bad either. CF
http://www.youtube.com/watch?v=TTMauXLY ... re=related

[OSD]

Interesting. Thanks CF.

[Rich777]

That's cool Chile. And alittle Johnny Cash is always good for the soul.

[Papa Tom]

Yep love them hatchaheims.......

[honu41]

Okay fellas.... what are hatch chiles????

PT called 'em "hatchaheims" ... so are they anaheims?

a hui hou,

[JamesB]

Okay fellas.... what are hatch chiles????

Believe these be chiles grown in Hatch, NM...

James.

[bowhnter]

I didn't know they should be kept in the fridge
http://www.hatchnmgreenchile.com/?gclid ... swodlQ3foA


Hey CF...where do you find these Hatch or NM Chiles?

[ChileFarmer]

Mike, of course we grow our own. But I see them in the Mexican markets and at our local Wal-Mart. I would think most upscale stores would have them also. As you can tell our shopping is very limited. The joys of living rural. I love it. Hope you can find some, they are really good. CF

[honu41]

Aloha and mahalo James. They look like anaheims but I wasn't sure. I went on the internet to check and boy there are hundreds of different varieties of chile grown in Hatch, NM.

My wife likes to make chile rellenos but uses ones from the can. Maybe I will buy fresh and roast them myself. Fresh ones are starting to appear in the markets here.

We tried growing them here in our garden but the weather in late spring and early summer doesn't lend itself to a good crop. Last year 4 bushes resulting in 6 peppers!

Thanks again... a hui hou,

[Papa Tom]

I believe I have posted this before but here it is again. I put this together for my sone a few years ago when he was trying to figure which peppers to put in his garden.

[color=darkred]Chili is the recognized spelling of cuisine prepared with Chile peppers (edible or inedible).
Chiles:
Anaheim, developed by Emilo Ortega c1900.
AKA Long green chile W TX & NM Also Long red chile when ripe same regions.
AKA Hatch when grown in Southern NM
AKA Chimayo when grown in Northern NM (The oldest strain considered superior).
Colorado is the dried ripe Anaheim
AKA Red Chile these are the chiles found woven into the long "ristras" seen hanging.
Guajillo and NM Long Red are substitutes.
Improved culivars:
Big Jim
Sandia
Espanola
Pablano, orig fr Puebla Mexico
AKA Pasilla on the West Coast (fresh or dried)
Ancho is dried ripe Pablano, the chile in chili powder.
Mulatto is a close relative that may be substituted.
Habanero, inedible chile consumed for torture in some cultures.
AKA Scotch Bonnet.
Jalapeno, orig fr Jalapa, Veracruz Mexico the most widely used pickled pepper in TX & MX
Chipotle, smoke-dried Jalapeno
Serrano, smaller than Jalapeno is the most widely used fresh pepper in TX & MX.
Pequin, grows wild in southern TX and northern MX.
AKA Piquin
AKA Chiltepin
AKA Chilipiquin
Orig Chiltecpin "flea chile"
3 to 4 Pequins = 1 Serrano = 1/2 Jalapeno
Arbol, "tree chili" these are the skinny red chiles that are crushed and mixed with tomatoes for hot sauce.
Ok now you know, or suspect that I made this all up.


The culprit of the burning feeling you get from jalapeno-loaded Mexican food: chemical compounds called capsaicinoids. The odorless, flavorless substances are hidden in the white flesh inside of peppers. And when you pop a pepper into your mouth, the chemical binds to receptors that respond to pain from heat in the mouth and throat.

The brain gets the message and sends out the body’s “fire squadâ€

[honu41]

Aloha and mahalo for the info on chiles. Saved it to my files.

a hui hou,