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Posted: 8/15/2009 7:29:55 PM EDT
(edit: just picked up some hatch, mira sol, dynamite, and anaheim chillies. pics from the new chillies at the end of OP and in new post)
Well I picked up about 15-20 lbs of Pueblo and some other kind of green chillis today from a stand on the side of the road, as I usually do. Never got them from this guy before though. I asked him for the hottest ones he had. These are definitely not even close to the hottest ones I've gotten, but damn if they ain't tasty! I usually bag them up into 1-2 lb bags for freezing. I don't usually peel them before freezing, just do a bag at a time when I need them. I did one bag without peeling, then decided, eh, what the hey, lets do half. I've got beers, after all. All together took me about an hour. Took the plastic ba out of the burlap sack.   First plate peeled   Second plate peeled, now i decided it would be stupid only to do half. Well, time for another beer....   Third and final plate. Took about 45 minutes and three beers to get to this point.  Fingers are all pruney like I've been in a bath (bath? what's that?) for an hour.    All bagged up, rooking dericious.   And as a treat to myself, I saved the biggest one and the reddest one (surprised to see that there were only three red ones in the whole batch) to make chicken salad sammiches even more awesome.    NEW EDIT:           |
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Posted: 8/15/2009 7:30:39 PM EDT
[#1]
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Posted: 8/15/2009 7:31:58 PM EDT
[#2]
I visited my brother in New Mexico and I've had my fill of green chilis; they put them on everything. They burn coming out too.
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Posted: 8/15/2009 7:36:51 PM EDT
[#3]
Anaheim peppers are my favorite. Good to make chili with, cut 'em up, clean out the seeds, roast them and then into the pot they go!
I need to make chili tomorrow. |
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Posted: 8/15/2009 7:39:37 PM EDT
[#4]
New Mexico Greens are food for the gods.
And hell yes, they're good on everything. |
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Posted: 8/15/2009 7:40:47 PM EDT
[#5]
Can only get them canned here.
The brand I use is roasted first and then peeled. I use them in Zhukov's enchilada recipe.
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Posted: 8/15/2009 7:45:13 PM EDT
[#6]
Quoted: /threadNew Mexico Greens are food for the gods. And hell yes, they're good on everything. |
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Posted: 8/15/2009 7:51:18 PM EDT
[#7]
Quoted:
Quoted:
/thread
New Mexico Greens are food for the gods. And hell yes, they're good on everything. I've had quite a lot of NM chillies thanks to my friends in Albuquerque. Very very tasy. I honestly can't say that they're better than a lot of ones I've gotten from local CO growers. But no complaints ever on Albuquerque chillies either. As for "good on everything" that is an UNDERSTATEMENT. I'll eat those mofos in my cereal. |
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Posted: 8/15/2009 7:56:00 PM EDT
[#8]
Ever batter them up and fry them?
I bet that would be good. |
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Posted: 8/15/2009 7:58:02 PM EDT
[#9]
Quoted:
Ever batter them up and fry them? I bet that would be good. Stuffed with cheese... Hey, we could call it a "relleno!" I bet we'd sell tons! 
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Posted: 8/15/2009 8:00:29 PM EDT
[#10]
Quoted:
Ever batter them up and fry them? I bet that would be good. Everything is good fried. From twinkies to frog legs. |
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Posted: 8/15/2009 8:05:21 PM EDT
[#11]
Hatch chilies FTW Mmmmmmmmmmmmm
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Posted: 8/16/2009 10:52:42 AM EDT
[#12]
Quoted:
Quoted:
Ever batter them up and fry them? I bet that would be good. Stuffed with cheese... Hey, we could call it a "relleno!" I bet we'd sell tons! Good idea...that sounds great. Except for the name....what a stupid name.... |
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Posted: 8/16/2009 10:57:43 AM EDT
[#13]
Quoted: I visited my brother in New Mexico and I've had my fill of green chilis; they put them on everything. They burn coming out too. A couple of years ago, my local Whole Foods had some hatch chili cheesecake gelato.  I tried some... it was... interesting... cool, creamy cheesecake flavored gelato, but with some heat that kicked in in the back of your throat after you ate it.My coworkers from New Mexico that were always talking smack about how great hatch chilis are were too chicken to taste the gelato. |
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Posted: 8/16/2009 10:58:03 AM EDT
[#14]
Quoted:
Quoted:
Quoted:
/thread
New Mexico Greens are food for the gods. And hell yes, they're good on everything. I've had quite a lot of NM chillies thanks to my friends in Albuquerque. Very very tasy. I honestly can't say that they're better than a lot of ones I've gotten from local CO growers. But no complaints ever on Albuquerque chillies either. As for "good on everything" that is an UNDERSTATEMENT. I'll eat those mofos in my cereal. ROFL. My dad was in the New Mexico area on his harley a few years back, and got really tired of having GREEN FUCKING CHILIS ON EVERY FUCKING DISH. He swore they served pancakes with green chilis. I guess he wasn't lying
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Posted: 8/16/2009 3:31:24 PM EDT
[#15]
Quoted:
Quoted:
Quoted:
Ever batter them up and fry them? I bet that would be good. Stuffed with cheese... Hey, we could call it a "relleno!" I bet we'd sell tons! Good idea...that sounds great. Except for the name....what a stupid name.... True, we need to come up with something better...stuffed green peppers? Ah, no I think that is taken. Oh well let me know what is decided. |
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Posted: 8/16/2009 3:40:30 PM EDT
[#16]
The smell of fresh green chiles roasting is wonderful.
Try slapping a whole roasted and peeled chile atop a good cheeseburger. Yum. Make a pot of green chile with pork, of course! Chile rellenos! Try using green chiles instead of jalapenos on nachos. Good stuff. LOL True about chiles on everything in NM... they put chile con queso (chile in cheese sauce for you yankees) on chicken fried steak down there, instead of cream gravy. It's actually quite good.
This is a special time of year in Colorado––the green chiles are coming in, the Palisade peaches, Olathe sweet corn, and Rocky Ford cantaloupes are rolling in too. Mmmmmmmmmmm!
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Posted: 8/16/2009 5:11:15 PM EDT
[#17]
Quoted:
The smell of fresh green chiles roasting is wonderful.
Try slapping a whole roasted and peeled chile atop a good cheeseburger. Yum. Make a pot of green chile with pork, of course! Chile rellenos! Try using green chiles instead of jalapenos on nachos. Good stuff. LOL True about chiles on everything in NM... they put chile con queso (chile in cheese sauce for you yankees) on chicken fried steak down there, instead of cream gravy. It's actually quite good.
This is a special time of year in Colorado––the green chiles are coming in, the Palisade peaches, Olathe sweet corn, and Rocky Ford cantaloupes are rolling in too. Mmmmmmmmmmm! Chillies BELONG on everything though. I'm not grasping the problem. And those palisade peaches are so good....holy mackerel. We go through a few cases in as many days. |
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Posted: 8/17/2009 8:27:14 AM EDT
[#18]
We're about to take our vacation to our "other" place. That includes a trip to the Espanola, NM Wal-Mart for a box of " Young Guns" Brand from Hatch. I wish I could put up the .jpg of the box design.  The price almost doubles for anything in CO at the street stands. Last yr, 18-22 a bushel. Bet they cost more this yr. We ice them down and roast at home. Usually 10 bucks at one of the street vendors in Denver.
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Posted: 8/17/2009 8:29:49 AM EDT
[#19]
Quoted: +1 Quoted: /threadNew Mexico Greens are food for the gods. And hell yes, they're good on everything. |
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Posted: 8/17/2009 8:30:16 AM EDT
[#20]
HATCH GREEN CHILIES FTMFW!!!!
The Hatch Green Chili festival starts this weekend, and I'm planning on buying 25 pounds of roasted hot chilies and freezing them for future use. These things go great with pork. My wife makes pork enchiladas from the leftovers of my smoked, pulled pork using these, and they are to die for. Also great with tamales. Quesdillas. Green Chile stew. YUM! |
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Posted: 8/17/2009 8:36:41 AM EDT
[#21]
Who DOESN'T like green chilies?
HH |
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Posted: 8/17/2009 9:11:10 AM EDT
[#22]
Razor...freeze'em with the peel on, then peel them when you thaw and use them. Saves the anguish of marathon peeling sessions.
Trust me, I'm a lifer. 
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Posted: 8/17/2009 9:26:15 AM EDT
[#23]
my ulcer just puckered up looking at those...
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Posted: 8/17/2009 9:29:17 AM EDT
[#24]
I have 3 rows of them in my garden.
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Posted: 8/17/2009 9:49:23 AM EDT
[#25]
Why do you peel them?
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Posted: 8/17/2009 10:11:10 AM EDT
[#26]
I have a bunch of verious kinds of peppers laying around. This thread inspiried me to go roast them in the oven and maybe Ill have some enchiladas later!
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Posted: 8/17/2009 10:28:22 AM EDT
[#27]
Quoted:
Razor...freeze'em with the peel on, then peel them when you thaw and use them. Saves the anguish of marathon peeling sessions. Trust me, I'm a lifer. Well as I said that is how I usually do it. But if you do it when they're still hot I've found a lot of times they peel much easier. I was shuckin those things pretty darn fast. And now, every time I grab a bag from the freezer, soon as it's thawed they're ready to eat. |
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Posted: 8/17/2009 10:40:30 AM EDT
[#28]
Quoted: Why do you peel them? Their skin is very tough and pretty much inedible - which is true of a lot of peppers. Those that are should be roasted and skinned. |
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Posted: 8/17/2009 11:03:24 AM EDT
[#29]
LOOKS GOOD !!!!!!!!!
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Posted: 8/17/2009 11:14:10 AM EDT
[#30]
I hate you!
I'm about 5000 miles from anything resembling a green chili! |
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Posted: 8/17/2009 11:40:57 AM EDT
[#31]
I love Green Chile. I eat Hatch Green Chile with just about everything. I am from New Mexico of course.
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Posted: 8/17/2009 12:32:14 PM EDT
[#32]
Oh Hell, I'm blowing post 223, but I see you peeled 'em bare-handed- DON"T pick at yer Arse for a couple days, and ABSOLUTELY NO FAPPING!!
And that chicken Sammich sure looks good! |
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Posted: 8/17/2009 1:02:28 PM EDT
[#33]
Wife's family is from NM and they always get potatoe sacks full of them and have roasting peeling day. They used to make a run back home to NM to get them, but nowadays the farmers fill a semitruck full of them and make the run to California....so much easier as they will roast them in these huge drums with propane while you wait.
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Posted: 8/17/2009 1:10:03 PM EDT
[#34]
I had a pile like this out of my garden. Cleaned them and put them in the freezer bags. Washed off the hands and went in to go to the bathroom. BUUURRNNN.
Make sure you wash all the heat off your hands. Now I use salt on my hands. Gets rid of the oils/heat. Sure taste good roasted.
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Posted: 8/17/2009 1:11:51 PM EDT
[#35]
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Posted: 8/17/2009 1:13:16 PM EDT
[#36]
Mmm... a little salt and some good tequila would make a sweet bedtime story.
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Posted: 8/17/2009 1:58:30 PM EDT
[#37]
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Posted: 8/17/2009 2:04:10 PM EDT
[#38]
Quoted: Quoted: Why do you peel them? Their skin is very tough and pretty much inedible - which is true of a lot of peppers. Those that are should be roasted and skinned. Thanks. |
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Posted: 8/17/2009 2:06:40 PM EDT
[#39]
I spent a year in Santa Fe. While driving around, you'd catch the smell of someone in a parking lot with a turning cage full of green chilies roasting. I'd stop and get a bag for only a couple of dollars- get home- get the grill going- tequila- mexi-beer- I still miss that.
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Posted: 8/17/2009 2:18:11 PM EDT
[#40]
Looks very tasty.
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Posted: 8/17/2009 4:05:47 PM EDT
[#41]
Just made a quick dinner for my brother and me.
Something along the lines of a mexican BLT but I wish I'd had tomatoes. Wuteva, it was awesome as it was. Pretty simple, some little delicious rolls I had topped with cheddar, fresh green chillies, fresh garlic, broil for couple minutes, top with bacon, broil for a few more, add home made chipotle sauce, crack beer, enjoy. Took like....15 minutes maybe. To make. About 2 minutes to inhale. Oh I almost forgot I sliced some fresh jalapenos too for fun. 
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Posted: 8/17/2009 4:10:07 PM EDT
[#42]
Quoted:
Quoted:
+1
Quoted:
/thread
New Mexico Greens are food for the gods. And hell yes, they're good on everything.
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Posted: 8/17/2009 4:16:56 PM EDT
[#43]
Looks tasty.....
What the hell si you avatar eating? |
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Posted: 8/17/2009 4:26:19 PM EDT
[#44]
Quoted:
Just made a quick dinner for my brother and me. Something along the lines of a mexican BLT but I wish I'd had tomatoes. Wuteva, it was awesome as it was. Pretty simple, some little delicious rolls I had topped with cheddar, fresh green chillies, fresh garlic, broil for couple minutes, top with bacon, broil for a few more, add home made chipotle sauce, crack beer, enjoy. Took like....15 minutes maybe. To make. About 2 minutes to inhale. Oh I almost forgot I sliced some fresh jalapenos too for fun. http://i122.photobucket.com/albums/o266/razor11056/Photo0400.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0401.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0402.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0403.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0404.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0405.jpg 10+1= 
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Posted: 8/17/2009 6:31:30 PM EDT
[#45]
Green chile is awesome!. I love the look the waitress gives someone after she asks if they want red or green, and the customer says neither.
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Posted: 8/17/2009 6:41:04 PM EDT
[#46]
Yep, I really loved green chile cheeseburgers when I lived in NM.
Horseman's Haven FTW |
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Posted: 8/17/2009 6:45:09 PM EDT
[#47]
Quoted:
Quoted:
Just made a quick dinner for my brother and me. Something along the lines of a mexican BLT but I wish I'd had tomatoes. Wuteva, it was awesome as it was. Pretty simple, some little delicious rolls I had topped with cheddar, fresh green chillies, fresh garlic, broil for couple minutes, top with bacon, broil for a few more, add home made chipotle sauce, crack beer, enjoy. Took like....15 minutes maybe. To make. About 2 minutes to inhale. Oh I almost forgot I sliced some fresh jalapenos too for fun. 10+1= Oh and I forgot about dessert....now finished. Sorry bout the crappy pic but believe me they were awesome. This is after I threw them all into a tupperware. I was too full to think of it when they were on a plate still. 
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Posted: 8/17/2009 6:48:32 PM EDT
[#48]
When you buy them are the roasted already and you're just peeling the skin off? Is that all the crud on the first pic (charring from the roasting?)
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Posted: 8/17/2009 6:52:04 PM EDT
[#49]
i absolutely love green chile
the state question as most of you NMers know - red or green? they are coming in right about now - need to get out to Albuquerque or Santa Fe the Hatch, NM chile is the best they have a website and will ship anywhere in the US |
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Posted: 8/17/2009 6:57:31 PM EDT
[#50]
Quoted:
When you buy them are the roasted already and you're just peeling the skin off? Is that all the crud on the first pic (charring from the roasting?) Yeah these ones were already roasted. I'll roast them myself just as often as not but this works too. And yeah, that would be the crud. As for red or green....me personally I'll say green. Red is tasty too and I never complain about either. |
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