Green Chillies

[ksmoker]

Planted 45 plants this spring and just finished roasting the last of them, what a great year. This weekend going to load up the dehydrator and make some red chilli powder, I use a lot of it in rubs. Really been blessed

 

[GaryHibbert]

What kind of chiles??  I would love to have that many plants

Gary

 

[chef jimmyj]

I learned a expensive lesson on Chilies. I received 10Lbs of Hatch Big Jim's, $65 delivered. I have no grill or roaster to char the chilies and found stove top roasting is painfully slow because the chilies are much longer than the burners. I have frequently seen Bell Peppers roasted in the broiler and went for it. All seemed to work well, not totally charred but mostly black and blistered. Put them in bags to steam the skin loose, all seemed well. After an hour I went to pull the skins...Big trouble! The Broiler COOKS the chillies soft. Large portions of the meat were either mush or stuck to the uncharred skins. I ended up with about 3 Pounds of peeled chile meat...$20 per Pound is pretty Salty! Oh well lesson learned...JJ

 

[jirodriguez]

 
I learned a expensive lesson on Chilies. I received 10Lbs of Hatch Big Jim's, $65 delivered. I have no grill or roaster to char the chilies and found stove top roasting is painfully slow because the chilies are much longer than the burners. I have frequently seen Bell Peppers roasted in the broiler and went for it. All seemed to work well, not totally charred but mostly black and blistered. Put them in bags to steam the skin loose, all seemed well. After an hour I went to pull the skins...Big trouble! The Broiler COOKS the chillies soft. Large portions of the meat were either mush or stuck to the uncharred skins. I ended up with about 3 Pounds of peeled chile meat...$20 per Pound is pretty Salty! Oh well lesson learned...JJ

Ouch! That sucks.

I love the Big Jim variety, lots of meat and good heat. I use my 22.5" Webe Kettle to roast them, works well.

 

[mootso]

Hey fellas

Headed to hatch today to pick up some Green fresh roasted chili. So you know I have tried many ways to roast them. These days I just let the vendors do the roasting for me. so much quicker and easier. I am sure you guys don't have the large roaster the vendors have where you are from if they do take advantage. So if you don't back to the grill and oven which perfectly OK It makes a great way to make you house smell yummy.  I discovered that if you let them cool for a few hours them place them in fridge overnight the skin slides right off the next morning. I don't do that with 25lbs of Chili, way to much work. What I do is I freeze the whole batch from hatch in 1lbs baggies. I then thaw out what I am going to use and I get the same results. with skin, it slide right off. hope this helps. This year, think I am going to dehydrate them, smoke them, crush it all up, then add a few other spices to make a green chili rub.

 

[jirodriguez]

 
Hey fellas

Headed to hatch today to pick up some Green fresh roasted chili. So you know I have tried many ways to roast them. These days I just let the vendors do the roasting for me. so much quicker and easier. I am sure you guys don't have the large roaster the vendors have where you are from if they do take advantage. So if you don't back to the grill and oven which perfectly OK It makes a great way to make you house smell yummy.  I discovered that if you let them cool for a few hours them place them in fridge overnight the skin slides right off the next morning. I don't do that with 25lbs of Chili, way to much work. What I do is I freeze the whole batch from hatch in 1lbs baggies. I then thaw out what I am going to use and I get the same results. with skin, it slide right off. hope this helps. This year, think I am going to dehydrate them, smoke them, crush it all up, then add a few other spices to make a green chili rub.

You lucky dog! I sooooo miss having easy access to good Hatch chili's - my favorites are the Big Jim medium/hot. Big flesh chili's with lots of flavor and just the right amount of heat!

 

[coloradopdm]

some info for those that can't get fresh green chilies to roast. There are a few company's that fire roast, chop and package green chili from southern NM. younggunsproduce.com, Bueno, hatch chili are a few that package roasted green chili. I have seen these items in the grocery store. You may be able to get your local store to bring them in or you can order them online direct. Only green chilies from New Mexico will be labeled as such. I know this only because I sell seed to the growers in New Mexico.


n June 17, 2011, the New Mexico Chile Advertising Act went into effect. Section 25-11-3 of this act states that it is unlawful for a person to knowingly advertise, describe, label, or offer for sale a product as containing New Mexico chile, unless the chile peppers or chile peppers in the product were grown in New Mexico

 

[mootso]

doomsday.jpg

• mootso
• Nov 9, 2015

I wonder if there are green chili seeds in the  dooms day Vault..

 

[chef jimmyj]

Living in NJ I mail ordered fresh Big Jim's a couple years ago. Best price was $60 for Ten pounds including shipping. Good eats but not cheap. To have the frozen roasted chiles shipped was twice that price and you had to take 2LB bags. A lot to defrost and hold for a couple of Tablespoons for an Omelet or Cheese Burger...JJ

 

[mootso]

Ok fellas, I did it. took some of the green chili from hatch and thawed it, dehydrated it, smoked using hickory, then ground it using my coffee grinder. It came out amazing.  Now I sprinkle it on everything. Life is good. PS lesson learned, wear a mask when grinding or do it outside.

 

[jirodriguez]

 
Ok fellas, I did it. took some of the green chili from hatch and thawed it, dehydrated it, smoked using hickory, then ground it using my coffee grinder. It came out amazing.  Now I sprinkle it on everything. Life is good. PS lesson learned, wear a mask when grinding or do it outside.

Oh if you really want a rude awakening do that with some habanero's. I was smoking some pork butts the other day and my neighbor came over with a small paper bag FULL of habanero peppers. So I cut them in half and tossed them onto the smoker for about 2-3 hrs. Then into the dehydrator till they were bone dry. Final step was grinding them outside with my small coffee/spice grinder. Everything went well until a gust of wind came up right as I pulled the top off of the grinder to empty it. I didn't even get a direct face full of the fumes but just a glancing inhale had me coughing and my eyes watering for a few minutes.

Then I remembered I have a respirator and some swim goggles in the garage... lol.