It's Hatch Time

[SmokinEdge]

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That's what we do. These are Sandia chili's here

Beautiful, nothing like a good ristra.

 

[Rafter H BBQ]

And the red ones will roast fine but are very difficult to peel, not impossible just compared to green ones. They red ones are traditionally laced together on a string and hung to make a ristra (look at my avatar) we dry those in open air and sunshine to then make red Chile powder and pods.

Thanks again Eric, great info from you as per usual. Very interesting…

Would love to try the red ones, but to my knowledge I’ve not seen them around here.

How’s the flavor profile of the red versus the green?

 

[Rafter H BBQ]

View attachment 722281
That's what we do. These are Sandia chili's here

Those look great John, nice job!

 

[Rafter H BBQ]

JLinza , John if I can ask you the same question I asked Eric SmokinEdge . What’s your opinion of flavor difference between the red and green?

 

[SmokinEdge]

Thanks again Eric, great info from you as per usual. Very interesting…

Would love to try the red ones, but to my knowledge I’ve not seen them around here.

How’s the flavor profile of the red versus the green?

The green ones will turn red as they dry. A red Chile pepper is one that is truly ripe, kinda like tomatoes. That’s why they generally come off later in the season on the plant as the plant sees the short daylight and wants to ripen faster to make seed.

The flavor of the red is more earthy where the green is more like a fresh vegetable or “fruity” I prefer the green especially fresh but the red holds its flavor better longer and is more earthy and comforting. Like Posole in winter time, off the chart comfort food, or the Chile adovada is same.

 

[Rafter H BBQ]

The green ones will turn red as they dry. A red Chile pepper is one that is truly ripe, kinda like tomatoes. That’s why they generally come off later in the season on the plant as the plant sees the short daylight and wants to ripen faster to make seed.

The flavor of the red is more earthy where the green is more like a fresh vegetable or “fruity” I prefer the green especially fresh but the red holds its flavor better longer and is more earthy and comforting. Like Posole in winter time, off the chart comfort food, or the Chile adovada is same.

Thanks for the info once again Eric, much appreciated. Maybe I am just overlooking the red ones… I’ll keep an eye out. Sounds mighty tasty, we like Posole… only had it a few times… but it was delicious.

 

[SmokinEdge]

Thanks for the info once again Eric, much appreciated. Maybe I am just overlooking the red ones… I’ll keep an eye out. Sounds mighty tasty, we like Posole… only had it a few times… but it was delicious.

You can dry your own or you should be able to buy red pods bagged and dried. Then I’ll help you make the best red Chile sauce you ever tasted and it’s very simple to make. Once you taste it you won’t want to buy canned again.

 

[Rafter H BBQ]

You can dry your own or you should be able to buy red pods bagged and dried. Then I’ll help you make the best red Chile sauce you ever tasted and it’s very simple to make. Once you taste it you won’t want to buy canned again.

Now that sounds amazing… I’d definitely be up for giving that a go with your most generous offer of guidance. Thank you!

 

[SmokinEdge]

Now that sounds amazing… I’d definitely be up for giving that a go with your most generous offer of guidance. Thank you!

Justin, it will open a whole new flavor profile that can be used many ways. You may wonder “where has this been my whole life” not saying it’s life changing but I’m betting you have never tasted red Chile as it should be. Unless you’ve had it a reputable place in New Mexico. The process is stupid easy but there are pitfalls that I’ll jump you over. Just reach out, I’ll get you going.

 

[Rafter H BBQ]

Justin, it will open a whole new flavor profile that can be used many ways. You may wonder “where has this been my whole life” not saying it’s life changing but I’m betting you have never tasted red Chile as it should be. Unless you’ve had it a reputable place in New Mexico. The process is stupid easy but there are pitfalls that I’ll jump you over. Just reach out, I’ll get you going.

Thanks again! These are on the way…

 

[SmokinEdge]

Thanks again! These are on the way…

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That’s great. Those Barkers are mild in heat but good flavor. Let me know when you are ready. Also the bags they pack reds in are usually perforated and in our dry climate they will dry to crispy if not used right away. They will still work fine but I find it better to store them in their bag inside a 2 gallon zip bag. They stay plyable that way.

 

[BrianGSDTexoma]

View attachment 722281
That's what we do. These are Sandia chili's here

Wow!

 

[JLinza]

JLinza , John if I can ask you the same question I asked Eric SmokinEdge . What’s your opinion of flavor difference between the red and green?

I was gonna comment. But Eric, hit it right on the nose. His description is exactly mine. Red- more earthy Green- more of a fruity flavor. There is no rule in place, but I tend to like beef more with Red and pork more with green. Just something about the combos that just seems right.

 

[BrianGSDTexoma]

Thanks again! These are on the way…

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I was just looking at those as well.

 

[Cody_Mack]

So did you get it done? I trying to decide which to make today. I normally do @tallbm but thinking something new this time?

Brian, sorry to not follow-up...you know how life gets in the way of fun sometimes? Well it seems I get more than my share of that, because it did, again!

Anyhow, I haven't decided on a recipe yet. They all look so good! Thanks so much for the suggestions!

 

[Cody_Mack]

You can dry your own or you should be able to buy red pods bagged and dried. Then I’ll help you make the best red Chile sauce you ever tasted and it’s very simple to make. Once you taste it you won’t want to buy canned again.

Now you got my attention with that one...that is how I really enjoy chiles; making a sauce! Such a unique flavor that you don't get from any other ingredient, or even cuisine for that matter.

What I have on hand right now is fresh, mostly green and some red. I am going to roast them probably tomorrow on the grill. But I want to pick up some more and let them ripen and then dry. Can I do this in a dehydrator?

 

[SmokinEdge]

What I have on hand right now is fresh, mostly green and some red. I am going to roast them probably tomorrow on the grill. But I want to pick up some more and let them ripen and then dry. Can I do this in a dehydrator?

I would think so. I’ve never done it though in a dehydrator.

We always string them up and air dry or better yet sun dry. I think the dehydrator slightly cooks them, where traditionally they are “pruned “ or just air/sun dried.

Now that’s all for reds, but you can roast and peel green Chile and dehydrate. I usually smoke them and after dried they can be crumbled up and added as a seasoning to food, brings a Chile and Smokey flavor. Kind of like a chipotle but can be shaked on food like red pepper flake. Lots of options.

 

[Cody_Mack]

I would think so. I’ve never done it though in a dehydrator.

We always string them up and air dry or better yet sun dry. I think the dehydrator slightly cooks them, where traditionally they are “pruned “ or just air/sun dried.

Now that’s all for reds, but you can roast and peel green Chile and dehydrate. I usually smoke them and after dried they can be crumbled up and added as a seasoning to food, brings a Chile and Smokey flavor. Kind of like a chipotle but can be shaked on food like red pepper flake. Lots of options.

What's the best way to get these (individuals) from green to red?

 

[BrianGSDTexoma]

Can I do this in a dehydrator?

I have done this one time and still have a bunch powder. I cant remember now if using fresh or roasted worked better though?

 

[BrianGSDTexoma]

Here is my thread. Looks like I got a lot more yield from using fresh. Try them both ways and report back.

Drying Hatch Chile unroasted.

Decided to try drying without roasting. Man I wish we would of discussed this before I started this venture. They took twice as long to dry but they got there. They ground up fine. Does taste different but still good. I got as much powder from this one run as I did in all four of the...

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