It's Hatch Time

[SmokinEdge]

What's the best way to get these (individuals) from green to red? View attachment 722312

The red color comes from fully ripening, so to speed the process, place them in a brown paper bag. Keep them in a cool dry place. Won’t take more than several days to a week or so usually to turn red.
We string green just like those and they turn red and dry in a month or six weeks.

 

[tallbm]

You know I still have 10 pounds of roasted vac sealed, but they werent scraped. I messed around and ordered 2 cases one time and didn't realize the amount of peppers I would end up with hahaha.

I kind of wish I didn't get them roasted at all. I now dread scraping the char roasted skin off them as I defrost 1 pound at a time.
These days I now have a Vitamix blender so the skins and seeds are pulverized into nothing noticeable BUT I can't leave the char roasted bits on and do that so scraping it off is where I am.

In the future I am not going to roast unless I specifically want roasted hatch peppers for something. I make sauce out of them most of the time. So everyone please learn from my mistakes and oh, nothing in the world is greater than something like a Vitamix blender (or an almost equivalent Ninja) for all these pepper sauce making adventures. With this Vitamix I never have to remove pepper seeds or strain sauce for skin bits ever again. It pulverizes all of that into the sauce and you can never tell :D

 

[Cody_Mack]

You know I still have 10 pounds of roasted vac sealed, but they werent scraped. I messed around and ordered 2 cases one time and didn't realize the amount of peppers I would end up with hahaha.

I kind of wish I didn't get them roasted at all. I now dread scraping the char roasted skin off them as I defrost 1 pound at a time.
These days I now have a Vitamix blender so the skins and seeds are pulverized into nothing noticeable BUT I can't leave the char roasted bits on and do that so scraping it off is where I am.

In the future I am not going to roast unless I specifically want roasted hatch peppers for something. I make sauce out of them most of the time. So everyone please learn from my mistakes and oh, nothing in the world is greater than something like a Vitamix blender (or an almost equivalent Ninja) for all these pepper sauce making adventures. With this Vitamix I never have to remove pepper seeds or strain sauce for skin bits ever again. It pulverizes all of that into the sauce and you can never tell :D

In my experience (and have read numerous times) they are super easy to peel if you leave the skins on after roasting, packed and sealed.

 

[Cody_Mack]

What if I take a fresh one, stuff it and wrap with bacon (like a popper) and grill. What will happen to the skin? Will it separate and be all like plastic, or will it also roast and be more like a good boudin with the skin?

 

[SmokinEdge]

What if I take a fresh one, stuff it and wrap with bacon (like a popper) and grill. What will happen to the skin? Will it separate and be all like plastic, or will it also roast and be more like a good boudin with the skin?

Skin will be like plastic.

You can do it with jalapeño and sometimes poblano but regular green Chile must be peeled or burned off.

 

[Cody_Mack]

Skin will be like plastic.

You can do it with jalapeño and sometimes poblano but regular green Chile must be peeled or burned off.

Thank you. Sir! Figured best to ask first...

 

[JLinza]

I peel while running under warm water. They seem to peel pretty easy that way.

 

[SmokinEdge]

I peel while running under warm water. They seem to peel pretty easy that way.

Been there done that and will never again peel in water. It washes off that roasted Chile flavor. Also last year we we drove to Mauro farms and bought Chile, I bought 4 sacks so I just had them roast it. Everything was fine and it was fun watching all those roasters in the back going like crazy. Then I saw how they finish the roast, they spray them down with high pressure water at the end, I though Noooo! But it was to late, my Chile was roasted and washed.

I’ll tell you, the Chile was fine for a couple months then started losing flavor noticeably. I chalk that up to the washing to peel. So much better flavor to peel by hand and don’t get to particular about all of those black specs. Flavor is way better and stays longer. That’s just my experience.

 

[ifitsdeadsmokeit]

I bought ten pounds roasted today. Will freeze in quart sizes. I just deskin and remove seeds after thawing. Usually use a light stream of water to clean. The vitamix is a good idea if need a purée, will have to give it a try.

 

[JLinza]

Been there done that and will never again peel in water. It washes off that roasted Chile flavor. Also last year we we drove to Mauro farms and bought Chile, I bought 4 sacks so I just had them roast it. Everything was fine and it was fun watching all those roasters in the back going like crazy. Then I saw how they finish the roast, they spray them down with high pressure water at the end, I though Noooo! But it was to late, my Chile was roasted and washed.

I’ll tell you, the Chile was fine for a couple months then started losing flavor noticeably. I chalk that up to the washing to peel. So much better flavor to peel by hand and don’t get to particular about all of those black specs. Flavor is way better and stays longer. That’s just my experience.

Never noticed. But ill have to try not washing, and see if I notice a difference

 

[tallbm]

In my experience (and have read numerous times) they are super easy to peel if you leave the skins on after roasting, packed and sealed.

Yeah that's what I did. I just had/have so many that like defrosting 3 pounds yesterday and scraping off the char was like a 30 min straight ordeal of mess that my upper back hates hahaha. I then threw them in the vitamix to make a sauce.

With the vitamix, in the future I can just cut the stem off unroasted peppers and throw right in and not have to fool with any of it hahaha. :D