Hatch green chiles

[tacokick]

We have about 25 lbs that were roasted this morning. Despite our best efforts they are still way too hot to peel and freeze or use and it is nearly 8 pm. What should we do? I'm thinking about buying pounds of ice to cool them down overnight and processing them tomorrow but I don't know if it will work. I don't want to poison people with peppers!

[idoinjuly]

What are you going to do with all of that green chili?!

I'm assuming you tried spreading it out in a single layer and flipping it occasionally?

[eb777888]

I had hatch chili sushi last night and it was sooo good.

I've seen a couple of people post about hatch green chilis on their burgers and it sound sooooo good.

I would probably make a soup out of them somehow. I wonder if you can roast them then freeze them?

[karinothing]

So, when I do this on a small scale I run them under water. But that could be kind of annoying with 25lbs

[idoinjuly]

Sept 7, 2013 19:45:43 GMT -5 eb777888 said:

I had hatch chili sushi last night and it was sooo good.

I've seen a couple of people post about hatch green chilis on their burgers and it sound sooooo good.

I would probably make a soup out of them somehow. I wonder if you can roast them then freeze them?

That sounds amazing!  Where did you get that sushi?

Central Market had some delicious food when they were doing their chili festival.  mmmm.

I know you can roast them and freeze them but I think it would be easier if you also peel them before you freeze them.  I only say this because we have a ton of roasted but not peeled green chili in our freezer and we are both too lazy to do anything with it.

[Deleted]

There is no such thing as too much Hatch green chili.

[eb777888]

Sept 7, 2013 19:48:09 GMT -5 idoinjuly said:

Sept 7, 2013 19:45:43 GMT -5 eb777888 said:

I had hatch chili sushi last night and it was sooo good.

I've seen a couple of people post about hatch green chilis on their burgers and it sound sooooo good.

I would probably make a soup out of them somehow. I wonder if you can roast them then freeze them?

That sounds amazing!  Where did you get that sushi?

Central Market had some delicious food when they were doing their chili festival.  mmmm.

I know you can roast them and freeze them but I think it would be easier if you also peel them before you freeze them.  I only say this because we have a ton of roasted but not peeled green chili in our freezer and we are both too lazy to do anything with it.

Oh, yes, I'd definitely roast then peel them. I've done this in our broiler, the put them in a bowl with plastic wrap and the skin falls off.

Remember yesterday I was telling you how awesome Market Street sushi is? They have hatch chili sushi. OMG. It was so.good. I love when I walk up to that store, I can smell the hatch chilis roasting.

[idoinjuly]

I am so going there to get some tomorrow!

[tacokick]

Sept 7, 2013 19:45:43 GMT -5 eb777888 said:

I had hatch chili sushi last night and it was sooo good.

I've seen a couple of people post about hatch green chilis on their burgers and it sound sooooo good.

I would probably make a soup out of them somehow. I wonder if you can roast them then freeze them?

I'm so jealous of the sushi!! Burgers sound good.

They are roasted so I guess freezing them might be the best choice,

[tdk2]

Can you put them on one layer on a cookie sheet/pop in freezer for a few min? It'll take a hell of a lot of repeats but would prob get the job done so you can peel them. How hard are they to peel? I haven't worked w hatch. But w bell peppers or poblanos and such, you throw them in a plastic bag or bowl covered w Saran Wrap while still hot
And it helps the skin separate from the pepper. (Though I still find poblanos to be a bitch to peel)

[tacokick]

Sept 7, 2013 19:48:09 GMT -5 idoinjuly said:

Sept 7, 2013 19:45:43 GMT -5 eb777888 said:

I had hatch chili sushi last night and it was sooo good.

I've seen a couple of people post about hatch green chilis on their burgers and it sound sooooo good.

I would probably make a soup out of them somehow. I wonder if you can roast them then freeze them?

That sounds amazing!  Where did you get that sushi?

Central Market had some delicious food when they were doing their chili festival.  mmmm.

I know you can roast them and freeze them but I think it would be easier if you also peel them before you freeze them.  I only say this because we have a ton of roasted but not peeled green chili in our freezer and we are both too lazy to do anything with it.

They are roasted and I bought some food handling gloves so I guess peeling and freezing is the best option. Hatch chiles forever!

[tacokick]

Sept 7, 2013 19:55:17 GMT -5 tdk2 said:

Can you put them on one layer on a cookie sheet/pop in freezer for a few min? It'll take a hell of a lot of repeats but would prob get the job done so you can peel them. How hard are they to peel? I haven't worked w hatch. But w bell peppers or poblanos and such, you throw them in a plastic bag or bowl covered w Saran Wrap while still hot
And it helps the skin separate from the pepper. (Though I still find poblanos to be a bitch to peel)

Cookie sheets is a good idea,I wish they weren't so hot still! They are really holding the heat. We brought them home (30-40 minute drive) in a plastic bag so they did steam a bit I think. Maybe it won't be as bad as we fear to peel? 25 lbs is daunting

[tacokick]

Sept 7, 2013 19:44:10 GMT -5 idoinjuly said:

What are you going to do with all of that green chili?!

I'm assuming you tried spreading it out in a single layer and flipping it occasionally?

The peppers are already roasted so i am stuck with a bunch of roasted but still hot chiles. I'm thinking of trying another suggestion of freezing cookie sheets full. It is getting too late for these pepper shenanigans.

I'm think we are going to freeze or can most of them. We live 1,500 miles + of New Mexico so they are a rarity here! Hoping for good chili, burritos and tacos in my future.

[tacokick]

Sept 7, 2013 19:45:44 GMT -5 karinothing said:

So, when I do this on a small scale I run them under water. But that could be kind of annoying with 25lbs

Maybe we could submerge the whole batch in tons of ice water? Normally we wouldn't have so many peppers but NM is on the other side of the country and we couldn't resist a chance to get some. I'm shaking my fist at the minimum order.

[karinothing]

I think you could probably submerge in ice water. I usually peel them under a running faucet. I think it makes it easier.

[tdk2]

I just googled peeling hatch chiles and there were suggestions of having them in plastic bag about that length of time and them peeling under running water. Maybe as you start pulling out handfuls they'll cool enough to be manageable. I do the freezer tray trick all the time because I'm not the best at planning a project to not run all night. Lol. And because I'm impatient. The cookie sheet helps the cooling on both sides, not just he air exposed side in freeZer. Hopefully it's not as bad as you think


Wear shoes, don't don't barefoot. Always amazed how much more my back hurts when I stand barefoot for kitchen projects vs shoes.

Damn sorry about the long night but I think you're right to do them while they're hot or you'll always curse them and not peel after.

[idoinjuly]

Sept 7, 2013 20:05:05 GMT -5 tacokick said:

Sept 7, 2013 19:44:10 GMT -5 idoinjuly said:

What are you going to do with all of that green chili?!

I'm assuming you tried spreading it out in a single layer and flipping it occasionally?

The peppers are already roasted so i am stuck with a bunch of roasted but still hot chiles. I'm thinking of trying another suggestion of freezing cookie sheets full. It is getting too late for these pepper shenanigans.

I'm think we are going to freeze or can most of them. We live 1,500 miles + of New Mexico so they are a rarity here! Hoping for good chili, burritos and tacos in my future.

I totally understand.  My husband is from NM and we lived there for almost 3 years.  His mom used to bring us a bunch of green and red when she would visit us from there, but now she lives in Texas like us, so we don't have a supplier anymore. lol.  Albertsons has frozen green and red Hatch that is actually good.  But you won't need to worry about needing more for a while. lol.

[ginandjucie24]

You can put them in the sink with cold running water. It will cool down chile enough to work with but still keep it warm enough for the flesh of the chile to stay separated from skin only do a handful in the sink at a time so that the water stays cool.

I am from NM and love green chile on everything. Good luck hope you are not up way late.

[tacokick]

Sept 7, 2013 20:20:38 GMT -5 idoinjuly said:

Sept 7, 2013 20:05:05 GMT -5 tacokick said:

The peppers are already roasted so i am stuck with a bunch of roasted but still hot chiles. I'm thinking of trying another suggestion of freezing cookie sheets full. It is getting too late for these pepper shenanigans.

I'm think we are going to freeze or can most of them. We live 1,500 miles + of New Mexico so they are a rarity here! Hoping for good chili, burritos and tacos in my future.

I totally understand.  My husband is from NM and we lived there for almost 3 years.  His mom used to bring us a bunch of green and red when she would visit us from there, but now she lives in Texas like us, so we don't have a supplier anymore. lol.  Albertsons has frozen green and red Hatch that is actually good.  But you won't need to worry about needing more for a while. lol.

Jealous you can just buy them whenever! My husband lived in TX for a while and is addicted. So I had to order some even though they were selling them in huge batches.

[idoinjuly]

That is crazy that the minimum order is 25 pounds!

[ginandjucie24]

You can freeze green chile for up to 11 months.

What I usually do is peel,chop, and season with garlic powder ( 1tsp per I quart) and freeze so that when you are ready to cook with it all you have to do is defrost it.

[tacokick]

Sept 7, 2013 20:25:47 GMT -5 idoinjuly said:

That is crazy that the minimum order is 25 pounds!

Yes! I was appalled but I guess it makes it worth their while to ship them in? It was pretty cheap per pound ($1) so I guess it will save us money in the long run.

[tacokick]

Sept 7, 2013 20:11:41 GMT -5 tdk2 said:

I just googled peeling hatch chiles and there were suggestions of having them in plastic bag about that length of time and them peeling under running water. Maybe as you start pulling out handfuls they'll cool enough to be manageable. I do the freezer tray trick all the time because I'm not the best at planning a project to not run all night. Lol. And because I'm impatient. The cookie sheet helps the cooling on both sides, not just he air exposed side in freeZer. Hopefully it's not as bad as you think


Wear shoes, don't don't barefoot. Always amazed how much more my back hurts when I stand barefoot for kitchen projects vs shoes.

Damn sorry about the long night but I think you're right to do them while they're hot or you'll always curse them and not peel after.

Thanks! I'm glad we are not totally crazy for peeling so many peppers at night!

And thanks for the shoe tip!

[duff]

I'm from Albuquerque and second the suggestion to peel under cold running water. Those suckers will hold the heat in for seemingly ever!

And now I want green chile sushi for dinner....

[zoidberg]

Sept 7, 2013 20:42:29 GMT -5 duff said:

I'm from Albuquerque and second the suggestion to peel under cold running water. Those suckers will hold the heat in for seemingly ever!

And now I want green chile sushi for dinner....

TELL ME WHERE IS THIS GREEN CHILE SUSHI!

[tacokick]

Sept 7, 2013 20:09:29 GMT -5 karinothing said:

I think you could probably submerge in ice water. I usually peel them under a running faucet. I think it makes it easier.

Running water is a good idea. We will switch to that now.

[greenchile1]

I'm from New Mexico. I've just wear gloves and peel them while still hot. I've found it's easier to remove the skin that way. I don't chop before freezing either. And if you freeze flat, you can stack a whole bunch in the freezer. I recently moved across the country and brought a chest freezer full with me. Also, I always leave some intact, but without the skin to make rellenos.

[mandy0810]

Don't peel it before you freeze it. The peel will protect it in the freezer. Before you eat it, you defrost it will the peel on and then peel it before you eat it.

[mandy0810]

Sept 7, 2013 20:44:15 GMT -5 zoidberg said:

Sept 7, 2013 20:42:29 GMT -5 duff said:

I'm from Albuquerque and second the suggestion to peel under cold running water. Those suckers will hold the heat in for seemingly ever!

And now I want green chile sushi for dinner....

TELL ME WHERE IS THIS GREEN CHILE SUSHI!

Sushi king. It's called the NM Roll

[zoidberg]

Sept 7, 2013 21:05:59 GMT -5 mandy0810 said:

Sept 7, 2013 20:44:15 GMT -5 zoidberg said:

TELL ME WHERE IS THIS GREEN CHILE SUSHI!

Sushi king. It's called the NM Roll

I want to go to there.