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    Hatch Chilies

    Mama's Kitchen (Hope)
    Wed Aug 22, 2012 12:34 pm Groupie
    Hatch chilies are growing in popularity due to there amazing flavor! WTG Hatch, New Mexico!

    In New Mexico, a lot of people say that just by tasting a chili/chile pod they can tell whether the pepper was grown North, or South of Interstate 40 (formerly US Route 66). I40 runs from New Mexico, East toward Texas and West toward Arizona. Believe it or not, the same rule can also be said for North and South Korea.

    One more intriguing fact is that Thai's eat more peppers than any other population in the world (about 5 grams per person a day)! Residents of the Southwest United States are closing the gap quickly though.

    From dozens of yards away, the aroma of roasted Hatch chiles hits my nose — sharp and round, suffused with a distinctive herbaceous apple tone, bolstered by spice and smoke.

    Customers jostle around a black hand-cranked roaster in front of Central Market. It's a breezy Saturday morning, and the shoppers are patiently standing in line for zipped plastic bags of freshly roasted peppers.

    These chiles can be found fresh in a relatively short time period toward the end of August. Though it is only a short late-summer affair you can enjoy them year round if you roast and freeze them! This does not sacrifice any flavor or texture. If you are lucky enough to find them in their mature RED state hang them to dry for year-round convenience. When hung and dried they are called RISTRAS,


    Dried red Hatch chiles have an earthier and sweeter flavor. They can then be used as needed just as you would any dried chile or grind them and create a wonderful chile powder.

    "Most fruits and vegetables lose texture and taste in the freezer, (but) not Hatch. (They hold) together so well," said spokesman Robert Schuller of California-based Melissa's, one of the largest U.S. suppliers of chiles. "But a word of warning," he advised. "The longer Hatch chiles are stored in the freezer, the hotter they get. It's a chemical thing."

    Hatch is a relatively young chile. New Mexicans began growing and harvesting them around 1912. The ancient Anasazi Indians have used chiles in New Mexico since about the year 400, said James Ditmore, international marketing specialist for the New Mexico Department of Agriculture.

    Other states along the Rio Grande may cultivate these prized chiles, but Ditmore said the 4,000-foot elevation gives New Mexico's peppers an edge. "These are peppers bred to grow in New Mexico," the chile aficionado added. "We have hot days and cool nights. Those cool nights create that unique flavor, along with the rich volcanic soil."

    California's Anaheim is a great-grandson of the Hatch and is available year-round. It can substitute in a pinch, but the flavor is different even though the first Anaheim was sprouted from Hatch chile seeds. "The coastal climate in California is milder, so it doesn't have quite the flavor," Ditmore said, "not like our mountain-grown ones."

    What do you think about the Hatch chile?

    Have you tried them?

    How do you like them?

    Have any recipes that uses them that you would like to share with us?
    pinky kookie
    Fri Aug 31, 2012 2:40 pm Groupie

    This is an interesting info about the good Hatch New Mexico Green Chiles, Mama's Kitchen (Hope). Thanks for posting it here.

    And yes, of course I have tried the Hatch Chiles, fresh and canned and they are excellent to use in many dishes.

    Here are these very good recipes that I have tried some of them and liked them:







    PINKY'S NOTE: I always mix creamy chicken soup with 1/2 cup sour cream and 2 fresh, roasted and chopped Hatch chiles, or 2 small cans chopped, Hatch green chiles.
    Also add shredded chicken for chicken enchiladas and their taste is delicious. We love sour cream green enchiladas..!!!
    Wed Sep 05, 2012 7:34 pm Groupie
    The canned "Hatch" chiles may not be the real thing. A company in Deming, NM, cans chiles under the Hatch name, but they reportedly buy chiles from all over the state, not just Hatch. It has a yellow label.

    This is from the website of a local company that does buy , process, and ship Hatch chiles, Biad's:

    "I would like to take this opportunity to clear up a very common misunderstanding regarding Hatch Chile. We receive many calls from people wanting to order a chile called “Hatch Chile”. There is no chile variety called “Hatch Chile”. There is only chile grown IN the Hatch Valley but there is no specific variety that was developed and called by that name. The Hatch valley has produced and continues to produce a lot of chile The varieties that were originally grown in the valley were New Mexico chile varieties. The most popular being New Mexico 6-4, NuMex Big Jim, NuMex Joe E. Parker, NuMex Sandia & others.
    Many people eat and hear of Hatch chile but may not realize that what they are eating or hearing about is an actual specific variety of chile that happened to be grown in the Hatch Valley and simply got labeled a “Hatch” chile. So when you hear of the word Hatch Chile be aware that that could mean any variety of chile that was grown in Hatch regardless of whether or not it is a New Mexico variety.
    Many people today are selling chile under the name of Hatch Chile without it even originating in New Mexico, or even being a New Mexico variety simply to take advantage of the popular name. We are one of the few companies remaining (if not the only one) dedicated to only growing, preserving and providing these authentic New Mexico Green Chile varieties. The Heritage varieties that we sell along with the NuMex Joe E. Parker are the original varieties originally produced in New Mexico."

    We're currently in the middle of green chile season, the supermarkets sell 30 pounds of them in a burlap bag for fifteen bucks. You take the bag out to the roaster in front of the entrance and wait while yours are roasted in front of your eyes (and nose), then haul them home to portion out and freeze them. They peel much easier after thawing.
    Mama's Kitchen (Hope)
    Thu Sep 06, 2012 1:58 pm Groupie
    Thanks you both for sharing that great info~!
    pinky kookie
    Thu Sep 06, 2012 2:11 pm Groupie

    Well, maybe the canned Hatch chiles "may not be the real thing", but they are pretty good when you don't live in New Mexico and cannot get them fresh..!!!. icon_biggrin.gif icon_wink.gif
    Thu Sep 06, 2012 2:24 pm Groupie
    That's true! As my Dad used to say, "It's tougher when there's none". Not very grammatically correct, but true nonetheless. The fact that they have copyrighted the Hatch name without the Hatch connection sticks in a lot of peoples' craws here.
    pinky kookie
    Thu Sep 06, 2012 2:35 pm Groupie

    Yeah your Dad was right, Zeldaz. icon_biggrin.gif icon_wink.gif
    Tue Sep 25, 2012 5:18 pm
    Newbie "Fry Cook" Poster
    Biad Chili is not actually Hatch Chile (at least not 100%), contrary to what you're suggesting. They farm both in the Hatch and Mesilla Valleys and do not claim to only be selling Hatch Chile. The only two farms you'll find online are the Hatch Chile Express and Berridge Farms (dba the hatch chile store). Both are located and farm in the actual Hatch Valley.

    Last edited by Preston.Mitchell on Fri Jan 31, 2014 7:24 pm, edited 1 time in total
    Tue Sep 25, 2012 6:17 pm Groupie
    Preston.Mitchell wrote:
    Biad Chili is not actually Hatch Chile (at least not 100%), contrary to what you're suggesting. They farm both in the Hatch and Mesilla Valleys and do not claim to only be selling Hatch Chile. The only two farms you'll find online are the Hatch Chile Express and Berridge Farms (dba the hatch chile store). Both are located and farm in the actual Hatch Valley.[/url]

    Yes, I know that Biad does not process and sell solely Hatch chiles, and that was not my claim. It would be absurd for them to do so, as they would have to bear the extra expense of transporting a whole lot of pods to their facility here in Las Cruces, rather than build a plant there. This valley (Mesilla) is a huge producer of many varieties of green and red chiles. I quoted from Biad's website because I find what they say about the confusion over what a Hatch chile really is clear ups the misunderstandings very well.
    My primary points, again, are: Hatch is not a type of chile, but a place where many chile varieties are grown, and that just because a product says "Hatch" as a brand name on the label does not necessarily mean the contents were grown anywhere near Hatch. Let the buyer beware!
    Tue Sep 25, 2012 6:22 pm
    Newbie "Fry Cook" Poster
    I apologize, I didn't mean to imply that you were intentionally suggesting that. I just wanted to make it clear icon_smile.gif Biad chili actually had a plant up in Garfield (next to the house I grew up in) and they used to process both chile and onions there. They actually DO bear the cost of bringing the chile that Shane Franzoy grows on their land up in Hatch down to Mesilla though. It is pretty negligible as it would be brought down to I-10 as a finished product even if they were processing it up in Hatch.
    Tue Sep 25, 2012 6:25 pm Groupie
    It's clear we're both tooting the same horn! icon_smile.gif By the way, my favorite restaurant in Hatch is the Pepper Pot, haven't been there in quite awhile. I think it's time for another visit.
    Thu Dec 27, 2012 4:04 pm
    Newbie "Fry Cook" Poster
    Nothing better than green chicken enchiladas at Melva's icon_smile.gif
    Thu Dec 27, 2012 4:18 pm
    Newbie "Fry Cook" Poster
    BTW in NM chile is spelled with an e at the end and the plural is the same as the singular. So it's "Hatch Chile" not "Hatch Chilies" icon_smile.gif
    Thu Dec 27, 2012 7:24 pm Groupie
    Unless you're British! Then they are chillies. icon_lol.gif
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