Hatch chiles have a "cachet" all their own. . .sort of like "terroir" in wine. . .and some are hotter than others, but, oh my, the smell of them roasting on the grill!! There are several "varieties" grown (one is the "Big Jim"), but the thing that makes them "Hatch" is that they are gown in/around. . . . Hatch, NM.
Debz. . .depends on your sensitivity. . .I usually roast aboaut 20 lbs in the fall and freeze them for future use during the year. They do not bother me at all. . .neither do jalapenos (at least, not my hands. . .eyes, yes!!).
ctchandler. . .you can use them most anywhere. . .my favorite "thing" is Pink Adobe Green Chile Stew. . .recipe "googable" on line. . .another "thing". . .pile them on top of a burger topped with a really good melty cheese (pepper jack if you like it spicy!). . . also on eggs. . .or in an omlet. . . recently saw a recipe for a green chile and apple pie. . . .(google "Homesick Texan"). Another link ( if it comes thru) that will probably have more than you ever want to know!!
http://ths.gardenweb.com/forums/load...331512210.html. Bottom line. . .buy. . .roast. . . enjoy!!
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