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Thread: I took some NuMex green chile to our block party tonight

  1. #1
    Bryan Guest

    Default I took some NuMex green chile to our block party tonight

    Ingredients:

    Hatch Chilies (Big Jims)
    Water
    Salt
    Corn Starch

    I fried up some corn tortillas too. I brought home one tortilla, but I assume that the reason why is that the chile ran out. One of my neighbors told me that she grew up in Roswell, NM, and I went back home and got her a bag of peppers. I love these block parties.

    --Bryan

  2. #2
    Sqwertz Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On Tue, 18 Sep 2012 19:13:29 -0700 (PDT), Bryan wrote:

    > Ingredients:
    >
    > Hatch Chilies (Big Jims)
    > Water
    > Salt
    > Corn Starch


    The ingredients had potential, but you for got a bunch of stuff that
    could have made that much better. You didn't say how you prepared the
    chiles, either.

    And NuMex, Big Jims, and Hatch all claim to be different cultivars.

    -sw

  3. #3
    Sqwertz Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On Wed, 19 Sep 2012 12:14:41 -0500, Sqwertz wrote:

    > On Tue, 18 Sep 2012 19:13:29 -0700 (PDT), Bryan wrote:
    >
    >> Ingredients:
    >>
    >> Hatch Chilies (Big Jims)
    >> Water
    >> Salt
    >> Corn Starch

    >
    > The ingredients had potential, but you for got a bunch of stuff that
    > could have made that much better. You didn't say how you prepared the
    > chiles, either.
    >
    > And NuMex, Big Jims, and Hatch all claim to be different cultivars.


    Typo "Numex Big Jims and Hatch claim to be different cultivars". By
    "Hatch", I'm referring to the mass produced seasonal peppers that are
    were everywhere a week ago.

    -sw

  4. #4
    Steve Pope Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Sqwertz <[email protected]> wrote:

    >And NuMex, Big Jims, and Hatch all claim to be different cultivars.


    I thought that NuMex included the Big Jim cultivar (as well as
    Sandia and others), while Hatch is a trade association designation
    for Mesilla Valley peppers.


    Steve

  5. #5
    Nunya Bidnits Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Sqwertz <[email protected]> wrote:
    > On Tue, 18 Sep 2012 19:13:29 -0700 (PDT), Bryan wrote:
    >
    >> Ingredients:
    >>
    >> Hatch Chilies (Big Jims)
    >> Water
    >> Salt
    >> Corn Starch

    >
    > The ingredients had potential, but you for got a bunch of stuff that
    > could have made that much better. You didn't say how you prepared the
    > chiles, either.
    >
    > And NuMex, Big Jims, and Hatch all claim to be different cultivars.
    >


    True, but they are all variants of "Long Green Chile".



  6. #6
    Janet Wilder Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On 9/18/2012 9:13 PM, Bryan wrote:
    > Ingredients:
    >
    > Hatch Chilies (Big Jims)
    > Water
    > Salt
    > Corn Starch


    Is this a recipe?

    I roast the peppers on the gas grill then put them in a large plastic
    bag with a piece of damp paper toweling for a couple of hours. When
    they are completely cool, I peel them (this method makes them easy to
    peel so no need to run them under water and lose flavor), seed them and
    chop them.

    Here's a recipe I like because it tempers the "hot" of the chilies,
    which I have trouble eating, but leaves a lot of the flavor. I like it
    with eggs and on top of a cheeseburger, it's fabulous.



    Hatch green chile sauce


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 tablespoons vegetable oil
    1 large onion -- chopped
    3 cloves garlic -- minced
    2 tablespoons all-purpose flour
    2 cups chopped roasted Hatch green chili peppers
    2 cups chicken stock
    1 teaspoon salt
    1 teaspoon ground coriander

    in a heavy saucepan, warm the oil over medium heat. Add the onion and
    sauté until well softened, about 5 minutes. Stir in the garlic and
    sauté for an additional minute, then add the flour and continue cooking
    for another 1 or 2 minutes. Mix in the chile. Pour in the stock and
    add the seasonings. Bring the mixture to a boil. Reduce the heat to a
    low simmer and cook for about 15 minutes, until thickened but still very
    pourable.

    This sauce freezes well, too.







    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  7. #7
    Janet Bostwick Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On Wed, 19 Sep 2012 13:12:47 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/18/2012 9:13 PM, Bryan wrote:
    >> Ingredients:
    >>
    >> Hatch Chilies (Big Jims)
    >> Water
    >> Salt
    >> Corn Starch

    >
    >Is this a recipe?
    >
    >I roast the peppers on the gas grill then put them in a large plastic
    >bag with a piece of damp paper toweling for a couple of hours. When
    >they are completely cool, I peel them (this method makes them easy to
    >peel so no need to run them under water and lose flavor), seed them and
    >chop them.
    >
    >Here's a recipe I like because it tempers the "hot" of the chilies,
    >which I have trouble eating, but leaves a lot of the flavor. I like it
    >with eggs and on top of a cheeseburger, it's fabulous.
    >
    >
    >
    > Hatch green chile sauce
    >
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    > 3 tablespoons vegetable oil
    > 1 large onion -- chopped
    > 3 cloves garlic -- minced
    > 2 tablespoons all-purpose flour
    > 2 cups chopped roasted Hatch green chili peppers
    > 2 cups chicken stock
    > 1 teaspoon salt
    > 1 teaspoon ground coriander
    >
    >in a heavy saucepan, warm the oil over medium heat. Add the onion and
    >sauté until well softened, about 5 minutes. Stir in the garlic and
    >sauté for an additional minute, then add the flour and continue cooking
    >for another 1 or 2 minutes. Mix in the chile. Pour in the stock and
    >add the seasonings. Bring the mixture to a boil. Reduce the heat to a
    >low simmer and cook for about 15 minutes, until thickened but still very
    >pourable.
    >
    >This sauce freezes well, too.


    Thank you for the recipe. I just roasted mine yesterday. I peel and
    seed mine then lay 4 to 6 of them on a sheet of plastic wrap and roll
    them up like a cigar. 4 or 6 is typical of the recipes I use. I find
    the cigar overwrap shape easy to thaw and almost impervious to freezer
    damage.
    Janet US

  8. #8
    Sqwertz Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On Wed, 19 Sep 2012 17:33:57 +0000 (UTC), Steve Pope wrote:

    > Sqwertz <[email protected]> wrote:
    >
    >>And NuMex, Big Jims, and Hatch all claim to be different cultivars.

    >
    > I thought that NuMex included the Big Jim cultivar (as well as
    > Sandia and others), while Hatch is a trade association designation
    > for Mesilla Valley peppers.


    You thought or you knew?

    That say that the bulk of the Hatch are none of the NuMex varieties
    unless you get some from a specialty grower who specifically grows one
    or the order NuMex's.

    -sw

  9. #9
    Sqwertz Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On Wed, 19 Sep 2012 13:05:53 -0500, Nunya Bidnits wrote:

    > Sqwertz <[email protected]> wrote:
    >> On Tue, 18 Sep 2012 19:13:29 -0700 (PDT), Bryan wrote:
    >>
    >>> Ingredients:
    >>>
    >>> Hatch Chilies (Big Jims)
    >>> Water
    >>> Salt
    >>> Corn Starch

    >>
    >> The ingredients had potential, but you for got a bunch of stuff that
    >> could have made that much better. You didn't say how you prepared the
    >> chiles, either.
    >>
    >> And NuMex, Big Jims, and Hatch all claim to be different cultivars.
    >>

    >
    > True, but they are all variants of "Long Green Chile".


    Well, actually they're red.... ;-) I usually can find a whole bunch
    of red and orange ones this time of the season (which is what I was
    waiting for) but all my stores went from greens to none for sale.

    -sw

  10. #10
    Steve Pope Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Sqwertz <[email protected]> wrote:

    >On Wed, 19 Sep 2012 17:33:57 +0000 (UTC), Steve Pope wrote:
    >
    >> Sqwertz <[email protected]> wrote:
    >>
    >>>And NuMex, Big Jims, and Hatch all claim to be different cultivars.

    >>
    >> I thought that NuMex included the Big Jim cultivar (as well as
    >> Sandia and others), while Hatch is a trade association designation
    >> for Mesilla Valley peppers.

    >
    >You thought or you knew?


    I at one point knew; now I just think I know.


    Steve

  11. #11
    Janet Wilder Guest

    Default Re: I took some NuMex green chile to our block party tonight

    On 9/19/2012 1:37 PM, Janet Bostwick wrote:
    > On Wed, 19 Sep 2012 13:12:47 -0500, Janet Wilder
    > <[email protected]> wrote:
    >
    >> On 9/18/2012 9:13 PM, Bryan wrote:
    >>> Ingredients:
    >>>
    >>> Hatch Chilies (Big Jims)
    >>> Water
    >>> Salt
    >>> Corn Starch

    >>
    >> Is this a recipe?
    >>
    >> I roast the peppers on the gas grill then put them in a large plastic
    >> bag with a piece of damp paper toweling for a couple of hours. When
    >> they are completely cool, I peel them (this method makes them easy to
    >> peel so no need to run them under water and lose flavor), seed them and
    >> chop them.
    >>
    >> Here's a recipe I like because it tempers the "hot" of the chilies,
    >> which I have trouble eating, but leaves a lot of the flavor. I like it
    >> with eggs and on top of a cheeseburger, it's fabulous.
    >>
    >>
    >>
    >> Hatch green chile sauce
    >>
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 3 tablespoons vegetable oil
    >> 1 large onion -- chopped
    >> 3 cloves garlic -- minced
    >> 2 tablespoons all-purpose flour
    >> 2 cups chopped roasted Hatch green chili peppers
    >> 2 cups chicken stock
    >> 1 teaspoon salt
    >> 1 teaspoon ground coriander
    >>
    >> in a heavy saucepan, warm the oil over medium heat. Add the onion and
    >> sauté until well softened, about 5 minutes. Stir in the garlic and
    >> sauté for an additional minute, then add the flour and continue cooking
    >> for another 1 or 2 minutes. Mix in the chile. Pour in the stock and
    >> add the seasonings. Bring the mixture to a boil. Reduce the heat to a
    >> low simmer and cook for about 15 minutes, until thickened but still very
    >> pourable.
    >>
    >> This sauce freezes well, too.

    >
    > Thank you for the recipe. I just roasted mine yesterday. I peel and
    > seed mine then lay 4 to 6 of them on a sheet of plastic wrap and roll
    > them up like a cigar. 4 or 6 is typical of the recipes I use. I find
    > the cigar overwrap shape easy to thaw and almost impervious to freezer
    > damage.
    > Janet US
    >


    Thanks for that idea. I might use it next year.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  12. #12
    Nunya Bidnits Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Janet Bostwick <[email protected]> wrote:
    > On Wed, 19 Sep 2012 13:12:47 -0500, Janet Wilder
    > <[email protected]> wrote:
    >
    >> On 9/18/2012 9:13 PM, Bryan wrote:
    >>> Ingredients:
    >>>
    >>> Hatch Chilies (Big Jims)
    >>> Water
    >>> Salt
    >>> Corn Starch

    >>
    >> Is this a recipe?
    >>
    >> I roast the peppers on the gas grill then put them in a large plastic
    >> bag with a piece of damp paper toweling for a couple of hours. When
    >> they are completely cool, I peel them (this method makes them easy to
    >> peel so no need to run them under water and lose flavor), seed them
    >> and chop them.
    >>
    >> Here's a recipe I like because it tempers the "hot" of the chilies,
    >> which I have trouble eating, but leaves a lot of the flavor. I like
    >> it with eggs and on top of a cheeseburger, it's fabulous.
    >>
    >>
    >>
    >> Hatch green chile sauce
    >>
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 3 tablespoons vegetable oil
    >> 1 large onion -- chopped
    >> 3 cloves garlic -- minced
    >> 2 tablespoons all-purpose flour
    >> 2 cups chopped roasted Hatch green chili peppers
    >> 2 cups chicken stock
    >> 1 teaspoon salt
    >> 1 teaspoon ground coriander
    >>
    >> in a heavy saucepan, warm the oil over medium heat. Add the onion
    >> and sauté until well softened, about 5 minutes. Stir in the garlic
    >> and sauté for an additional minute, then add the flour and continue
    >> cooking for another 1 or 2 minutes. Mix in the chile. Pour in the
    >> stock and add the seasonings. Bring the mixture to a boil. Reduce
    >> the heat to a low simmer and cook for about 15 minutes, until
    >> thickened but still very pourable.
    >>
    >> This sauce freezes well, too.

    >
    > Thank you for the recipe. I just roasted mine yesterday. I peel and
    > seed mine then lay 4 to 6 of them on a sheet of plastic wrap and roll
    > them up like a cigar. 4 or 6 is typical of the recipes I use. I find
    > the cigar overwrap shape easy to thaw and almost impervious to freezer
    > damage.
    > Janet US


    I recommend freezing them with the skins on. This helps protect them in the
    freezer, and when ready to use, you just have to run some hot water over
    each frozen pepper for a couple seconds and the skin all slides right off.

    MartyB



  13. #13
    Nunya Bidnits Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Sqwertz <[email protected]> wrote:
    > On Wed, 19 Sep 2012 13:05:53 -0500, Nunya Bidnits wrote:
    >
    >> Sqwertz <[email protected]> wrote:
    >>> On Tue, 18 Sep 2012 19:13:29 -0700 (PDT), Bryan wrote:
    >>>
    >>>> Ingredients:
    >>>>
    >>>> Hatch Chilies (Big Jims)
    >>>> Water
    >>>> Salt
    >>>> Corn Starch
    >>>
    >>> The ingredients had potential, but you for got a bunch of stuff that
    >>> could have made that much better. You didn't say how you prepared
    >>> the chiles, either.
    >>>
    >>> And NuMex, Big Jims, and Hatch all claim to be different cultivars.
    >>>

    >>
    >> True, but they are all variants of "Long Green Chile".

    >
    > Well, actually they're red.... ;-) I usually can find a whole bunch
    > of red and orange ones this time of the season (which is what I was
    > waiting for) but all my stores went from greens to none for sale.
    >
    > -sw


    I think you have to grow your own to get any appreciable supply of ripe red
    fresh peppers of the varieties that are usually dried when ripe.

    Fresh, almost black-ripe chilacas are wonderful, and rare. Excellent in
    mole. Hopefully next summer I can resume larger scale gardening and there
    will be plenty. ;-)

    MartyB



  14. #14
    Don Martinich Guest

    Default Re: I took some NuMex green chile to our block party tonight

    In article <k3cvm5$eno$[email protected]>,
    [email protected] (Steve Pope) wrote:

    > Sqwertz <[email protected]> wrote:
    >
    > >And NuMex, Big Jims, and Hatch all claim to be different cultivars.

    >
    > I thought that NuMex included the Big Jim cultivar (as well as
    > Sandia and others), while Hatch is a trade association designation
    > for Mesilla Valley peppers.
    >
    >
    > Steve


    That's correct except for the Mesilla Valley part. The Hatch Valley is
    further up the Rio Grande. The Mesilla Valley is in the Las Cruces area.
    (Of course, somebody may be cheating in their labeling....) I suspect
    the microenvironments are similar enough to make little difference in
    the produce. I assume the larger growers plant varieties from
    N.M.State's chile breeding program eg. 'Numex' etc.
    http://www.chilepepperinstitute.org/

  15. #15
    Steve Pope Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Don Martinich <[email protected]> wrote:

    >That's correct except for the Mesilla Valley part. The Hatch Valley is
    >further up the Rio Grande. The Mesilla Valley is in the Las Cruces area.


    Yeah, as a Californian, I like to see a ridge, or at least a rise,
    before believing adjacent level areas are distinct different "valleys".

    Do they have two separate rivers? They are both the Rio Grande,
    I think.


    Steve

  16. #16
    Don Martinich Guest

    Default Re: I took some NuMex green chile to our block party tonight

    In article <k3efth$2ar$[email protected]>,
    [email protected] (Steve Pope) wrote:

    > Don Martinich <[email protected]> wrote:
    >
    > >That's correct except for the Mesilla Valley part. The Hatch Valley is
    > >further up the Rio Grande. The Mesilla Valley is in the Las Cruces area.

    >
    > Yeah, as a Californian, I like to see a ridge, or at least a rise,
    > before believing adjacent level areas are distinct different "valleys".
    >
    > Do they have two separate rivers? They are both the Rio Grande,
    > I think.
    >
    >
    > Steve


    They are both on or near the Rio Grande. Hatch is about 35mi. upstream
    from Mesilla. The satellite image on Google give you a good idea of the
    geography of the area.

  17. #17
    Steve Pope Guest

    Default Re: I took some NuMex green chile to our block party tonight

    Don Martinich <[email protected]> wrote:

    > [email protected] (Steve Pope) wrote:


    >
    >> Don Martinich <[email protected]> wrote:
    >>
    >> >That's correct except for the Mesilla Valley part. The Hatch Valley is
    >> >further up the Rio Grande. The Mesilla Valley is in the Las Cruces area.

    >>
    >> Yeah, as a Californian, I like to see a ridge, or at least a rise,
    >> before believing adjacent level areas are distinct different "valleys".
    >>
    >> Do they have two separate rivers? They are both the Rio Grande,
    >> I think.


    >They are both on or near the Rio Grande. Hatch is about 35mi. upstream
    >from Mesilla. The satellite image on Google give you a good idea of the
    >geography of the area.


    Yeah, I would say that Mesilla Valley is an actual geographical valley,
    whereas "Hatch Valley" is just a marketing term used by chile
    trade groups. Since the Mesilla Valley is so large (extending
    into Texas, towards Carlsbad Caverns and yes they grow chiles
    in that part of Texas), the Hatch people did not want to choose
    "Mesilla Valley" as their trade name so they hatched (so to speak)
    the name "Hatch Valley".

    From the Google Satellite pictures it is clear that Hatch is
    just sitting in the Rio Grande Valley, and there is no distinct
    surrounding valley unique to Hatch. Whereas the Mesilla Valley
    spreads out over a larger area -- it's where the Rio Grande valley
    becomes wide.


    Steve

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