Thread: 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

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

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

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".

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.

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

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

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

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

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.

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

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

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/

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

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.

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