Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fresh roastd chillie

Thinking Hatch peppers are just an August-September thing Sean.

But I'm no expert and you do raise a good point.

I hear ya David. They have to ripen and turn red. Have plenty of red jalapenos in the back yard now. I see plenty labeled New Mexico that are dried, sometimes green, but never fresh and labeled Hatch?

Oh well, I'm not in a bad situation like the Northern/Midwest crowd by any means.

Where do you find the ones from pueblo? In-town all I have seen is hatch. Thanks!

In addition to Hatch chiles, Fresh Market also had this.



The chiles I bought were labeled "Hatch Chiles Mild CV". I wouldn't call them mild. After roasting, peeling, seeding and stuffing 18 of them, my hands had a nice burn going. Took a couple applications of Lubriderm to take it to a dull roar.

What exactly do you do with these peppers?

I garden and love habaneros; have been drying them and making a kick-butt pepper powder with them for years. I have a bunch of poblano peppers coming on now and wondering what to do with them. Was considering drying them and making a green chili powder for a tomatillo chili I make. When frozen don’t they just thaw as a slimy mess?

The Farmers Market in Old Colorado City in the park has them. There is a coffee shop/fruit stand just before you hit Penrose on hwy 15 that sells them. It is north of the bridge that goes over hwy 50. The Happy Apple farm in Penrose has them.

Several vegetable stands east of Pueblo on HWY 50 too

That guy on the corner of Union and Academy is WAY over priced with Hatch Chilles.

Hatch Cilles is were they are grown in NM, not a particular strain

Thanks for the Intel. I'm familiar with hatch just being from NM, would like to support a farmer from our state so maybe I'll hit up brush hollow and stop at that stand. Thank you.

Yeah that place on union and academy is way too much, I've stopped there when I was craving some green chili.

I chop and freeze a bunch of Hatch chilies in ice cube trays and then bag them.

Perfect size to add to eggs, soups,etc.

My family of 4 goes through 2 gunny sacks a year. Just like Franks Red Hot, We put that [bleep] on everything.

Somebody answer the man's question!

I mix tomatoes and chilies in equal amounts with canned wild duck, season to taste and re can it in half pints and use it as a Ranchero sauce for eggs in the morning and what even else I have a taste for it on.

One spring my wife and I spent a couple of months in NM coyote hunting sight seeing around Damming. We decided 5o find the best chili cheeseburger in southern NM and Sparkies in Hatch had the very best at the time. The Patio in Columbus was better than the Patio in Damming.

I hate spell check, it is Demming.

As my initial post, grilled cheese sandwiches. Also, mixed in with an omelet, green chile stew, enchiladas, tacos, pinto beans and ham, chile rellanos, chile con carne.

I usually keep a small bowl in the fridge with a little bit of vinegar and olive oil on them used as a garnish.

Tortilla Casserole:
In pie pan, layer flour tortillas, ground elk with green enchilada sauce, sprinkle with chopped green roasted chiles, layer of grated cheddar cheese. Do about 3-4 layers, place in over and bake for about 1/2 hour at 350 or so or until top cheese is melted. Helps to have the ground elk, enchilada sauce on tortillas warm before starting.

Does that ever sound good...

Thanks for the ideas and thanks for the bump SSE!

I have a crock-pot full of pintos and ham going right now! I never thought of adding the poblanos in with the onion/celery/garlic. Darn! Also it is 90 F today and not highs of 70's like last week when I started craving fall/winter foods. Double darn!

Works great in a dutch oven too in elk camp