Monday, August 24, 2009

After Bird Netting, Then What? Peppers!

That's right, Hatch Chilies from New Mexico!

I bought a 25 pound box of them yesterday. Today I roasted them on the grill, put them all in the stew pot to steam for half an hour, then peeled and bagged them.
25lbs = 10 quart sized ziplock baggies.

I'm already thinking about getting another box but I won't roast all of them again. I like to make Chile Rellenos out of this particular pepper because it has a lot of fire. As for how many scoville points these have, I'm not certain, but I can tell you after taste testing one raw, they are HOT!

I had to wiki goes:
Claims that these are somewhere around 2,500 -- 8,000 Scoville Units (my error, they are units not points).

One box.
One grill.
One stew pot.
Ten one quart ziplock baggies.
Three hours out of my day...
Burning your lips off......Priceless!


Paul Romero said...

I love to use Hatch Peppers. They have a nice even heat that is balanced and persistant. I'll chop them up and add them to beans at any time.

In the winter they are a great additions to stews. I like to add just a couple to lamb shanks to give the broth a little heat. They're also great in all kinds of sauces including adding a little heat to tomato sauces. They are also a really great addition to left over turkey around Thanksgiving.

kenneth said...

Make some of this:

Dave said...

If you have any of the peppers left that you didn't roast, any chance of getting some seeds? Peppers grow like weeds in my garden.

Paul Romero said...

We'll buy more soon and we will save you some seeds. Peppers don't grow true from seed though I think, so you may end up with something hotter or milder than the parent.