Guest guest Posted June 25, 2003 Report Share Posted June 25, 2003 hi Sheryl can you tell me a little more about hatch chiles that are from new mexico. all I know is that they kind of look like anaheim chiles but are alot hotter. actually when my friends from NM were visiting they brought over a bunch of hatch chiles and thats when I learned all about charcoal fire roasting them on a bbq. wow I remember when I was cleaning them over the sink the hot pepper fumes made me choke at times lol btw I still dont know if any of you tried my charcoal fire roasted chile burrito recipe I posted awhile back. anyway if you had them let me know a little more about them. I am sure the group would like to try them too stay cool Dave Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2003 Report Share Posted June 25, 2003 , " Dave " <phantombluefan@a...> wrote: > hi Sheryl can you tell me a little more about hatch chiles that are > from new mexico. Being new to the land of green chiles as I am, my knowledge of them is limited to the fact that green chiles and red chiles are the same chiles at different maturity stages. When they make the green chile sauce, they use fresh ones. Red chile sauce is made from dried red chiles. You have to ask restaurants if the sauces are vegetarian or not. They also tie the red chiles in bundles called " ristras " that people hang outside their homes. Hatch is the name of the town where they grow a lot of green chiles. I have heard that later in the summer, they actually roast the chiles all over the state and that the smell is divine!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2003 Report Share Posted June 25, 2003 Green chili peppers ripen on the vine into red ones. The Tabasco pickers carry a little red stick, the baton rouge, to make sure they only pick the ones with exactly the right color. I let jalepenos or other peppers turn red on the vine before picking; I think they become a bit sweeter and maybe a bit hotter that way. The red tabasco paste I mentioned in the green salsa recipe is made from tabasco peppers ripened on the plant, boiled in vinegar and salt, blended with a hand blender, then put up in mason jars. Later I dilute some of it with vinegar until it is the strength of Tabasco brand sauce. --- Be kind. Be of good cheer. Dick Quote Link to comment Share on other sites More sharing options...
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