Hatch Chiles

Scored big at the grocery store today! They had fresh Hatch chiles. They really are the best chiles. They have fantastic flavor and nice heat.

The chiles are grown in the Hatch Valley in New Mexico.  I live in the Pacific Northwest, so it actually was a very pleasant surprise to see cases of chiles at the entrance to the store. I predict they will be down to almost nothing by tomorrow. If you really want some chiles you can order them. Just do a search for Hatch chiles and you’ll come up with a plethora of websites that sell and ship the chiles. They have a chile festival coming up at the end of the month if you are interested in going.

I bought about 2 1/2 lbs for $1.00 a pound. When I got them home I roasted them using my broiler. Line an old cookie sheet with some foil and place chiles on cookie sheet with a little space between each chile. Broil for about 8-10 minutes or until the skin starts to brown and blister. Turn chiles and return to broil other side for another 8-10 minutes.

  

Place chiles in a large ziploc bag and seal. This will loosen the skin from the chile and make it so easy to peel. Let sit in plastic bag for 10-15 minutes. Pull skin away from chile and dice into small pieces. Leave the seeds as they are or for less heat pull out some of the seeds. You are going to want some so you have a little heat.

 

I found some small plastic containers and portioned about a cup or so in each container to freeze. They freeze very well. Just pull it out and keep in refrigerator for about a week or so. Add the chiles to your eggs in the morning, add to anything for a little extra kick.

 

I saved a few fresh ones for chicken enchiladas. Mmm, can’t wait for eggs in the morning and cold weather, White Chicken Chili with green chiles, yum, yum.