Hatch Chilies ???????

[arjay]

Grill em on the barbi or in the oven until the skin is scorched and put them in a sealed container until they cool,peel the skin off and scrape the seeds out along with the ribs. My local grocery used to order in boxes of em labeled mild medium and hot.They smell great roasting on the grill

 

[Ματθιας]

I buy them and hang them outside in the sun for a few weeks. It's called Ristra. I tie them together in small batches and let them dry. They turn red when they are dry. I put them in a lot of different foods from eggs to rice and beans. Works great. Research RISTRA and try it.

Here--

What is a Ristra? 13 Things You Should Know – The Spicy Trio

My dad used to make them using fishing line and a big needle with the line poked through the base of the stem. He'd then hang them on the west side of the house. With low humidity and occasional rain storms, they dry pretty quick. He bought the already red chilies.

 

[Erich]

I tend to only eat Lemitar chile. Or San Antonio (NM).

 

[mtgianni]

I have yet to see them in Montana this year. They make the best chile rellenos you will ever find.

 

[coltle6920]

I'll buy whatever is available at a local farmers market. They will roast them (1/2 bushel) no extra charge. Chilis are put in a large plastic bag and all I have to do is wait for them to cool enough to remove the charred outer skin. Actually most of the time I leave the skin on.

I'll also leave the seeds and ribs intact when cooking. Depending on which chilis you buy if you can't stand the heat then you might as well stick to bell peppers. You obviously wont appreciate the extra flavor.

 

[Erich]

I'll also leave the seeds and ribs intact when cooking. Depending on which chilis you buy if you can't stand the heat then you might as well stick to bell peppers. You obviously wont appreciate the extra flavor.

Yeah, that's a good idea with Colorado green chile . . .

 

[Kinman]

A buddy of mine showed me how to use a propane weed burner to roast the skin off peppers, its fool proof. Works best if using an old converted charcoal grill, you can even speed the process up for production if you start a bed of charcoal, throw the peppers on and let them start then hit them with the burner with a buddy to turn...gotta say it was pretty slick.