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Hatch Chile Pepper Sauce

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  • #16
    Originally posted by barkonbutts View Post
    What about the Anaheim Chile Pepper? They look very similar... but then again dont all peppers? The heat factor seems about the same..
    Maybe????? I have never roasted Anahims so I could not say if they would have a similar flavor... I do know the Hatch Chile is more fleshy (if that is a word)...
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #17
      Originally posted by Texas-Hunter View Post
      Maybe????? I have never roasted Anahims so I could not say if they would have a similar flavor... I do know the Hatch Chile is more fleshy (if that is a word)...

      I have a friend who has a garden full of them that is why i ask... I get pounds of them from her every late summer/early fall... maybe I will give this one a try using those as the pepper!!
      Brian

      Certified Sausage & Pepper Head
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      • #18
        Originally posted by barkonbutts View Post
        I have a friend who has a garden full of them that is why i ask... I get pounds of them from her every late summer/early fall... maybe I will give this one a try using those as the pepper!!
        Cool... I would like to see that.. I still have peppers in the frezzer and my mind has been rolling around a few new ideas... Maybe something new to come this weekend????P
        Ken


        I Should Have Been Rich Instead Of Being So Good Looking

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        • #19
          Originally posted by Texas-Hunter View Post
          Cool... I would like to see that.. I still have peppers in the frezzer and my mind has been rolling around a few new ideas... Maybe something new to come this weekend????P
          Me too!! can you roast a frozen pepper?? I have always just chopped them up into chili or some sauce?
          Brian

          Certified Sausage & Pepper Head
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          Weber Genesis
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          • #20
            I roast mine on a grill, peel 'em, vac pac in serving size packages then freeze. When I thaw some to fix, I use a similar recipe but add some tommies and make green chili. Pour over.......you name it. Need to hunt some down pretty soon.
            Last edited by treehorses; 08-09-2012, 12:57 PM.
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            • #21
              Looks great Ken - I bet it is tasty too
              Scarbelly

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              • #22
                Now that's sippin chili!
                sigpicYeah...that's right...I'm smokin'.

                The GOOD ONE smoker grill
                Weber 22 1/2 Wannabe (aka WW)
                Weber 22 1/2 Silver One Touch
                Smokey Joe New model, Smokey Joe 1984 model
                fire pit in the yard
                10 & 12 Lodge DO,
                Maverick ET73, ET732.
                A-MAZE-N SMOKER 5x8, RED HOT Thermapen
                MES 40 Gen 2.5 electric smoker

                Rick

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                • #23
                  First I saw this one!!!


                  Looks mighty tasty from here!!!!


                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
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                  • #24
                    Originally posted by Texas-Hunter View Post
                    I'm not sure if there is a pepper that you can substitute for the hatch chile.. I know you can buy them on line and then roast them yourself.... If your going to buy some, the time is now at the peak of season
                    So I had a "few" when I read your response...and went online... ...I got an email two days later confirming my order for 20lbs.... They are shipping Monday.......




                    Wonder if I bought anything else?
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                    • #25
                      Ok so I got my 20lbs of chilies in

                      Does it make any difference if I roast them over fire or broil in the oven?
                      Mark
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                      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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                      • #26
                        Mark, where did ya get them?
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                        • #27
                          Hey Ken... what ya want for a bottle? I'd love to try that out. Lemme know!
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                          • #28
                            The Anaheim chili is similar, but the Hatch chilies are a bit hotter, because of where they are grown. I tend to use the Hatch in the same application as Anaheim's, but expect a little hotter output.

                            The normal way the natives roast the chilies is in a round, expanded metal drum over a propane burner. When roasted in the oven, you just don't quite get the same roasted result.
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                            • #29
                              Got a case of Hatch Chilis roasted at Albertsons, cleaned and vacupacked. Odd, never knew I could get them here in Vegas but I never really looked. That roasting machine is a propane powerhouse!
                              https://www.google.com/url?sa=i&rct=...07782200112988

                              Full case, mebbe 20 lbs ready to be cleaned. Roasted burnt skin comes off easy enough
                              Hatch chilies.jpg

                              A few draining after cleaning, I just tossed them like this into the bags.Hatch chies just a few.jpg

                              Got about 10 nice sized bags vacupacked.

                              I'm so making that sauce in above post, thanks for the recipe!

                              Wonder if I put an hour of smoke on them before I add them to the pot? Nice smoky sauce?
                              Last edited by Conumdrum; 08-10-2014, 01:42 PM.

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                              • #30
                                I'll be making some of this sauce this fall. Next month, the hatch's flood the city with the roasters. You can even get them mild-extra hot. They're great and cheap.

                                Can't wait to make some.

                                Great Thread!
                                Pete
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