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.
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
Rick
Last edited by treehorses; 08-09-2012 at 12:57 PM.
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
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
"Only worry in the world, is the tide gonna reach my chair"?
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.
Yeah...that's right...I'm smokin'.
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