Originally posted by barkonbutts
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Hatch Chile Pepper Sauce
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Originally posted by Texas-Hunter View PostMaybe????? 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
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Originally posted by barkonbutts View PostI 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!!Ken
I Should Have Been Rich Instead Of Being So Good Looking
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Originally posted by Texas-Hunter View PostCool... 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????PBrian
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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.sigpicYeah...that's right...I'm smokin'.
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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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First I saw this one!!!
Looks mighty tasty from here!!!!
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Originally posted by Texas-Hunter View PostI'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
Wonder if I bought anything else?Mark
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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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Hey Ken... what ya want for a bottle? I'd love to try that out. Lemme know!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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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.Arizona Deano
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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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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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