We've been very harvest-focused the past few weeks. Two weeks ago it was picking fresh cascade and nugget hops. This week it was processing a crate of freshly roasted Hatch green chiles. Chile season is on, and you have to get them while you can.
Ours came from Bristol Farms. On Saturday they were set up to do roasting on site, with 23-26 pound crates of chiles going for $35. The chiles came in varying heat levels - we, of course, went for extra hot.
You could also buy the chiles fresh for $1.79 a pound.
And they had smaller batches of roasted chiles for $6.99 a pound.
This is what our load of roasted chiles looked like after we spilled them out steaming onto our kitchen counter:
And this was after our peeling pass:
Some of the chiles were harder to peel than others. We left the troublesome ones unpeeled (in the red bowl) since we have heard that they peel easier after being frozen.
After a deseeding pass, we were left with lovely fillets of green chile.
We also left some with their tops on for making chiles rellenos. Everything got divided into manageable portions and FoodSaver packaged (sealing after par-freezing to avoid juice getting vacuumed out).
In the end, we had 20 8oz packages of fillets, 4 10oz packages for rellenos and 7 10oz packages of whole, unpeeled chiles.
Last night we had a go at using them for chiles rellenos. We usually use poblanos, but the Hatch chiles might just be our new favorite.
The obligatory interior shot:
The cheese is homemade queso fresco, which worked really well. It melts just enough, but doesn't ooze out all over the place. The sauce is ranchera made with our taco shop hot sauce. With substantial heat coming from both the sauce and the chiles, this was not a meal for the faint of heart. For us, it was perfect.
Given the sheer amount of roasted green chiles we now have, we'll be looking to use them in all sorts of ways. If anyone has any favorite recipes, please pass them on!
One thing is for sure, though - I see a green chile cheeseburger in my not too distant future...