How to Prepare, Store and Cook With Hatch Chili
A meal in a restaurant in New Mexico usually begins with a choice between red or green chili, a question that has no wrong answer. Red chili adds spiciness, green pepper adds flavor, and choosing both gives the word “Christmas” a whole new (and downright delicious) meaning. When it comes to green chilies, the most commonly used are Hatch green chilies , a type of Anaheim pepper native to Hatch, New Mexico. In terms of spiciness , Hatch peppers come in a wide variety of varieties , ranging from mild poblano peppers to pungent jalapeno-like flavors, all with a smooth, earthy flavor. Unlike jalapeño peppers, the taste of which confuses you at the first bite and then quickly disappears, Hatch pepper has a subtle but persistent flavor.
Although the season is short, only running from August to September, Hatch Peppers can be harvested and stored in a variety of ways to be enjoyed long after the growing season is over.
How to cook them
If you happen to get your hands on fresh Hatch chilies, they will need to be puffed up to remove the tough outer skin. According to the Chili Pepper Institute at New Mexico State University, puffing can be done in one of three different ways: in the oven or broiler, on the stovetop, or on the grill. For all three of these methods, heat is the most important factor.
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To coat the chili, start by washing and drying it. Use a knife to cut a small slit in the side of the chili to allow steam to escape. To ensure even blistering, turn the pepper frequently. As soon as blisters appear on the skin, remove it from the heat source and place it on a flat surface. For firm, crunchy peppers, dip them in ice water immediately after removing them from the heat. For more tender peppers, cover with a damp towel. Once the skin is blistered, it should immediately slide off, after which you will need to remove the seeds and chop the pepper.
If you want to freeze Hatch chili , you can either freeze whole unpeeled chili or cut peeled chili. Freezing chili peppers can make it easier to remove the skin, and freezing roasted, peeled chili means it’s readily available whenever you want.
Both must be packaged in sealed containers and must be used within 12 months. Green Chili Hatch is also available in canned forms at a number of grocery stores around the country, such as Trader Joe’s. Although canned peppers don’t quite taste like fresh roasted peppers, they are still a solid and convenient option.
What to put them in
Green chili can be used in place of any recipe that calls for green chili. Some suggestions include adding them to mac-and-cheese ; adding them to your cornbread ; use them to make enchilada sauce ; using fresh chili Hatch to make chili relleno ; or by adding them to an omelette . Wherever you need a little extra warmth and flavor, Chili Hatch can do the job.
For more tips, tricks, and ideas for making and using Hatch Green Chili, visit the resources offered by the New Mexico State University Chili Institute .