Another Hatch Batch

Here in the Southwestern part of the United States, Hatch chilies are a big thing. A Bushel of Roasted Hatch Chilies They are very popular and we use them quite often in many different ways. AND …. They are currently in season again.

There is a little roadside stand not to far from us that is busy roasting bushels and bushels of Hatch chilies, in any combination of medium hot, hot and EXTRA hot. We had just finished out last batch of Hatch not that long ago, so it was time to by them again. We love hot and spicy, but we have learned the hard way, that a combination of medium hot and hot is perfect for us. Because they have a deal buy 1 bushel get 1 for free, of course we bought the two bushels.

While the chilies were roasting I walked around and captured some of the local street art on the walls too. It only takes about 5-10 minutes for the chilies to roast in the big roaster.

There is nothing better than fresh, fire roasted green chilies. We use them for so many different dishes and recipes too.

Once we got home, the fun really started. Again, through trial and error, we have learned to clean and seed them and then to separate them into smaller portions before freezing them. They freeze well too.

This is the big bag of chilies we had to process.

We had quite the production line going too. I first split them and peeled off all the skins, then we rinsed them and removed all the seeds before putting them in plastic freezer bags. We both were wearing gloves, otherwise all the heat would have left our hands with a terrible burning sensation. We also would have had very green hands for awhile too.

Just in case you are wondering, after the chilies were all processed, we ended up with 13 bags, each weighing about 2 lbs or 26 lbs of processed chilies. We have plenty if anyone wants some. 🙂

Enjoy your days and stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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