Where can I find them, what do they compare to heat wise, and what is the best thing to do (cook) with them?
Thanks,
C. T.

New Mexico.
They are mild, sweet, tasty and authentic.
They are the perfect addition to almost anything that hits the plate.
They are the only "all-purpose" chiles (that I am aware of) other than those "pequilla" chiles from Spain.

Perhaps the Food Trucks and the Casas de los Tapas y Tacos, Local will take a hint.
(Not to mention The Corporate Grocery Store Combines . . . Shoot, just today I couldn't find Old Bay Seasoning at the local, diverse, Buy For Less fer cryin' out loud. =)

the Crest in Edmond had some yesterday.

Crest in Edmond had them on Saturday. I didn't look at the price.

They were roasting them in the parking lot at Homeland on north May a couple of weeks ago. I understand they will be doing that at Sunflower Mmt too. I have to disagree with the mild and sweet comment. It depends on the batch, some are really hot. You can get them year-round chopped, peeled and frozen at Buy for Less.

Here is a good guide to heat using the Scoville Scale. The hatch is also called the Anaheim Pepper and is shown to be about half as hot as a jalapeno:

http://www.scottrobertsweb.com/scoville-scale.php#

They were roasting them in the parking lot at Homeland on north May a couple of weeks ago. I understand they will be doing that at Sunflower Mmt too. I have to disagree with the mild and sweet comment. It depends on the batch, some are really hot. You can get them year-round chopped, peeled and frozen at Buy for Less.

I have to agree with your disagreement with my initial take on Hatch chiles.
Some definitely are sweeter and hotter than others.
It's all relative. =)

P.S.: When it comes to the canned versions of "Old El Paso" vs. "Hatch" (e.g. always available at Buy For Less in whatever form, but mostly in the can) I always select the can with the H. =) All I know is that friends who live in or near Hatch, New Mexico swear by them. (I guess it's akin to the ongoing debate over the superiority of Pronto Pups vs. Corn Dogs vis-a-vis State Fairs and what is available "On-A-Stick". Sorry . . . I haven't yet digested NOT going to The Great State Fair of Minnesota. =)

I bought some in the produce dept of the Homeland at Danforth and Bryant last week. I roasted a few this weekend. They were hot enough that after peeling them, my fingers were on fire. Even the next day, my fingertips were still stinging. I'm just glad I didn't have my contacts in!

Pete,
Thanks, I wondered what chile it actually was or if it was a chile of it's own. I use Anaheim peppers or poblano peppers in place of bell peppers (which I can't stand) and they have a little heat, but not a lot. I'm very familiar with the Scoville scale but didn't think of checking it for the hatch chile.
C. T.

Here is a good guide to heat using the Scoville Scale. The hatch is also called the Anaheim Pepper and is shown to be about half as hot as a jalapeno:

http://www.scottrobertsweb.com/scoville-scale.php#

I've seen them at Crest recently. I'm going to be in Albuquerque in 2 weeks thou so looking forward to getting them locally

Hatch chiles have a "cachet" all their own. . .sort of like "terroir" in wine. . .and some are hotter than others, but, oh my, the smell of them roasting on the grill!! There are several "varieties" grown (one is the "Big Jim"), but the thing that makes them "Hatch" is that they are gown in/around. . . . Hatch, NM.


I bought some in the produce dept of the Homeland at Danforth and Bryant last week. I roasted a few this weekend. They were hot enough that after peeling them, my fingers were on fire. Even the next day, my fingertips were still stinging. I'm just glad I didn't have my contacts in!

Debz. . .depends on your sensitivity. . .I usually roast aboaut 20 lbs in the fall and freeze them for future use during the year. They do not bother me at all. . .neither do jalapenos (at least, not my hands. . .eyes, yes!!).

ctchandler. . .you can use them most anywhere. . .my favorite "thing" is Pink Adobe Green Chile Stew. . .recipe "googable" on line. . .another "thing". . .pile them on top of a burger topped with a really good melty cheese (pepper jack if you like it spicy!). . . also on eggs. . .or in an omlet. . . recently saw a recipe for a green chile and apple pie. . . .(google "Homesick Texan"). Another link ( if it comes thru) that will probably have more than you ever want to know!! http://ths.gardenweb.com/forums/load/cooking/msg0813331512210.html. Bottom line. . .buy. . .roast. . . enjoy!!

Target always carries Anaheim Peppers and I'm sure the new Sunflower Farmers Market will have them.

another pretty informative "Hatch Chile" website. . . .http://www.specialtyproduce.com/produce/Hatch_Chile_Peppers_99.php. So. . . not Anaheim's. . .a different aminal entirely!!

Yes foodiefan, the wine comparison is a good one. Hatch is the Bordeaux of chile.

Seriously, when you can't get fresh (basically any other time other than fall. This year they are very early) the frozen Bueno brand at Buy for Less are very good. They have mild, hot and Autumn roast which has yummy little charred bits. I actually used to buy them by the ice chest full and bring them back from Santa Fe until they started carrying them here.

Also, I think if you called them Anaheim peppers in New Mexico you'd probably get punched.

QUOTE=ksearls;463586]:Also, I think if you called them Anaheim peppers in New Mexico you'd probably get punched.[/QUOTE]

:LolLolLol. . . but oh so true!!

Shoot, just today I couldn't find Old Bay Seasoning at the local,
diverse, Buy For Less fer cryin' out loud. =)
Would that be the one on N.W. 36th and N. MacArthur?

No . . . This would be the one at Penn and Hefner.
Somehow I doubt that they would have the frozen Hatch chiles either.
But I will--for sure--be looking the next time I'm in there.

Look up the recipe for hatch chili stew.. omg, i made it last year and loved it

Hatch chiles have a "cachet" all their own. . .sort of like "terroir" in wine. . .and some are hotter than others, but, oh my, the smell of them roasting on the grill!! There are several "varieties" grown (one is the "Big Jim"), but the thing that makes them "Hatch" is that they are gown in/around. . . . Hatch, NM.



Debz. . .depends on your sensitivity. . .I usually roast aboaut 20 lbs in the fall and freeze them for future use during the year. They do not bother me at all. . .neither do jalapenos (at least, not my hands. . .eyes, yes!!).

ctchandler. . .you can use them most anywhere. . .my favorite "thing" is Pink Adobe Green Chile Stew. . .recipe "googable" on line. . .another "thing". . .pile them on top of a burger topped with a really good melty cheese (pepper jack if you like it spicy!). . . also on eggs. . .or in an omlet. . . recently saw a recipe for a green chile and apple pie. . . .(google "Homesick Texan"). Another link ( if it comes thru) that will probably have more than you ever want to know!! http://ths.gardenweb.com/forums/load/cooking/msg0813331512210.html. Bottom line. . .buy. . .roast. . . enjoy!!

Yes, I'm very sensitive to peppers. I have a hard time cutting jalapenos because the fumes make me start coughing. We like to chop them and keep them in the freezer, but I have to have my husband do the chopping and cleanup afterwards. I can't even be in the room when he turns on the garbage disposal because the fumes absolutely freak my throat out.

I've got to find the Pink Adobe recipe. I've been trying to find a good greeen chile stew recipe for a couple of years, but I've never found one that we liked well enough to make more than once. If it's from the Pink Adobe it's got to be good. I'm going to check out the other links as well. Hubby and I love green chile.

As for the frozen Bueno frozen chiles, I've bought them at Crest in Edmond.

I noticed there is a New Mexican restaurant getting ready to open in Edmond on Coltrane, just south of 2nd Street. I'm hoping its good.

If it's from the Pink Adobe it's got to be good.

Try the one from the Santa Fe Cooking School. . .I usually sort of combine the two.

Try the one from the Santa Fe Cooking School. . .I usually sort of combine the two.

Thanks for the tip. I will check it out. I don't know why I never thought to check out their website. I've taken a class there, and go there at least once a year.

Looks like they are roasting Hatch chile at Sunflower tomorrow! Whoo!

Here is a Green Chile Special "Border Crossing style" I made last year with my homemade green chile stew. Yumm, it was tasty!

969

No... This would be the one at Penn and Hefner.
Somehow I doubt that they would have the frozen Hatch chiles either.
But I will--for sure--be looking the next time I'm in there.
The one at N.W. 36th and N. MacArthur is virtually a Mexican Market.
We visit quite often.

Buy them now while they are fresh and prep them for use later. They are great when frozen and used in sauces, salsas or chili. You can buy them roasted and then portion them out to freeze. I usually take a bunch and throw them into my smoker and hickory smoke them for a while. ;)

WOW, lots of good responses, but I think all of these responses (answers) generated more questions. I did stop at 36th and MacArthur and asked the Hispanic produce manager if they had Hatch chiles and he said "New Mexico", yes and took me to the Anaheim peppers. I went to the link above and it isn't very definitive but doesn't mention any names that I know, things like "Big Jim, Barker, and R-Naky". I think they are here in lots of places, Walmart has Anaheim chiles if that's the correct one, but I have more research to do.
Thanks,
C. T.

Jstaylor62,
What does freezing do to the texture? I haven't been happy with the peppers that I have frozen. Unfortunately, I gave my large (Oklahoma Joe style) smoker to my son, so the smoking with hickory is not an option right now.
Thanks,
C. T.
Buy them now while they are fresh and prep them for use later. They are great when frozen and used in sauces, salsas or chili. You can buy them roasted and then portion them out to freeze. I usually take a bunch and throw them into my smoker and hickory smoke them for a while. ;)

Pete,
I think the link sums it up. If there is a difference between a "Hatch and an Anaheim chile", may it's the fact that the Hatch is an Anaheim grown in Hatch, NM. I have a great pasta dish that is even better (and it's an easy meal) because I substituted Anaheim chiles for bell peppers.
Thanks,
C. T.

Here is a good guide to heat using the Scoville Scale. The hatch is also called the Anaheim Pepper and is shown to be about half as hot as a jalapeno:

http://www.scottrobertsweb.com/scoville-scale.php#

Hello everyone, Im new to this site,but since just returning from Tucson,Az. and stopping in Hatch and eating at the pepper pot, and buying chilis in town I feel at home here. But can someone till me where to look for the recipies I hear about on here.Just so you know chilis were $.59 a pound in Hatch.

I recently sampled some roasted Hatch Chiles outside of Crest in one of the roasting displays they had setup. They had roasted Hatch Chiles wrapped in a flour tortilla with or without cheese for free. They were good and i wished i would've taken another sample.

But

The one i got was warmer (flavor wise) than i expected and i was caught a little off guard walking through the store with no water around and i love spicy food. But its by no means hot and i think the majority of people would find them very appealing to enjoy at home with a cool beverage. The thing that surprised me was that a few people were buying them by the produce box; i thought they were good and plan to purchase a few this weekend and roast them at home but by the box???

Obviously they have an extremely loyal following.

I recently sampled some roasted Hatch Chiles outside of Crest in one of the roasting displays they had setup. They had roasted Hatch Chiles wrapped in a flour tortilla with or without cheese for free. They were good and i wished i would've taken another sample.

But

The one i got was warmer (flavor wise) than i expected and i was caught a little off guard walking through the store with no water around and i love spicy food. But its by no means hot and i think the majority of people would find them very appealing to enjoy at home with a cool beverage. The thing that surprised me was that a few people were buying them by the produce box; i thought they were good and plan to purchase a few this weekend and roast them at home but by the box???

Obviously they have an extremely loyal following.

Yes, I know lots of people in Texas that buy them by the box, roast the whole bunch, peel, chop and freeze. I really should because we do eat a lot of chile in our house. Once they are roasted and peeled, there's not a lot left. I roasted something like eight of them this past weekend, and by the time they were all done, it was not even enough to fill an 8 oz container.

CT. . .it's sort of like a chardonnay grape grown in Napa Valley vs Pauls Valley. . . it's all in the terroir. Trust me, you can taste the difference in an Anahiem and a Hatch green chile!

William Tell. . you can google Hatch Green Chile recipes. . .or go back to the link in post #111. . . that and either the Pink Adobe or Santa Fe Cooking School cook book should get you started.

Debz. . .yeah, it's really not worth it to do just a few. I usually do 20 lbs (a box) and pop them them in freezer in 8 - 10 " chile packs (which is about 1 1 2/ to 2 cups of chopped chile). Makes for a nice lazy afternoon with some good beer or a bottle of wine. . .roast. . sip. . . peel. . . sip. . .until you have them all done in nice little stacks in your freezer. . . then bring the cooler weather for that Green Chile Stew!!

Hatch chills are available at
Sunflower market at NW 63
and N May for .88 cents lb.

Prunepicker is corect, just got back from there and noticed on the side of the hatch box they came in, they come in 3 strengths...mild, med & hot. Looks like Sunflower sells the medium strength. These peppers looked huge! Are they normally that big (could easily make 2 chili reanos.?

Just left there as well! Hatch chiles abound!

New Mexico.
They are mild, sweet, tasty and authentic.
They are the perfect addition to almost anything that hits the plate.
They are the only "all-purpose" chiles (that I am aware of) other than those "pequilla" chiles from Spain.

Perhaps the Food Trucks and the Casas de los Tapas y Tacos, Local will take a hint.
(Not to mention The Corporate Grocery Store Combines . . . Shoot, just today I couldn't find Old Bay Seasoning at the local, diverse, Buy For Less fer cryin' out loud. =)

They are not "mild," although some are grown that way. I've had many New Mexican peppers that were hotter than jalapenos, and they have a digestive afterburn if you know what I mean.

But they are freaking phenomenal foodwise. Piquant, vaguely sweet (subtle), punchy, earthy. Nice deep flavor and wonderful when smoked. The perfect accompaniment for the wonderful cuisine of New Mexico.

I love some New Mexican green chilies, but as my food palate has expanded, I've learned to love the New Mexican red chile even more (it comes from the same pepper).

If you have any confusion, my suggestion would be to take I-40 West and I-25 North about 8 hours to Santa Fe and eat at The Shed or Maria's (with many cervezas and margaritas) for like four straight nights, and have breakfast daily at Pasquale's. After that, you'll certainly understand the mania that people feel for this pepper every August / September.

Here is a good guide to heat using the Scoville Scale. The hatch is also called the Anaheim Pepper and is shown to be about half as hot as a jalapeno:

http://www.scottrobertsweb.com/scoville-scale.php#

They have the same bloodlines but the average Anaheim isn't totally the same as a true New Mexican green. I don't know if it's the water, altitude, soil, sun or whatever, but the ones from New Mexico are simply the best.

Sooner, you know what you are talking about. I love green but have switched to red when I head west. Also like to mix it up Christmas style when we go to Santa Fe. I eat chiles every meal for days. Dont forget Burt's Burger Bowl and Bobcat Bite for the awesomeness that is this green chile cheeseburger!

Lots of great green chile stuff at Sunflower! Big bags of frozen roasted and chopped that look good, plus the fresh right now. Also some good looking green tamales from SF. They had fresh green breakfast burritos in the sandwich case. Check it out!

Jstaylor62,
What does freezing do to the texture? I haven't been happy with the peppers that I have frozen. Unfortunately, I gave my large (Oklahoma Joe style) smoker to my son, so the smoking with hickory is not an option right now.
Thanks,
C. T.

The texture from frozen is not much different than in a can. You are just tossing them into a chili or salsa, so the texture is not really important.

seems like i see one of these threads every year... is the flavor of these chiles all that unique/special from what you typically get in the supermarket? not trying to hate, just trying to understand the hubbub! -M

Jstaylor62,
I don't use peppers from a can (or jar). I have frozen a few peppers and the texture wasn't suitable for a linguine recipe that I have.
C. T.

The texture from frozen is not much different than in a can. You are just tossing them into a chili or salsa, so the texture is not really important.

mmm
I'm like you. It's a huge deal in Hatch, NM and if it's that good, I want to get in on it. That's why I started this thread. And I have learned a good bit, but until I try them in something, I won't know.
C. T.

seems like i see one of these threads every year... is the flavor of these chiles all that unique/special from what you typically get in the supermarket? not trying to hate, just trying to understand the hubbub! -M

. . . . And I have learned a good bit, but until I try them in something, I won't know.C. T.:congrats: On the mark CT!! Hope you enjoy!

I love green but have switched to red when I head west. Also like to
mix it up Christmas style when we go to Santa Fe.
Here's an amen! I'll have lots of red and green on the side. New
Mexico Mex style is my favorite Mexican food. I'll eat Chile Rellanos
virtually every meal, like a side. The Pantry is my fave.

Are Hatch peppers the ones used for Chile Rellanos? Can't stand
Poblano, too much like the bell pepper which I believe is akin to
hemlock. :ohno:

Prunepicker,
I like New Mexico style for a change although it isn't necessarily my favorite. For those that don't know, Christmas style is when they ask if you want red or green sauce, you reply Christmas, Christmas tree, or Christmas style to let them know you want a mixture of both. As for your comment on poblano and bell peppers, there is no comparison. The bell pepper is a sweet pepper. It certainly has no heat and poblano does. I believe (but am totally ready to be corrected) that most chiles relleno are made with poblano peppers. I just did a quick check and poblano peppers are in fact used for chiles relleno. I know that I can eat poblanos raw and I can't stand the taste of bell peppers. We all have our own tastes and you are not a fan of poblanos.
C. T.

Here's an amen! I'll have lots of red and green on the side. New
Mexico Mex style is my favorite Mexican food. I'll eat Chile Rellanos
virtually every meal, like a side. The Pantry is my fave.

Are Hatch peppers the ones used for Chile Rellanos? Can't stand
Poblano, too much like the bell pepper which I believe is akin to
hemlock. :ohno:

seems like i see one of these threads every year... is the flavor of these chiles all that unique/special from what you typically get in the supermarket? not trying to hate, just trying to understand the hubbub! -M

Hater. Yes, they're different.

The bell pepper is a sweet pepper. It certainly has no heat and
poblano does. I believe (but am totally ready to be corrected) that
most chiles relleno are made with poblano peppers.
I was meaning that awful bitterness they both have. I'd rather bite
into a green persimmon.

In Oklahoma City the Chiles Rellanos are made with those awful
Poblano peppers. It should be a long pepper, I've heard Anahiem are
often used.

Prunepicker,
I enjoy the Aneheim peppers and if they weren't so narrow, they would make a great chile relleno. They are a little hotter than the poblano and personally, I like the flavor. We have to agree to disagree about the poblano/bell peppers though. I don't think the poblano is bitter. But a "green persimmon", you are one sick person to remind me of that taste!
C. T.

I was meaning that awful bitterness they both have. I'd rather bite
into a green persimmon.

In Oklahoma City the Chiles Rellanos are made with those awful
Poblano peppers. It should be a long pepper, I've heard Anahiem are
often used.

Prunepicker,
I don't think the poblano is bitter. But a "green persimmon", you are
one sick person to remind me of that taste!
C. T.
That's very close to the taste a green bell pepper and Poblano leave
in my mouth. I don't know why. The smell does the same thing.
Red peppers don't do that to me, but they need to be charred and
left to drain a few hours before I'll have anything to do with them.

They are not "mild," although some are grown that way. I've had many New Mexican peppers that were hotter than jalapenos, and they have a digestive afterburn if you know what I mean.

But they are freaking phenomenal foodwise. Piquant, vaguely sweet (subtle), punchy, earthy. Nice deep flavor and wonderful when smoked. The perfect accompaniment for the wonderful cuisine of New Mexico.

I love some New Mexican green chilies, but as my food palate has expanded, I've learned to love the New Mexican red chile even more (it comes from the same pepper).

If you have any confusion, my suggestion would be to take I-40 West and I-25 North about 8 hours to Santa Fe and eat at The Shed or Maria's (with many cervezas and margaritas) for like four straight nights, and have breakfast daily at Pasquale's. After that, you'll certainly understand the mania that people feel for this pepper every August / September.

I love all these places, but my favorite for breakfast is The Tecolate Cafe. Go and have the Huevos Yucatecos. It's a corn tortilla layered with black beans (which I normally don't like), egg, feta cheese, smothered in green chili, topped with swiss cheese and pico de gallo. They serve it with fried bananas. The hot and spicy of the chili combined with the sweet of the fried bananas is amazing. We've been eating there for 25 years. We're headed up later this month for a few days to get our fix.

We saw it featured on Diners, Drive In's and Dives a few years ago, and the Huevos Yucatecos was the dish they featured. Check it out online.

I'm going to try to make it down to that new "Farmers Market" and get my hands on some Hatch chiles before they are all gone . . .

Here is a tip on dealing with one aspect of cooking with chiles that could probably be applied to Hatch chiles as well--if they didn't happen to be pre-roasted. I use this technique whenever I make Pork Posole or Chili con Carne (which is not Chili con Frijoles although I ususally have Frijoles y Arroz on the side).

http://www.recipe-quest.com/messages/6/77121.html?1267929383

Wow Radical, that's one way to get it done! Very Tool Time!

I typically use my gas grill, works like a charm; or I pop them in the oven under the broiler. Sometimes if I am just roasting a few, I put them directly on my gas burner.

After they turn nice and black, put them in a big brown paper bag for a few minutes; it helps to make them easier to peel.

Then, you can either peel and seed them or put the whole chiles, skin and all in zip lock freezer bags and freeze them. When you are ready to use them, pop them in the microwave to soften them up and the skins come right off.

I smart chile friend taught me that freezer trick. And no, it does not change the texture.

Also, I second The Tecolate Cafe, yum! There are so many great places to eat in Santa Fe! I need a fix soon!!

Recommended places to eat in ABQ? I couldn't wait though, bought me some fresh roasted ones yesterday at Sunflower

"ABQ"? . . .
How about, "Casa Chaco" a restaurant that used to be in The Hilton, right next to--that is, specifically and immediately adjacent to and within easy walking distance (replete with sidewalks) of--that other (less expensive, employer/training session booked, yet more than passable in terms of amenities) hotel was an eye-opening and taste-bud tinglin' experience to me in terms of "Nuevo New Mexican/Southwestern Cuisine" . . .

But that was a long time ago.
Heck . . . They were even out of the "Special" Fish Dish on the chalkboard at the door the day I was there.

So, I settled for "The Chicken" and, in the process, learned how to make one of the best side dishes anywhere: "Broccoli Casa Caco."

Of course, The (ABQ) Locals, today, may not give "Casa Chaco" the same high marks.
They have probably even changed their "Authentic Menu." =)

We don't usually spend much time in ABQ, other than flying in and out. We always head on up to Santa Fe or Taos. About the only place we ever go in ABQ is The Range Cafe, and we usually go to their location in Bernallio, but they do have at least one (maybe more) in ABQ. They make a mean green chili chicken soup/stew. It's great, as is everything on their menu.

After spending a little time on google, I'm inclined to agree with your comment. They certainly look like Anaheim peppers, a Hispanic produce manager (or assistant) mentioned New Mexico and directed me to the Anaheim so it really does make sense that although they are Anaheim, like any product of the earth, the taste can vary by soil, region et al.
Thanks to all. I am going back home tomorrow so maybe I can get over to the store at 63rd and May and pick some up. Then I will try to decide what method to use to prepare them.
C. T.

Hatch chiles have a "cachet" all their own. . .sort of like "terroir" in wine. . .and some are hotter than others, but, oh my, the smell of them roasting on the grill!! There are several "varieties" grown (one is the "Big Jim"), but the thing that makes them "Hatch" is that they are gown in/around. . . . Hatch, NM.



Debz. . .depends on your sensitivity. . .I usually roast aboaut 20 lbs in the fall and freeze them for future use during the year. They do not bother me at all. . .neither do jalapenos (at least, not my hands. . .eyes, yes!!).

ctchandler. . .you can use them most anywhere. . .my favorite "thing" is Pink Adobe Green Chile Stew. . .recipe "googable" on line. . .another "thing". . .pile them on top of a burger topped with a really good melty cheese (pepper jack if you like it spicy!). . . also on eggs. . .or in an omlet. . . recently saw a recipe for a green chile and apple pie. . . .(google "Homesick Texan"). Another link ( if it comes thru) that will probably have more than you ever want to know!! http://ths.gardenweb.com/forums/load/cooking/msg0813331512210.html. Bottom line. . .buy. . .roast. . . enjoy!!

For some reason the "New Mexican" cuisine I've had in ABQ has not been on the same par as that I've had in Santa Fe, Taos, and even places like Las Vegas, NM. I'm sure there are solid places there, but the best New Mexican food I've had has been in Santa Fe and random cafes in small towns.

After spending a little time on google, I'm inclined to agree with your comment. They certainly look like Anaheim peppers, a Hispanic produce manager (or assistant) mentioned New Mexico and directed me to the Anaheim so it really does make sense that although they are Anaheim, like any product of the earth, the taste can vary by soil, region et al.
Thanks to all. I am going back home tomorrow so maybe I can get over to the store at 63rd and May and pick some up. Then I will try to decide what method to use to prepare them.
C. T.

I used to have a friend whose sister and brother in law were actually chili farmers in Hatch, NM. According to her this is it exactly. They are Anaheims, but its the soil, climate etc. that makes Hatch chili's what they are. Kind of like Vidalia onions, or Pecos cantalopes (if you've lived in Texas, you know what they are). It's all about the soil and climate.

Hi there, thought I would throw in my 2 cents. I moved here from Socorro New Mexico in 1983. Socorro is small town south of Albuquerque about 80 miles. Alfalfa and green chili are grown along the Rio Grand that flows thru the town. Let me tell ya, green chili is a way of life back home. After 2 years of living in OKC I found myself on a annual trip to NM to get my chilis. I just recently started getting mine locally here in OKC. Hatch chilis are definiately different than Anaheims, better flavor and HOTTER! Do not smoke them in a smoker, I tried that 1 time and wasted a whole batch. As for roasting them, I cook them on the grill turning constantly until they have a few black spots and the pepper turns to a lighter green. I then transfer them to a moist towel and cover with wet towel. Let them steam till skin seperates from the chili easy. Next just pull the stem, bag em and freeze em. As for prepairing them I just thaw them, chop them up and sprinkle a little garlic salt. One thing I noticed that nobody uses them with pinto beans. Nothing better than beans with ham hocks topped with green chili. Thats all I've got, they are addicting.

I used to have a friend whose sister and brother in law were actually chili farmers in Hatch, NM. According to her this is it exactly. They are Anaheims, but its the soil, climate etc. that makes Hatch chili's what they are. Kind of like Vidalia onions, or Pecos cantalopes (if you've lived in Texas, you know what they are). It's all about the soil and climate.

Maybe now with climate change we can start growing them in Guymon or something.

I have another question. Has anybody compared the taste of an Anaheim chile to that of a Hatch chile? I do know that I ate a bowl (cup of soup size bowl) of jalapenos grown somewhere in Europe while I was visiting Scotland last year. They tasted as good as any jalapenos but I ate the bowl at a pub bar while having a couple of beers and there was almost no heat. I also have eaten jalapenos here that weren't very warm and more often than not, pretty hot, but they all tasted like jalapenos. So, that's the question, is it a matter of heat, or actually flavor/taste that separates the Hatch from all others? I'm going to the new market (63rd and May) Monday and I will pick some Anaheim chiles up at a homeland and compare the taste so maybe I will answer my own question.
Thanks,
C. T.