Hatch Chiles are Here!

'hot' hatch chiles from the venerable Renton Fred Meyer

I was so excited when I got my big grocer's ad featuring hatch chiles.  Once only available regionally, near Hatch, New Mexico, these peppers are only available for about 6 weeks each year.  Hatch chiles do not refer to one specific species.  Hatch chiles vary greatly in heat and can represent anywhere from 6-15 varieties
http://www.hatchchilefest.com/
More importantly, these peppers are delicious.  They each have their own character, and all pack lots of flavor.

Fortunately,  many national grocers including Kroger, Safeway, and Whole Foods  sell Hatch peppers.  Unfortunately, they treat them in much the same way they sell heirloom tomatoes.  The tomatoes are all specific varieties(cultivars) each with their own unique characteristics, and yet the grocery stores set them all out together randomly, which sort of misses the point of wanting heirloom tomatoes.  With Hatch peppers, they do a bit better.  Most stores identify according to heat level.

The reality, however, is that there are at least 6 different varieties of hatch peppers that have their own characteristics.  This includes: Big Jim, Barker, R-Naky, New Mexico #20, Sandia, and New Mexico 6-4.

What they have in common is a generally similar appearance to anaheim peppers(a bit darker), or occasionally, very large jalapenos. They tend to be 6-12" in length.

I regret that I have not made a post sooner.  I have been spending most of my time since last Wednesday hunting down these peppers, quizzing grocers, buying them, roasting them, sweating, peeling and preserving them.  These are some really great peppers and I hope everyone gets a chance to enjoy them during this short season.  If you happen to shop in south Seattle or Renton and can't find these peppers, I probably owe you an apology.

Chili and Roasted Peppers

Chili

Ingredients:

Canned beans

Canned tomatoes(stewed or chopped)

Onions, roughly chopped

Roasted Chiles(See Below)

Ground Beef

Garlic flakes

Onion powder

Cayenne/Habanero powder

Chili powder

Black pepper

Oregano

Unsweetened Cocoa

Worcestershire

Liquid Smoke(NOT stubb's)

I roughly use 1 can of beans(drained) per one can of tomatoes.  For beans I usually use kidneys which are most traditional plus pintos to lighten it up a bit.  I tend to make it super meaty, like the beef making up like half of all the chili.  For the best quality, I go to safeway when top or bottom round roasts are on sale for around $2-2.50 a pound and take it to the meat counter and ask them to grind it for me.  I combine them all in a crock pot and then add the following: Onions, roasted chiles, garlic flakes(ground down), black pepper(lots), Cayenne or Habanero powder, to taste, Chili Powder(it has no heat and lots of flavor, use generously), oregano.  The three ingredients that give it the most depth and character are liquid smoke, worcestershire(hello, umami), and unsweetened cocoa(think mole).  I have never used a strict recipe, just seasoning to taste.

Roasted Chiles

This can be done to any fresh pepper, but Pasilla and Anaheim have great flavor and minimal heat.  First place a large sheet or roasting pan on the bottom rack of the oven.  Place peppers directly below the heating elements on the highest rack.  Set oven to broil, leaving the door open so the thermostat doesn't kick in.  Let the peppers roast until the skin of the peppers burn and pop, then continue turning them until all the skins are popped and blackened and the peppers are tender, then rest inside a paper sack(plastic could do if you don't mind cacinogens).  Then remove the skins, chop cut and clean.

Special Bonus: yours kitchen and house smells like roasty heaven.