So my friend Jan started talking “dirty” to me the other day.
She was telling me about these amazing peppers that she uses to make homemade green chili sauce. She started talking about the sweet, smoky, and hot flavor of roasted Hatch chili peppers. And it made me think that I have never used those adjectives to describe my chilies from the canned Old El Paso.
She said she was buying a case of peppers from Hen House and did I want to come over and roast them with her.
Then she said she’d make me Tevana tea if I came over and helped. She knows how to talk “dirty” to me.
So What Are Hatch Peppers?
First, you need a little history lesson because Hatch peppers are different than any other pepper in the world. They are only grown in Hatch, NM. They have a six-week growing season. And are considered by experts as the best pepper grown in the States.
And evidently, Hatch, NM, throws the biggest pepper roasting party this side of the Mississippi. And any food that deserves a party has got to be good, right?
And Hatch peppers are on sale this week at Price Chopper – so if you feel your inner-foodie coming out – grab some for $.99 a pound and see what the hub-bub is about.
Roasting Hatch Peppers
Step #1: Pick your pepper heat. There is mild, medium, and HOT. Our pepper were medium, which means they were hot on the tongue, but no lasting heat. Wash and dry the peppers.
Step #2: Grease the peppers. Get out the Crisco. Put some in your hands and rub the peppers down. (It makes your hands really soft too.)
Step #3: Pre-heat your grill to medium or medium-high heat. Place peppers on grill and cook for approximately 7 minutes per side.
Step #4: When peppers start to bubble and get blackened they are done. The heat allows the skins to be pulled off easily – so you want to make sure they are good and cooked.
Step #5: Pull peppers off grill and allow to cool.
After peppers are cooled, you have some storage options.
- Place 3-5 whole peppers in a freezer bag and freeze. When you go to use them, you’ll need to defrost and rinse peppers under warm water to get rid of the skins.
- Rinse and skin peppers now. Chop and place 1/2 cup portions in freezer bags and freeze.
- Eat immediately because you have never had peppers this amazing in your life.
And because you need to understand how amazing these little peppers are – here is my friend Jan’s Green Salsa Verde Recipe. Use it for enchiladas, as a dip, or just eat it by the spoonful. Enjoy!
Jan’s Green Salsa Verde Recipe
2 tablespoon butter
2/3 cup onion – chopped
2 tablespoons flour
1.5 cups chicken broth
1 cup green chilies – chopped
3 cloves of garlic
3/4 tsp salt
1 teaspoon cumin
1. Melt butter in medium saucepan over medium heat.
2. Stir in onion and cook till tender.
3. Add flour and stir till creamy.
4. Add all other ingredients and stir till smooth and creamy. Add additional chicken broth if needed.
5. Turn on low and cook till all veggies are tender and sauce is creamy. About 15 minutes.