To be called a “Hatch" New Mexican pepper it must be grown in the area of Hatch, Doña Ana County, New Mexico (near Las Cruces). It is not a variety.
Because of the thick skin, the whole peppers are often roasted and the skin removed.
The most common methods:
- In the oven or broiler until skins blister ... about 7 minutes at 450 degrees
- Grill outdoors until skin blisters
- On the stove ... use a heavy pan and on high heat, roasting for about 10 minutes, turning occasionally until skin blisters
A friend suggests ...
“Quick way to peel lots of Hatch chilis - we roast them over the grill when we are cooking other things then let them cool, throw in a plastic bag, seal and freeze. To peel, run warm water over chilis and the skins come off ... works every time!"
Peppers last longer in the freezer with the skin protecting them and the skins will come off easily after thawing. Bacteria can grow on the peppers, so they should be frozen within a day of roasting and thawed in the fridge.
Otherwise, put peppers in a plastic or paper bag and wait till they cool then skin and remove seeds.
Then again - I use them, skin and all, chopped and raw.
Tomorrow - my favorite Hatch chili recipes ... and some suggestions. In the meantime you can simply search "Hatch chili recipes" and find some (but not mine).
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