Hatch pepper time (Canning Freezing)
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If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this.
A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.GT
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If you ever been to Co. or N.M. you know how much we love our Hatch green peppers on everything. I’m still not sure why there not as popular in TX. Green chicken chili is one favorite, along with pork chili. But they only come in August., so get um and store them.I did mine!!! First you must blister the skins so they can be peeled. They store easy like this.
A bushel plus a little makes 5 gallon zip locks full. You can peel them as you make up things to eat.tarp They are pretty dang popular out in West Texas!
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tarp They are becoming more and more popular everywhere! We love them in our new(ish) Hatch Green Chili Brat That looks like a great batch you’ve got there. I’d assume the Canning group would like to see this!
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Be sure to wear gloves when peeling them, or you will regret it!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Only when you go to the bathroom!
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The chilis have a ‘skin’ on them. I’ve heard it described as plastic-y, and it wouldn’t be a complement to your sausage or whatever you were using the chilis in. Blistering or charring then peeling removes this outer skin and gets you to the tender meat of the pepper inside.
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I’m a big fan of Hatch chilis. I still need to go get my year’s supply, though!
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That is the same here, waiting for my brother to let me know they are ready. I still have a dozen vacuum bags with 1-2 cups sitting in the freezer. Just won’t make it till next year w/o restocking.
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Thanks I just finished a big bowl of pork green chili for lunch yesterday. Where’s the cold water LOL
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FireHorse my experience, it depends on how they were grown. One year you can use a a TBS or two in a recipe the next you can be down to a tsp or two. I have been told the heat will vary on how the peppers were stressed during growing. I don’t know the scoville rating, but I would compare it to a jalapeno.
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