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.

]]>https://waltonsdev.nodebb.com/topic/2555/hatch-pepper-time-canning-freezingRSS for NodeThu, 10 Sep 2026 22:15:08 GMTMon, 10 Aug 2020 16:24:09 GMT60FireHorse 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.

]]>https://waltonsdev.nodebb.com/post/20463https://waltonsdev.nodebb.com/post/20463Thu, 13 Aug 2020 00:46:16 GMTSo on a heat scale where do they fall

]]>https://waltonsdev.nodebb.com/post/20460https://waltonsdev.nodebb.com/post/20460Thu, 13 Aug 2020 00:40:40 GMTThanks I just finished a big bowl of pork green chili for lunch yesterday. Where’s the cold water LOL

]]>https://waltonsdev.nodebb.com/post/20432https://waltonsdev.nodebb.com/post/20432Wed, 12 Aug 2020 13:54:39 GMTThat 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.

]]>https://waltonsdev.nodebb.com/post/20426https://waltonsdev.nodebb.com/post/20426Wed, 12 Aug 2020 03:41:53 GMTI’m a big fan of Hatch chilis. I still need to go get my year’s supply, though!

]]>https://waltonsdev.nodebb.com/post/20402https://waltonsdev.nodebb.com/post/20402Tue, 11 Aug 2020 13:23:59 GMTAnd Hatch chilis are the best! I wait all year for them!

]]>https://waltonsdev.nodebb.com/post/20399https://waltonsdev.nodebb.com/post/20399Tue, 11 Aug 2020 06:53:41 GMTThe 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.

]]>https://waltonsdev.nodebb.com/post/20398https://waltonsdev.nodebb.com/post/20398Tue, 11 Aug 2020 06:52:50 GMTSorry for the silly question, but why do you peel the peppers?

]]>https://waltonsdev.nodebb.com/post/20395https://waltonsdev.nodebb.com/post/20395Tue, 11 Aug 2020 03:28:56 GMTTex_77 Only when you go to the bathroom!

]]>https://waltonsdev.nodebb.com/post/20387https://waltonsdev.nodebb.com/post/20387Tue, 11 Aug 2020 00:11:06 GMTBe sure to wear gloves when peeling them, or you will regret it!

]]>https://waltonsdev.nodebb.com/post/20382https://waltonsdev.nodebb.com/post/20382Mon, 10 Aug 2020 21:08:03 GMTtarp 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!

]]>https://waltonsdev.nodebb.com/post/20380https://waltonsdev.nodebb.com/post/20380Mon, 10 Aug 2020 19:30:09 GMTtarp They are pretty dang popular out in West Texas!

]]>https://waltonsdev.nodebb.com/post/20373https://waltonsdev.nodebb.com/post/20373Mon, 10 Aug 2020 17:08:10 GMT