Everything You Need To Know About Buying Hatch Green Chile Online
Fresh Hatch green chiles are in season from late August into early October. They’re best when fire roasted. Their flavor is rich and earthy with a medium heat. Use them in everything from stews to enchiladas. Many local farms and retailers offer online ordering and shipping during the chile season.
How To Choose The Right Chiles
Where to buy Hatch red chile ristras online, select those that are soft and pliable; those that feel like a raisin or prune are ideal. Also look for chiles that are deep in color; those with dull skins are more likely to have been exposed to sun and will be less flavorful. Avoid any that are damp, as they may have been stored incorrectly and could harbor fruit moth eggs.
The general rule is that larger chiles are milder and the smaller ones are spicier, although this varies somewhat depending on how you prepare them. The heat factor is determined by the amount of capsaicin they contain. To help you choose the right peppers for a recipe, use the Scoville Scale as your guide. Also remember that the heat of a chile can increase when it is rehydrated or roasted, so plan accordingly. Also, always be careful when handling chiles; they can burn your hands, lips and eyes. Wear gloves and wash your hands, knives and utensils immediately after handling them.
How To Store Chiles
When you get your shipment of fresh green chiles, make sure to store them properly so they stay at their peak. This will keep them ready for you to use whenever you need them. The best way to keep your chiles is in a dark place, away from light and heat. They should also be in a cool, dry area. If you plan on using them in the short term, it is a good idea to store your chiles in an airtight container, such as a glass jar or a resealable plastic bag. This will help to prevent them from getting partially rehydrated, which can spoil the peppers and reduce their flavor and heat.
For long-term storage, you can freeze the chiles in a moisture-vapor resistant freezer container or bag, leaving 1/2 inch of headspace, and labeling and dating them. This method will keep the chiles viable for up to a year in the freezer.
How To Roast Chiles
Roasting is the most popular way to enjoy Hatch green chile for sale online. This can be done on the grill, in an oven, or on a metal baking sheet in the broiler (a rimmed one is preferable). If using a grill, lay the chiles skin side up and use long handled tongs to turn them until they are evenly blistered and slightly blackened on all sides.
Once the chiles are cool enough to touch, remove the skin. This is much easier if you wear gloves (or thoroughly wash your hands). After the skin comes off, discard the stems and seeds. The chiles can be refrigerated in an airtight container for up to a week or frozen in a single layer, squeezing all the excess air out, for up to a year. This simple roasting method works well for a variety of peppers, not just Hatch chiles. You can roast bell peppers, poblano peppers, red peppers and more.
How To Freeze Chiles
If you don’t plan to use all the peppers that arrive in your box, you can freeze them. To do so, make sure the peppers are completely cool and dry. Then either slice and remove the stems, seeds and membrane, or chop them coarsely (depending on how you’ll be using them). Some people like to blanch their chiles before freezing but this is not necessary. If you do, simply place the New Mexico chili products in a bowl of boiling water for two minutes. Drain, cool and dry them, then transfer them to freezer bags removing as much air as possible.
Label and date your bags before putting them in the freezer. They’ll keep for up to a year this way. We recommend the thick Glad Flex ‘n Seal bags as they will not puncture and allow air back in. You can also use Ziploc or other brand freezer bags. Just be careful not to overfill them or you may not have enough space for the peppers to expand as they freeze.
Throughout the Southwest, the fire-roasted capsicum’s measured heat and fruity flavor are a staple in everything from salsas to burgers. The green chile’s season lasts from the middle of August until the first frost. Mild varieties like 1904 or Sonora have little to no spice while Big Jim, Joe Parker and Sandia are full of flavor and meatiness that make them ideal for rellenos.