How spicy are hatch chilies?
Hatch chilies, known as the ‘Green Chile of the Southwest’, range from mild to extremely hot, depending on their Scoville heat units (SHU) rating, which measures the heat of a pepper. Typically, the SHU rating of a ripe hatch chili is between 1,000 to 8,000.
However, it’s worth noting that some unripe or roasted hatch chilies can have significantly higher SHU ratings. Unripe hatch chilies can have a rating of up to 20,000 SHU, making them very spicy. This variation in SHU rating is due to the ripening process, storage conditions, and preparation methods.
Hatch chilies are usually categorized into three main types: mild, medium, and hot. The mild ones, which are not yet ripe, are generally less than 1,000 SHU. The medium ones, which are at the peak of ripeness, usually range from 1,500 to 3,000 SHU. And the hot ones are when the chilies are even more ripe, with a rating of up to 8,000 SHU.
Despite varying levels of heat, the distinct flavor of hatch chilies is often described as earthy, slightly sweet, and tangy, which makes them popular ingredients in various dishes throughout the New Mexico and southern southwest regions.
What can I make with grilled hatch chilies?
Grilled hatch chilies are a staple in New Mexican cuisine, adding a deep, smoky flavor to various dishes. One popular way to use them is in salsas or hot sauces, where they’re blended with onions, garlic, and sometimes tomatoes for a velvety texture. Simply grill the chilies, peel off the skin, and blend the flesh into your desired condiment.
Another delicious application is in various sauces, such as breakfast burrito sauces or roasts. For example, combining grilled hatch chilies with sour cream, shredded cheese, and herbs will create a luscious topping for eggs, tortillas, or tacos. Additionally, the smoky heat of hatch chilies pairs beautifully with red chile-based stews.
Using grilled hatch chilies in soups, like a hearty bean or roast chicken soup, is another winner. Steep the roasted peppers in the broth for a full, earthy flavor, which also pairs well with delicate side dishes. Finally, hatch chilies have a place in entrees as a flavorful topping for red meat dishes, much like traditional red or green chile-based sauces.
Can I freeze grilled hatch chilies?
Yes, you can freeze grilled hatch chilies, and it’s a great way to preserve them for future use in your cooking. To freeze them, you’ll typically want to add them to airtight containers or freezer bags and store them in your freezer at 0°F (-18°C) or below. Before freezing, it’s a good idea to peel, seed, and chop the chilies as you would for using them in recipes, to make the most of the frozen product. This will also prevent issues such as freezer burn from disrupting textures.
When thawing frozen grilled hatch chilies, they can be added directly to recipes as they would be if you were using fresh chilies. Be aware that, in the thawing process, you can expect the texture to become softer than that of the originally preserved state; this should be anticipated, though it won’t significantly alter the desired outcome in recipes. It is also essential to label the containers with the date and contents, to keep track of what was stored when.
How do I store grilled hatch chilies?
Storing grilled hatch chilies requires proper handling to maintain their flavor and texture. Immediately after grilling, transfer the chilies to a sealed container or plastic bag to prevent moisture from rehydrating the chilies. You can also let them cool down at room temperature before storage. Once cooled, remove the seeds and membranes, as they can add bitterness and make the chilies more difficult to work with.
Grilled hatch chilies can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. When freezing, place the cooled, seeded, and membrane-free chilies in an airtight container or freezer bag, making sure to press out as much air as possible before sealing. Label the container or bag with the date and contents. For longer-term storage, consider roasting and then canning the hatch chilies using a water bath canner to make them shelf-stable. Always follow safe canning practices to prevent spoilage and foodborne illness.
Before using stored grilled hatch chilies, rehydrate them by submerging them in water or a sauce for a few minutes. You can also rehydrate them by placing them in a microwave-safe dish with a small amount of water, covering the dish, and heating them for 20-30 seconds. Ensure they’re softened and pliable before using them in recipes.
Are hatch chilies in season all year?
Hatch chilies are a type of New Mexico green chile pepper that are typically in season from late summer to early fall. They are harvested in late August and September, with peak season usually occurring in mid-August. The exact timing of their availability can vary depending on weather conditions and the specific grower or region. However, due to the long shelf life of dried or frozen green chilies, hatch chilies can be available for consumption throughout the year, particularly when preserved through drying or freezing.
You can find dried hatch chilies in most well-stocked grocery stores or specialty food stores throughout the year. Many stores also freeze fresh hatch chilies, making them available during the off-season. Additionally, some producers and online retailers offer a wide range of hatch chile products, including canned, jarred, and pureed chilies. This wide availability of various products helps make hatch chilies accessible to consumers throughout the year.
While fresh hatch chilies might be more limited in their availability, the various preserved products make it easy to still enjoy and incorporate hatch chile flavor into recipes and dishes throughout the year. When purchasing dried or frozen chilies, it’s essential to note that their flavor profile and heat level may vary depending on the product and processing methods.
What’s the best way to peel grilled hatch chilies?
Grilled hatch chilies can be a bit of a challenge to peel, but there are a few methods that can make the process easier. One popular method is to simply cut off the top third of the chili, which usually has a small stem and may have some blisters or burn marks from the grilling process. This can be removed with a pair of kitchen scissors or a knife.
After removing the top third of the chili, gently rinse the peppers under running water to remove any excess ash or debris. Then, to peel the chilies, you can carefully strip away the skin with your fingers or the back of a spoon. You can also try placing the chilies in a sealed plastic bag or a container with a lid and letting them sit in the fridge for a few hours or overnight. The skin should loosen and slide right off, leaving the tender inner flesh behind.
Another option is to use a paper or paper towel to help scrape off the skin. Gently rub the chilies with a paper towel to help remove the blistered skin, and then rinse them under water to remove any remaining debris. Whichever method you choose, be sure to handle the chilies carefully and avoid touching your face or eyes, as the oils in the peppers can cause irritation. With a little patience and care, you can easily peel grilled hatch chilies and use them in your favorite recipes.
Can I use canned hatch chilies for grilling?
While canned hatch chilies can be a convenient and tasty addition to many dishes, they may not be the best choice for grilling. Canned hatch chilies are typically pre-cooked and have been preserved in a brine or water solution, which can affect their texture and flavor when exposed to high heat. When grilled, canned hatch chilies may become too soft or even mushy, and their flavor may loses its depth and complexity. If you want to add a smoky flavor to your dish, it’s generally better to use fresh or roasted hatch chilies.
If you still want to use canned hatch chilies for grilling, you can try cooking them on the grill for a short amount of time to warm them up and give them a slightly charred flavor. However, be careful not to overcook them, as they can become too soft and lose their flavor. A better option might be to roast some fresh hatch chilies over the grill and then chop them up to add to your dish. This will give you a richer, more complex flavor and a texture that’s more suitable for grilling.
One advantage of using canned hatch chilies is that they can add a spicy kick to your dish without having to roast and chop fresh chilies. If you do decide to use canned hatch chilies, be sure to drain and rinse them before adding them to your grilled foods. This will help remove excess salt and preservatives, and will give you a cleaner flavor. Just keep in mind that canned hatch chilies may not add the same smoky flavor as fresh or roasted chilies, so you may want to experiment with different seasonings and marinades to get the flavor you want.
How can I tell if a hatch chili is ripe?
One of the easiest ways to determine if a hatch chili is ripe is by checking its color. Hatch chilies typically turn from green to a rich red or purple when they are ripe. However, some varieties may retain more green coloration, especially if they are harvested before they reach full ripeness. The darker the color, the riper the chili usually is.
Another way to check the ripeness of a hatch chili is by feeling its texture. Ripe hatch chilies will be slightly soft to the touch, but they should still have some firmness to them. If they are too soft or mushy, they are likely overripe. It’s also essential to check for any signs of mold or mildew, which can indicate spoilage.
When handling hatch chilies, be careful not to tear the skin, as the heat level can spread through the peppers more quickly this way. If the chili has a few minor blemishes, they can often still be used and may even be more sweet and flavorful than unblemished ones. On the other hand, severe damage or decay can render the chili inedible.
Before cooking with hatch chilies, you can also try gently pinching the top of the pepper. If it comes off easily and the white, spongy parts inside the pepper are visible, the chili may be ripe. Ripe hatch chilies will often have these ripe areas exposed.
What is the best way to remove the seeds from hatch chilies?
Removing seeds from hatch chilies can be a bit tedious, but there are a few methods that make it more efficient. One common method is to slice the pepper into thin strips and carefully remove the seeds by hand. This method is labor-intensive but allows for great control and removal of seeds. You can also use a specialized tool, such as a deseeding tool, which is a long, thin, curved blade used specifically for removing seeds from peppers. Alternatively, you can blanch the peppers in boiling water for a few seconds, then immediately submerge them in ice water to stop the cooking process. This makes the seeds easier to remove, as they become more loose and come out more easily.
Another method to consider is using a melon baller or a paring knife to carefully scoop out the seeds and membranes from the inside of the pepper. This method can be more efficient than using a deseeding tool, especially if you’re dealing with a large quantity of peppers. It’s also important to note that you should remove the membranes along with the seeds, as they contain capsaicin, the compound that gives chilies their heat. Be sure to wear gloves when handling hatch chilies, as the oils in the peppers can cause skin irritation and burning.
When removing seeds, it’s essential to work with a clean, dry surface to avoid introducing any contaminants that might affect the chilies’ flavor or texture. If you’re planning to store the roasted or dried hatch chilies for later use, make sure to remove as many seeds as possible to prevent spoilage and maintain the chilies’ quality.
Can I grill hatch chilies indoors?
While traditional grilling often requires an outdoor setup, you can achieve a similar effect indoors using a few different methods. One popular option is to use a skillet or cast-iron pan on your stovetop. Simply heat the pan over medium-high heat, add a small amount of oil, and place the hatch chilies inside. You can cook them for a few minutes on each side, rotating frequently, until they develop a smoky flame-kissed flavor.
Another indoor grilling method involves using an electric or gas grill pan. These pans typically have a non-stick surface and multiple heat settings, allowing you to achieve a nice char on the hatch chilies while minimizing mess and cleanup. Simply plug in the grill pan, preheat it to medium-high heat, and cook the chilies in a similar manner to the skillet method.
Some individuals also prefer using a broiler in their oven as a makeshift indoor grilling setup. This method requires more planning, as you’ll need to carefully place the hatch chilies under the broiler’s direct heat, flipping them as needed to ensure even cooking. Regardless of the indoor grilling method you choose, be cautious when working with hot pans and chilies, as the peppers can release irritating oils when burned or charred.
What are some recipe ideas using grilled hatch chilies?
Grilled hatch chilies offer a sweet and smoky flavor that adds depth to various dishes. One popular recipe is the New Mexican Hatch Chili Cheeseburger. It involves topping a beef patty with grilled hatch chilies, melted pepper jack cheese, and a tangy slaw made from red cabbage and cilantro. Another option is the Hatch Chile and Cheddar Frittata, a breakfast dish where sautéed hatch chilies and diced onions are mixed into the egg mixture before baking.
For a more substantial meal, consider the Hatch Chile and Chicken Enchilada Casserole. This casserole is made by shredding chicken that has been cooked in a spicy sauce with roasted hatch chilies, then layering it with tortillas, cheese, and the sauce in a baking dish. The casserole is perfect for potlucks or family gatherings. Grilled hatch chilies can also be used in a variety of sauces and salsa recipes, such as the traditional Hatch Chile Salsa that’s commonly served with chips or as a topping for tacos.
If you’re looking for something unique, try the Hatch Chile and Corn Chowder. This creamy soup is made by sautéing diced hatch chilies and onions in butter, then adding corn, potatoes, and a splash of heavy cream. The result is a comforting and flavorful soup that’s sure to warm your belly during the colder months. Whether you’re using grilled hatch chilies in a classic dish or experimenting with a new recipe, their distinctive flavor is sure to elevate any meal.
Are hatch chilies and Anaheim chilies the same?
Hatch chilies and Anaheim chilies are both types of peppers that belong to the same species, Capsicum annuum. Despite their similarities, they have distinct flavor profiles and heat levels. Hatch chilies, specifically, are known for their rich, smoky flavor and moderate to hot heat level, ranging from 1,000 to 2,000 Scoville Heat Units (SHU). They are grown primarily in the Hatch Valley of New Mexico, which gives them their unique flavor and name.
Anaheim chilies, on the other hand, are typically grown in California and are known for their mild, slightly sweet flavor and low heat level, ranging from 500 to 1,000 SHU. Anaheim peppers are often used in Mexican and Southwestern cuisine and are a popular choice for stuffing and roasting. While both peppers can be used in similar dishes, their distinct flavor profiles make them suitable for different culinary applications.
The key difference between Hatch and Anaheim chilies lies not only in their flavor and heat level but also in their growing conditions and the specific growing practices used in the Hatch Valley. The unique combination of soil, climate, and irrigation in this region contributes to the characteristic flavor of Hatch chilies, making them stand out from other Anaheim-style peppers.