Comments on: Musings on Hatch Green Chile, 4oz can

By: Bill

Bill — Sun, 09 Oct 2016 01:14:43 +0000

In reply to Paul Mags. I saw chiles being roasted while I was in Hatch. They were using a wire tumbler and a big propane torch. I still roast mine over a wood fire and the flavor that the smoke gives them is indescribable. When the skins are charred, it's time to take them off and let them steam in a zip lock bag. Once they cool a bit, the skins just slide off. Remove the stems and seeds, chop them up and they are ready to use.

By: Paul Mags

Paul Mags — Sat, 08 Oct 2016 00:17:15 +0000

In reply to Bill. The homemade ones sound delicious!

By: john

john — Fri, 07 Oct 2016 23:57:02 +0000

I was pretty certain before but now I know for sure! Any man that takes a can of green chiles backpacking I can definitely be friends with! nice article! it’s the little things that make the trip great!

By: Bill

Bill — Fri, 07 Oct 2016 23:34:23 +0000

While I do enjoy Hatch chiles, I’ve never had the canned variety. I grow and roast my own. Technically they’re not Hatch chiles, but the seeds came from Hatch chiles. I passed through Hatch a few years ago and bought some while I was there. I just roasted a big batch of them for Green Tomato Salsa. We don’t have Costco around here, So I might have to mail order some cans. I would like to try them.