Susan W Posted October 4, 2012 Share Posted October 4, 2012 Well, I couldn't resist purchasing 1.10 lb of roasted Hatch chili peppers yesterday at Whole Foods. They were way on sale. Now what to do with them? I can almost eat them like candy, but because I have such a huge container, I am looking to come up with some dishes that would use a substantial amount of them. I did chop two up and added them to my 3 eggs scrambled with spaghetti squash. 2 down...200 to go. Link to comment Share on other sites More sharing options...
megmac Posted October 8, 2012 Share Posted October 8, 2012 Oh, you've come to the right place. Roasted green chilies from Hatch might just be my favorite food. I put them in everything, but here are a few easy ones: any kind of chlli. There is a great chocolate chili recipe in Well Fed (and probably on this site somewhere) that I add them to. I cut the chili powder a little, and add green chilies. Awesome. Good in any chili in fact-chicken, turkey, beef, etc. Eggs-you've got that right-omelettes, scrambles, crustless quicke type stuff. I put green chilies in meatballs and meat loaf too, of course, but less than I would in chili. They keep forever in the freezer (I go through 10 lbs a year, but I have some friends who are still eating green chile-yes, that's how it's spelled-they bought 2 years ago), so don't feel like you have to eat through them in a hurry. Soups-I add them to chicken/veggie soup, butternut squash soup...anywhere that you are looking for spice or flavor. Just start with a small amount. They get hotter over time. Anything curry-whether soup or meal, is better with chile. I'll send you more ideas as I remember them. My favorite chili (Paleo version of traditional green chile stew) is simply ground beef or turkey, onion, crushed red tomatoes, and lots of green chile. I eat it almost every day. Link to comment Share on other sites More sharing options...
Susan W Posted October 8, 2012 Author Share Posted October 8, 2012 Thank you so much! I wondered if I could freeze them. I really love them. The last two days, for my second meal, I took red butter lettuce, whatever meat I have on hand, home made mayo, avocado and roasted hatch chilis. Yesterday and today, I had 6 of these little devils. I like the idea of the green chili stew. I have all the ingredients, so defrosting my ground beef now. Link to comment Share on other sites More sharing options...
jennrider Posted October 8, 2012 Share Posted October 8, 2012 We buy pounds of them every year. I roast them on the grill, peel them and them freeze them. It's awful to want some hatch chili in February and it's not available. I add them to eggs for a kick. Great on a burger or grilled chicken breast. You can also make salsa with them. Link to comment Share on other sites More sharing options...
Susan W Posted October 8, 2012 Author Share Posted October 8, 2012 Yes, I am so bummed out I only bought one container of them. They were already roasted, but not peeled. I kind of love that. Should I peel them before I freeze them? To me, hatch chilis look like Anaheim which bore me to tears, so I've never tried them. Boy was I so wrong. Link to comment Share on other sites More sharing options...
megmac Posted October 10, 2012 Share Posted October 10, 2012 I would suggest you peel them, take out the seeds, and maybe even chop them before you freeze. (Unless you are going to make rellenos, you don't really need them whole.) Link to comment Share on other sites More sharing options...
Susan W Posted October 14, 2012 Author Share Posted October 14, 2012 I was lazy and didn't do that. I didn't even peel them. Just defrosted a bagg (about 5 in a bag) and peeled them, cut them up and added them to my chocolate chili. Delish!! Link to comment Share on other sites More sharing options...
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