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["Sage Austin | Eureka! Design" <eureka AT hctc.net>]

Hatch chilies are the quintessential green chilies used in New Mexican 
cooking. They look to be a type of Anaheim pepper, and come in mild, 
moderate, and hot. Everyone calls them hatch after Hatch, NM where they 
are largely grown. But it's kind of like Coke and Kleenex, we use it 
generically even if they came from somewhere else. There's even a canned 
hatch version we buy at the store when the fresh ones aren't available. 
We buy them fresh, peel and freeze them in bags for future use. The ones 
I've grown from seed are 'Espanola Improved' and 'Big Jim Numex'.

Yes, a rotisserie basket is what I'm talking about! Leave it to a 
vegetarian to forget what those things are called. LOL. The ones in the 
stores and restaurants here are huge though, big enough for a whole pig 
so to speak. When the chilies come in, they roast zillions of them for 
the demand. When I'm busy, I just buy them that way, but you still have 
to take the skins off. I use them in enchilada verde sauce and in egg 
dishes mostly, but sometimes stuff them like a poblano.

:)

--Sage



EarthNSky wrote:
> I have no clue as to what a hatch chili might be, but I do think I have
> a rotisserie basket somewhere...(as well as one of those silly
> composting units<g>)  Luv ya Sage. :)
>
> Sage Austin | Eureka! Design wrote:
>   
> > I let them cool completely, as some of the final roasting happens in 
> > the bag. If they are small the cooking sheet will help. Texas gets a 
> > lot of hatch chilies from New Mexico this time of year and some of 
> > the grocery stores roast them for you over a flame in this basket 
> > they can crank around like those silly composting units. So you 
> > probably could do them over an outdoor grill as well.
> >
> > --Sage
> >     
>
>