Howdy y'all, with Hatch Chile season in full swing this late summer season, wanted to make a thread of all your favorite Hatch Chile recipes, creations, and concoctions.

What is your best thing that you make with these chiles? I personally add them to B1's outstanding legendary pinto bean recipe, along with a margarita mix infusion.

On a personal note, I found that I have a relative who helped develop the NuMex Big Jim into the worlds largest chile pepper. Story here

Saut onions and garlic in butter then add flour for a roux then chicken stock and chopped roasted and peeled green chile. Green chile gravy, pour it over anything.

Snowball said:

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Howdy y'all, with Hatch Chile season in full swing this late summer season, wanted to make a thread of all your favorite Hatch Chile recipes, creations, and concoctions.

What is your best thing that you make with these chiles? I personally add them to B1's outstanding legendary pinto bean recipe, along with a margarita mix infusion.

On a personal note, I found that I have a relative who helped develop the NuMex Big Jim into the worlds largest chile pepper. Story here

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I've got some big Jim's being delivered from NM tomorrow. I roast them, peel them and vacuum seal/freeze them. I use them in Green Chili stew in the winter. I also make salsa verde and use them green chili chicken enchiladas. They're good in queso too.

Funny enough. I made the beans today with hatches and the bit of beans is currently on the smoker picking up extra flavor!

trouble said:

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I make green chile sauce then use it in all kinds of things all year long.

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I don't mean to question you, but, why are you using plastics lids to can? I didn't know that was an option. Do you get a seal with that? How do you know you have a good seal?

It's not canned. I just freeze them.

trouble said:

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It's not canned. I just freeze them.

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OK. That's a new one. I vacuum seal and freeze mine.

I have previously but in my current house, I have more freezer space than cabinet/dry storage. Just leave a good inch headspace and they freeze great.

I made some elotes a couple weeks ago. Grilled hatch chiles and corn, Kewpie, cilantro, and a dust of seasoning. Had some limes but forgot to add some lime juice. It made a great topper for some Slovacek's rattlesnake eggs.

Simple favorite of mine is a chicken breast (grilled preferably but however you like them) right before done cover with some roasted green chiles and a couple slices of provolone until cheese melts then get ready to plate.

To plate toast up a burger bun hot mustard on the bottom, chicken breast with green chiles and cheese, top bun can be plain, mayo, or more hot mustard (my choice). Add a side of tater tots and bon appetite.