On Aug 26, 6:09 pm, Bobo Bonobo® > wrote:
> On Aug 26, 2:49 pm, Christine Dabney > wrote:
>
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> > On Sun, 26 Aug 2007 12:34:35 -0700, Mark Thorson >
> > wrote:
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> > >I hadn't thought about roasting and skinning them.
>
> > >I tried them for the first time a few days ago.
> > >There was a big display of them on sale, $0.79/lb.
>
> > >I bought three. I wasn't impressed. They're
> > >like an Anaheim, except thicker and hotter
> > >but still quite mild.
>
> > >The chowhound article is obviously written for
> > >people who don't eat many hot chilis. For those
> > >people, a Hatch might seem hot. I'm not one of
> > >those people. I prefer more interesting peppers.
>
> > You might have gotten a mild batch. Trust me, the hot ones are HOT. I
> > am living in NM now, and there are all ranges of heat in these things.
>
> > When I go to a market selling them, they are in piles marked as to the
> > heat level. And they all look the same. And here in NM, sometimes
> > they are marked by the variety name as well.
>
> > Plus, a Hatch chile is not all about the heat. It is about the flavor,
> > which is different than regular anaheims. I am thinking that it might
> > have to do with the land in Hatch, that produces that flavor. Put a
> > regular Anaheim side by side with a Hatch grown chile, and taste the
> > difference.
>
> Anaheims are hybridized NuMex chilies. They are more consistent as to
> heat.
> This is the real deal:http://www.chileseeds.co.uk/numexbigjimchilliseeds.htm
>
> > And no, I can't describe the difference or the flavor
> > that makes it a Hatch. After a while, you get to know how to spot a
> > Hatch grown chile.
>
> > Christine
>
> --Bryan- Hide quoted text -
>
> - Show quoted text -

One of our local markets advertised NM Hatch Chilies, this week and we
bought a few. Roasted and peeled them and have put them in
quesadillas, scrambled eggs and a Spanish rice kind of mix. They are
not hot, but flavorful and I'll be getting some more of these while
they are still available.

jillied
Roseville, CA