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What's the deal in New Mexico with Green Chili? It's certainly not the hottest pepper I've tasted.
Ha, ha, ha, ha, ha,ha, ha, ha, ha. You just didn't get the really hot ones. Yes there are hotter peppers in the world, but Hatch Green Chilies come in a variety of temps. But it's not necessarily the heat as much as the taste, and in the case of the whole or chopped chili, also the texture. There is no other chili that compares in taste and texture to either the green or the red. And you can do so much with them in cooking.
Ha, ha, ha, ha, ha,ha, ha, ha, ha. You just didn't get the really hot ones. Yes there are hotter peppers in the world, but Hatch Green Chilies come in a variety of temps. But it's not necessarily the heat as much as the taste, and in the case of the whole or chopped chili, also the texture. There is no other chili that compares in taste and texture to either the green or the red. And you can do so much with them in cooking.
I think the most other chiles are bland in comparison. I especially love a nice hot Hatch green chile. When I lived in Illinois my parents would ship them to us as an anniversary gift. Then I would fire up the grill and roast them. It was a process but I sure enjoyed the chiles in my cooking. I also grew big Jims when I lived in Illinois and they were good. My brother-in-law(in Illinois) grew the hottest chiles I ever had. They had a shared garden with four other families. I had looked everywhere near where I lived to find chile plants and never found them. I couldn't believe that he found these. He thought they were bell peppers and when he found out they weren't he said I could have them all. hehe They cross pollinated with the habaneros, serranos, and jalapenos that another family grew. When I roasted, peeled, and seeded them I found out how hot they were. Within 5 minutes my hands were on fire. I put gloves on but it was too late. My hubby loved them as they were. I had to cut them with some milder ones. But for the most part there is nothing like Hatch green chiles for flavor. Try and anaheim and a New Mexico chile side by side and you will know what I mean.
The point about Green Chili is the flavor.
The heat is just a bonus and complements the flavor.
Obviously, quite a few don't like that "bonus heat" because most of the restaurant fare here uses mild green chile....and most of the green chile for sale here is labeled "mild."
Maybe other places use some of the hotter varieties, but I have yet to find any place here that does.
Obviously, quite a few don't like that "bonus heat" because most of the restaurant fare here uses mild green chile....and most of the green chile for sale here is labeled "mild."
Maybe other places use some of the hotter varieties, but I have yet to find any place here that does.
Bland and boring food.
that is one of the things that bothered me, no real hot stuff when we would go out. We had friends in NM that would share with us each year. We would get or actually they would, about 25 or 30 lbs and we would split, only problem, they didn't like any heat. These are the friends that will probably bring us some in about a month, on their way to KY. Again, the problem: they will bring some to us and some to their daughter in KY, none will be hot.
Obviously, quite a few don't like that "bonus heat" because most of the restaurant fare here uses mild green chile....and most of the green chile for sale here is labeled "mild."
Maybe other places use some of the hotter varieties, but I have yet to find any place here that does.
that is one of the things that bothered me, no real hot stuff when we would go out. We had friends in NM that would share with us each year. We would get or actually they would, about 25 or 30 lbs and we would split, only problem, they didn't like any heat. These are the friends that will probably bring us some in about a month, on their way to KY. Again, the problem: they will bring some to us and some to their daughter in KY, none will be hot.
Heck we like everything with a kick.
Nita
So this is common all over the state, huh?
One thing you can do is get some of the Bueno Foods frozen chopped green chile and mix the extra hot with some of your mild chile! That's what I did when I was splitting with others who didn't want any fire.
I also sometimes added fresh chopped serrano or jals!
When I grew my own, I usually had both mild 6-4 and Sandias, which are a medium heat. I'd have Big Jims, too, but those were for
I tried Barker's too, but I don't really like it. It's so hot that I was chasing it with a glass of milk--and that's from a longtime chilehead! It's just rank-tasting. It's best as a red powder!
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, Sadies uses the hot ones.
