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Old 07-02-2008, 06:02 PM
 
Location: center of N.M.
824 posts, read 1,755,627 times
Reputation: 470
Default Roswell Chile or Chili

I would think its better if you leave the Peeling on when you freeze Green Chili because its too much work peeling and putting in Freezer Bags and who knows it might taste better also. And if you dont eat very much chili one or two a day that you have to peel with your meal is not much. I love Green Chili with eggs and bacon or meat in the Mornings. Dont forget the Garlic. If you want to drain most of the water on them before you freeze them they wont be so Slimy also when you open a bag try to use it up in a weeks time so half a Freezer bag might work out for some people. Remove as many seeds as you can before freezing. Freshly roasted chili if you let it Sweat for a few hours after roasted the Peeling will fall off a Good roaster knows how to Roast green Chile if it cools too fast while Roasting the skin will break up into pieces and it will be hard to peel. To Get to the GRAVES Farm or The DOBSON Farm they are not far from Each other take South Atkinson along the Railroad track and you will run into both of these Farms just south of Roswell. Also we always hear of Hatch Chili but the Red Chili Powder of Chile De Chimayo from north of Santa Fe is Very Tasty....P.S. Chile De Chimayo has a Great flavor even if i can never find the extra Hot. Also the Chili from around Melrose, Portales has a Great Taste also depends on Preference in Taste. Green Chili will be advertised when its ready in the Roswell T.Nickel. for the Dobson and Graves Farm. I dont like they way they roast at Wal Mart or Smith and the Green Chili is not Hot. pintada kid At webtv.net
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Old 07-02-2008, 06:02 PM
TKO
 
Location: Cruces
702 posts, read 1,438,945 times
Reputation: 513
Quote:
Originally Posted by boingo82 View Post
So do you have tips for beginners? We've only been in NM for a year and had NO experience with green chile prior to moving here. Last fall we got the $10/30lb box with free fire roasting at Smiths and I spent hours that night peeling and bagging and freezing. My husband thought I was crazy but then the chile was gone by January.

That was a duller color though, lost a lot of the green and yes, slimy. And I loved it! I didn't realize it could be better. How do you know when you are done roasting? Do you peel before freezing?

Definetely freeze them with the skin on, that way they sit in that charbroiled delicousness until you use them. It makes getting one or two out much easier too. You don't have to thaw the whole bag.

They're done roasting when the skin is just bubbled up from the meat of the chile, it doesn't have to be all black - matter of fact I know of people who steam them and that works too, but you don't get the wonderful charred flavor.

Smith's chile's could be hit or miss I prefer to get them from the farmer. Takes out the middle man too. Enjoy!
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Old 07-02-2008, 06:38 PM
 
Location: Trans-Pecos Texas
8,542 posts, read 11,786,417 times
Reputation: 4135
Quote:
Originally Posted by boingo82 View Post
So do you have tips for beginners? We've only been in NM for a year and had NO experience with green chile prior to moving here. Last fall we got the $10/30lb box with free fire roasting at Smiths and I spent hours that night peeling and bagging and freezing. My husband thought I was crazy but then the chile was gone by January.

That was a duller color though, lost a lot of the green and yes, slimy. And I loved it! I didn't realize it could be better. How do you know when you are done roasting? Do you peel before freezing?
So you like the slimy, huh? LOL!! Most people do.

There is no need to peel them before freezing at all. They last better unpeeled. I roast, put on ice (to stop the cooking), and vacuum-seal 6 per package. They are easier to peel after freezing and thawing.
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Old 07-02-2008, 11:32 PM
 
Location: Chihuahuan Desert
2,518 posts, read 5,063,150 times
Reputation: 1165
::rubbing hands gleefully::

I can't wait for the fresh chiles, green AND red. I have some 'traditional' southern recipes I plan to experiment with.

I was kidding about the George Forman grill (it's still in the box), but hey, guess I'll try it now!
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Old 07-02-2008, 11:38 PM
 
28 posts, read 119,800 times
Reputation: 24
Ok that's good to know. We are going to get more boxes this year (they were at Smiths but they were HATCH chiles) and I wasn't looking forward to 9 straight hours of peeling! We hadn't really thought about going straight the farmer because we are in Farmington and it seems most of the growers are way, way down south. Gas prices, you know?

I am excited for it already. We were putting chile in everything for a while there but it ran out fast.
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Old 07-03-2008, 07:11 AM
 
Location: center of N.M.
824 posts, read 1,755,627 times
Reputation: 470
Default Ruing Red Chile ... Guisando?

Does anyone have a good Technique and what are your ingredients? pintada kid @ webtv.net
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Old 07-03-2008, 08:13 AM
 
Location: Trans-Pecos Texas
8,542 posts, read 11,786,417 times
Reputation: 4135
Quote:
Originally Posted by Pintada Kid View Post
I would think its better if you leave the Peeling on when you freeze Green Chili because its too much work peeling and putting in Freezer Bags and who knows it might taste better also. And if you dont eat very much chili one or two a day that you have to peel with your meal is not much. I love Green Chili with eggs and bacon or meat in the Mornings. Dont forget the Garlic. If you want to drain most of the water on them before you freeze them they wont be so Slimy also when you open a bag try to use it up in a weeks time so half a Freezer bag might work out for some people. Remove as many seeds as you can before freezing. Freshly roasted chili if you let it Sweat for a few hours after roasted the Peeling will fall off a Good roaster knows how to Roast green Chile if it cools too fast while Roasting the skin will break up into pieces and it will be hard to peel. To Get to the GRAVES Farm or The DOBSON Farm they are not far from Each other take South Atkinson along the Railroad track and you will run into both of these Farms just south of Roswell. Also we always hear of Hatch Chili but the Red Chili Powder of Chile De Chimayo from north of Santa Fe is Very Tasty....P.S. Chile De Chimayo has a Great flavor even if i can never find the extra Hot. Also the Chili from around Melrose, Portales has a Great Taste also depends on Preference in Taste. Green Chili will be advertised when its ready in the Roswell T.Nickel. for the Dobson and Graves Farm. I dont like they way they roast at Wal Mart or Smith and the Green Chili is not Hot. pintada kid At webtv.net
Thanks for the info on the farms! I'll be sure and check at least one of those out if I don't find what I want in town to take home!

As for letting the chile sit after roasting....that is what contributes to the sliminess to me. They go on ice immediately after I roast (I keep a big stainless bowl going). I just place the chiles on the ice, then bag that batch, place in freezer, and then roast the next. Since I do my own, I don't char them so much that the skin breaks into pieces most of the time.

Chimayó is my favorite red chile, and I wish I could grow it down here, but it is a variety developed for the northern part of the state (a "land race", if you will....just like Dixon and Velarde, etc.). I have grown it in hot WT (similar climate here in Alamo, but cooler nights and not as hot). Grown in a hot area, the pods are undersized and fewer in number. I always try to get the Chimayó ground red powder. Bueno Foods has it in red puree in the freezer section at Walmart and Lowe's here. I haven't tried it yet, but will soon.
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Old 07-05-2008, 12:02 AM
 
Location: center of N.M.
824 posts, read 1,755,627 times
Reputation: 470
Default Help Me Pintada Kid

I usually just answer people posts but i would like to post my own how do i do it with webtv? Thanks pintada kid webtv.net
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Old 07-05-2008, 07:40 AM
 
Location: Yootó
1,319 posts, read 2,283,081 times
Reputation: 734
The Pintada Kid is right on regarding Chimayo Chile. I have found it very tasty, and even if it is not that hot, I love it. Actually I'm starting to become more fond of not so hot, but better tasting chiles.
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Old 07-05-2008, 10:46 AM
 
Location: The Sacramento Mtns, NM
48 posts, read 87,598 times
Reputation: 49
I concur with the Chimayo red chile puree, it may be the tastiest around. I make a mocha, a hot chocolate & coffee drink. Add just a dash of red chile, delish!

For a dessert that's really yummy, try a hot fudge sundae topped with roasted pistachios and chopped green chiles. Dry the chiles slightly on a paper towel. Unbelievably good!

Yesterday, at the Mescalero 4th of July, I enjoyed a mutton & green chile sandwich served on fry bread. To die for tasty!

Hello, my name is Sparkey and I am a chilehead.
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