fresh roasted green chiles

Jude said:

Well, thisd homesick New mexican was in need of a green chile fix, and
I couldn't afford to get my chiles roasted and frozen, then shipped in
dry ice like i did last year It was suggested to me that I culd get
fresh ones and roast them myself to save weight, thus shipping cost,
and so I attempted this option.

Got a friend to send me a bushel of hots from my favorite farm stand.
Apparently, he misunderstood my directions and sent them via ground
instead of 2-day, thus resulting in a 10-day trip for my poor chiles.
When they arrived, about 1/3 of the box was moldy. probably were
exposed to moisture/heat in the UPS truck.

<snip>

Poor thing. Could have asked me to ship them to you from NM; we do it
all the time. Your friend probably forgot to punch holes in the box. Our
local post office will always remind customers to ventilate the box!
Have never had the trip take 10 days anywhere in mainland US.

Yeah, the 10 days was kind of ridiculous......there were no holes in
the box other than the 2 handle openings. what it looked like was there
were maybe some leaves in the box that got moldy and then becasue of
prolonged surface contact, they caused the chiles to mold. i've never
seen a modly fresh chile before, actually......but i bet the UPS truck
was hot!

any ideas about what to do with the ones that turned red in the box? I
tried stringing them up for a ristra, but i think i'm in too humid of a
climate to get them to dry rather than mold. i tried to oven-dry some
last night but they're still soft, not dry/hard enough.

i got so spoiled at home, just show up and have them roast your sack of
hots, then carry the trash bag home and ziploc em.

I'll get in touch with you if I'm looking for more greens.....where are
you? anywhere close to hatch? (mine came from sichler farms in los
lunas, which is where i always bought my sack when i lived in albq.)

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well, thisd homesick New mexican was in need of a green chile fix, and
I couldn't afford to get my chiles roasted and frozen, then shipped in
dry ice like i did last year It was suggested to me that I culd get
fresh ones and roast them myself to save weight, thus shipping cost,
and so I attempted this option.

Got a friend to send me a bushel of hots from my favorite farm stand.
Apparently, he misunderstood my directions and sent them via ground
instead of 2-day, thus resulting in a 10-day trip for my poor chiles.
When they arrived, about 1/3 of the box was moldy. probably were
exposed to moisture/heat in the UPS truck.

I got ya beat. My In-laws delivered this year! 2 big potato-sack bags from
Hatch.

*snip*

Quoted message said:

Now onto the greens. I roasted them over my BBQ grill, which is pretty
close to usnig a propane chile roaster. The flavor came out perfectly,
just the way I like them. I knew to put them in a trash bag and 'sweat'
them before putting them into smaller ziplcs for freezing. I noticed,
however, that many of them were really puny compared to what i've
always gotten in NM. Very few of these chiles were big enough to make
rellenos. Maybe the size of my finger was the average length; generally
they are 6 - 8 inches at least.

We did the same with the grill. Also, I noticed the same thing about
different sizes. My MIL has us put the roasted ones in a 5 gallon bucket
covered with a wet dish towel to sweat them. The ladies then do the dirty
work of peeling them before bagging them. I can't even guess at the weights
before/after grilling but I've got a lot of zip-locks with 3, 1/4 cups in
them in the deep freeze.

Quoted message said:

Somehow, getting 22.5 lbs of fresh chiles shipped via UPS ground also
managed to cost about $10 MORE than having 20 lbs frozen and shipped
overnight in 10 lbs of dry ice. So i paid more and worked harder for
less chile this year.

Quoted message said:

A bummer....salvaged only by the wonderful smell of the green chile
enchiladas cooking in my oven right now.

I'm married into the NM culture. My Irish/Polish blood has problems if the
chile is too hot. I swear to God I've lost layers of enamel off my teeth
from some of the stuff we have!

Quoted message said:

Not sure if I should be sad or happy to have at least one pan of $50
enchildas here......

I'm happy. Cost was free this year. Normally, we go zip down to NM the
beginning of September to do the roasting/peeling.

Enjoy your enchiladas! We certainly did! ;-)

Bret

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In article <[email hidden]>,

Jude said:

Yeah, the 10 days was kind of ridiculous......there were no holes in
the box other than the 2 handle openings. what it looked like was there
were maybe some leaves in the box that got moldy and then becasue of
prolonged surface contact, they caused the chiles to mold. i've never
seen a modly fresh chile before, actually......but i bet the UPS truck
was hot!

any ideas about what to do with the ones that turned red in the box? I
tried stringing them up for a ristra, but i think i'm in too humid of a
climate to get them to dry rather than mold. i tried to oven-dry some
last night but they're still soft, not dry/hard enough.

i got so spoiled at home, just show up and have them roast your sack of
hots, then carry the trash bag home and ziploc em.

I'll get in touch with you if I'm looking for more greens.....where are
you? anywhere close to hatch? (mine came from sichler farms in los
lunas, which is where i always bought my sack when i lived in albq.)

We're in northern California and the Nob Hill chain of grocery stores is
carrying fresh green chile from New Mexico this year. It's been .79 a
pound here.

Mom bought 40 something pounds of mild (which is what the store stocks)
but she got the produce manager to order a box (about 32 pounds) of hot
for her. It only took two days to get to the store.

Where are you?

marcella

Quoted message said:

any ideas about what to do with the ones that turned red in the box? I
tried stringing them up for a ristra, but i think i'm in too humid of a
climate to get them to dry rather than mold. i tried to oven-dry some
last night but they're still soft, not dry/hard enough.

They can be oven dried. Use your oven on the lowest setting possilbe. Use
the convection feature if it is available. It is better to cut them in
half for this (or at least split them in half to expose the inside).

It may take 24 - 48 hours to dry them, but if you don't like
leaving your oven on, you can leave them there without heat until you are
ready to start again.

Peppers that have just turned red and are not soft can be roasted and peeled
along side the green ones.

Jude said:

Yeah, the 10 days was kind of ridiculous......there were no holes in
the box other than the 2 handle openings. what it looked like was there
were maybe some leaves in the box that got moldy and then becasue of
prolonged surface contact, they caused the chiles to mold. i've never
seen a modly fresh chile before, actually......but i bet the UPS truck
was hot!

Need several small holes punched in the box. I hand select the chiles,
dry them (but not wash them), remove any leaves etc. Then they are
layered in the box with newspaper between layers. So far no disasters!
The truck probably was hot inside 🙁

Quoted message said:

any ideas about what to do with the ones that turned red in the box? I
tried stringing them up for a ristra, but i think i'm in too humid of a
climate to get them to dry rather than mold. i tried to oven-dry some
last night but they're still soft, not dry/hard enough.

Dry them overnight or over a couple of nights. Used to do that in London
with the chiles I sneaked into the UK LOL. Worked fine. Otherwise roast
and peel them too. Still taste good!

Quoted message said:

i got so spoiled at home, just show up and have them roast your sack of
hots, then carry the trash bag home and ziploc em.

Ah well.... There has been a mild 'scandal' recently. Some of the 30 lb
sacks of chiles didn't weigh as much as 30 lbs! That should be a hanging
offence around here.

Quoted message said:

I'll get in touch with you if I'm looking for more greens.....where are
you? anywhere close to hatch? (mine came from sichler farms in los
lunas, which is where i always bought my sack when i lived in albq.)

No, in ABQ. Most of the supermarkets sell the sacks direct from Hatch
anyway. Almost too late now anyway. What's in the shops are not the best
quality any more. Your friend didn't choose well.

Arri London said:

Jude wrote:

Quoted message said:

Quoted message said:

i got so spoiled at home, just show up and have them roast your sack of
hots, then carry the trash bag home and ziploc em.

Ah well.... There has been a mild 'scandal' recently. Some of the 30 lb
sacks of chiles didn't weigh as much as 30 lbs! That should be a hanging
offence around here.

Quoted message said:

I'll get in touch with you if I'm looking for more greens.....where are
you? anywhere close to hatch? (mine came from sichler farms in los
lunas, which is where i always bought my sack when i lived in albq.)

No, in ABQ. Most of the supermarkets sell the sacks direct from Hatch
anyway. Almost too late now anyway. What's in the shops are not the best
quality any more. Your friend didn't choose well.

30 lb sacks? who busy a 30-lb sack? when i was there, it was always to
40 lb sack! damn inflation!

i used to go places that dumped them in the scale righ tin front of you
before they hit the roaster. but apparently they aren't as good at
sichler farms any more. it's a farm stand on san mateo where i always
went, unless i wanted to drive out to wegners in corrales. i know you
could get it at the grocery (i miss bueno...never expected to say that!
frozen, chopped, roasted, ready to use!) but for me it was a fall
pilgrimage.

i used to live close t the frontier. they made the whole neighborhood
smell like roasting chile the whole entire fall. itwas wonderful. at
least my home rosating got me a good sniff!

oh, i gt so homesick for albuquerque. its such an awesome place. and i
bet this weekend is balloon fiesta. damn. i miss it.

go to garcias for me, and have a plate of blue corn flat cheese
enchiladas with extra green, and pepitas instead of rice! thats
something you sure can't do in virginia. (sigh)

thanks for the nostalgia trip!
=)jude

Jude said:

Arri London said:

Jude wrote:

Quoted message said:

Quoted message said:

i got so spoiled at home, just show up and have them roast your sack of
hots, then carry the trash bag home and ziploc em.

Ah well.... There has been a mild 'scandal' recently. Some of the 30 lb
sacks of chiles didn't weigh as much as 30 lbs! That should be a hanging
offence around here.

Quoted message said:

I'll get in touch with you if I'm looking for more greens.....where are
you? anywhere close to hatch? (mine came from sichler farms in los
lunas, which is where i always bought my sack when i lived in albq.)

No, in ABQ. Most of the supermarkets sell the sacks direct from Hatch
anyway. Almost too late now anyway. What's in the shops are not the best
quality any more. Your friend didn't choose well.

30 lb sacks? who busy a 30-lb sack? when i was there, it was always to
40 lb sack! damn inflation!

Oh for the good old days LOL

Quoted message said:

i used to go places that dumped them in the scale righ tin front of you
before they hit the roaster. but apparently they aren't as good at
sichler farms any more. it's a farm stand on san mateo where i always
went, unless i wanted to drive out to wegners in corrales. i know you
could get it at the grocery (i miss bueno...never expected to say that!
frozen, chopped, roasted, ready to use!) but for me it was a fall
pilgrimage.

Didn't seem to be as many farm stands this year.

Quoted message said:

i used to live close t the frontier. they made the whole neighborhood
smell like roasting chile the whole entire fall. itwas wonderful. at
least my home rosating got me a good sniff!

LOL yes. Apparently we were the only ones in the neighbourhood to roast
any (on the gas grill).

Quoted message said:

oh, i gt so homesick for albuquerque. its such an awesome place. and i
bet this weekend is balloon fiesta. damn. i miss it.

It's been raining here for over 24 hours. Field is very wet...Fiesta
will go on though.

Quoted message said:

go to garcias for me, and have a plate of blue corn flat cheese
enchiladas with extra green, and pepitas instead of rice! thats
something you sure can't do in virginia. (sigh)

Haven't been to Garcia's in ages. Last time it was for breakfast and
that was well below standard. We make our own anyway.

Quoted message said:

thanks for the nostalgia trip!
=)jude

Sorry can't do more for you.