He chopped and sautéed two hatch Chiles in a tiny bit of oil, and put them in some yummy baked beans.

Then, he fried some bacon in that chile oil. OMG...that bacon! It was mouth wateringly delicious!

Apparently he does this all the time, with all manner of fruits and vegetables. Apples, onions, pears, garlic. He’s pretty smart.

and some chopped bacon makes a great "breakfast bowl" - cook the bacon first so you can fry the vegs in bacon grease

So the bacon is infused with the Chile flavor.

It was indescribably delicious!

from the bacon to cook the vegs

grocery stores in my area (Georgia.) This year, I am seeing them in most stores, packed in cellophane bags labelled "hot" or "mild." Since I've never had them, I found a store that was selling them loose and bought a few of the mild ones as I have been making jalapeno jelly and thought they might enhance the taste. The seeds were fairly hot, though not as hot as the ones from the jalapenos in my pepper patch. I'm wondering if there was a bumper pepper crop in NM this year and, if the mild peppers are hot, are the hot peppers real scorchers?

but for sure roast or grill them so you get that good char flavor going (also you have to peel green chiles and roasting makes it a piece of cake)

we bore guests when we grill fresh chiles to go on a burger or with steak...it can sound like wine snobs only about chiles. we analyze and critique each one for texture, flavor, heat in minute detail. some can have just a streak of heat in one or two bites and the rest mild. some are toxic-ly hot with no flavor at all.
I have had green chiles that were just too hot to eat comfortably.

some say the shape matters, or the thickness of the wall, or streaks of red but I have never found a way to reliably tell other than if they are labeled hot a good portion (but not all!) will indeed be hot.

here is my lame advice - in general buy mild or medium but just be prepared for a certain number to be randomly hot as hell.

When I use fresh jalapenos, I throw them in the blender, seeds & all and pulse until I get the right consistency. If I am making black bean/corn salad, I de-seed and finely dice them. With sweet bell or banana peppers, I cut the seeds out right off the bat and just use the flesh.

but I don't obsess about it. also depends what they are being used for - whole eaten as a kind of vegetable side or on a burger, I like to get them fairly clean. if they are getting chopped up for some other kind of recipe I don't worry much at all, most come out with the stem and core.

I love Hatch chiles. There is something special about that flavor. So imagine my surprise a couple of days ago when I went to Winco and there was a big box with a hand-written sign, "Hatch Chiles."

"No way," I thought to myself. I've never seen them anywhere around here but I thought I'd take a chance and get 4. Next day I put them under the broiler and toasted them up. Seemed to smell pretty good. Once they're roasted you can just pop the stem out and the seeds come, too. So I did that and put one up to my nose to smell it and I swear, every muscle in my nose, throat and chest suddenly became paralyzed. Scared the crap out of me. Fortunately it quickly went away so I flattened them into a freezer bag and put them away for the time being. I kind of think they weren't REAL Hatch chiles after all.

Live and learn, eh?

How many drinks should I have. 3
How many hits should I take. 3
How many dogs or cats should I have. 3
How many lbs of hatch green chili's shills i freeze. 3

Or get whatever will fit....

times 10!

I almost need a dedicated freezer, because they do tend to stink up the place - even though it is a GREAT stink.

Love Hatch Chilis

they last a while in the fridge fresh, seems like they should be pretty "shippable"

post roasting I think they would need to be frozen, but still shippable. I know they have little tubs (yogurt container size) in the freezer section around here. I had never seen them before but an old family friend that LOVES green chile pork told me about it. he used that for his recipe,.

But not reliably or economically.

I can't complain too loudly because home grown chilis around here are amazing. I mooch, roast and freeze quite a few peppers this time of year.

Not sure if it's the soil or the heat or humidity or what ever -but all the peppers my friends grow in Southern Illinois kick ass

I love that stuff!

they won't be the best right now, but maybe bookmark for next year

https://www.chilemonster.com/Fresh-Harvest-Chile-2020_c_206.html

I will revisit next this August/September.

Lord willing and the creek don't rise

ok maybe 30.

they actually like some humidity.

I think otherwise they're just called Anaheim peppers...?

========

in northern Chihuahua too (similar conditions but the Hatch name is a little overblown)

Kicked them up such a tasty notch. Picking up just a little heat made them "Oh, my" good!

We get chilies up here in the Denver area. The big semis come up from New Mexico and the air is heaven. You know you're near a parking lot with a chile roasting truck. Just follow your nose.