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Posts Tagged ‘Hatch New Mexico’


Hi. My name is Tikki, and I’m an addict.

Never in my life did I expect to end up here.

Never in my life did I anticipate working so hard to secure this stuff, nor feeling like the world was going to end if I missed my window of opportunity for getting it.

Never in my life did I expect to have radar where this is concerned, thus sending me into a frenzied state when it’s nearby. (yes, really, I am sad to say- if you know my kids, you will know this is true.)

Never in my life did I think my life would revolve around this. (Ok, maybe that is a slight exaggeration, given that this isn’t about chickens. :lol:)

My name is Tikki, and I am hopelessly, and quite unexpectedly addicted to green chile.  😆

We had been here for a few years before I became hopelessly addicted.  Initially, I shook my head in wonder at the stampede during chile season, and kept shaking it as I saw people waiting to have their haul roasted when I went in to do my grocery shopping and the same people still waiting when I came out an hour later.

“What on earth was the fascination,” I wondered.

My dear friend who lived across the street had hers roasted, and then she froze it.  I remember asking her what they used it in, and her funny smile as she replied, “Everything. We use it in all kinds of dishes- R (her husband) eats it on his baked potatoes.”

Well, huh.  And still I resisted. I was from Michigan, after all, and certainly, there was nothing I was missing. 😆

Last year, I canned 90 lbs, about 3 bushels, of green chile. I’ve got mild, medium, and hot. Now that it’s green chile season again, I am going to have reorganize my pantry, and see if I can actually fit more in there.  I may only have to do a bushel this year.  Because I’m an addict, I may end up doing more, even if I don’t actually need it right now. 😆

There is nothing in this world better than the smell of roasting green chile. (Except maybe the new baby smell!)  😉

Most people freeze their green chile.  I, however, can it.  I have nightmares (literally, I do!) about the power going off and losing everything in my freezer. As it is, one of my OCD traits is while checking the locked doors at night, checking-repeatedly- that the freezer in the garage is closed.  I can’t tell you how many times I’ve gone out and found the freezer not quite sealed, and shut it all the way, averting the impending disaster.

Generally, I use 1/2 pint jars to can, which gives me the ability to add a smaller amount to dishes like macaroni and cheese, for example, without making it a necessity that everyone else in the family is subjected to my addiction. In these situations, I add the green chile to 1/2 of the dish; leaving the other half free for those in my family who don’t have the good sense to be addicted like me.  🙂

The general rule of thumb is to have the green chile processing within two hours of roasting. Because skinning and dicing (I use a food processor for the dicing) is a time-consuming venture, much to the chagrin of my kids, this means I enlist their help.  We have a system down pat, where we skin and clean, chop, can and process.  Looking at last year’s records, I see that one bushel of green chile generally equals about 45 1/2 pints. This literally was an all-day event for us, taking breaks, of course, while things were pressuring.

Hatch green chile (http://en.wikipedia.org/wiki/Hatch,_New_Mexico) is known around the world, and is considered to be “The world’s best chile pepper.” This year, there was some concern about the crop, given the severe drought we are in.  I was expecting chile prices to be outrageous, but at this point, they seem to be similar to the normal going price in years past.

Because the New Mexico green chile is so well-known, recent steps were taken to protect the use of the term,via the New Mexico Chile Act. The NY Times article, New Mexico Takes Its Chile Very Seriously. Even the Spelling. (http://www.nytimes.com/2011/02/27/us/27chile.html?_r=1) demonstrates why it’s important for us to protect our chile.

Other resources are listed below: (sorry for the links; WP is being wonky today and not letting me embed them into the text)

New Mexico’s Chile Pepper Protection Law (http://www.trademarksandbrands.com/2011/06/07/new-mexico%E2%80%99s-chile-pepper-protection-law/)

NMDA Interim Director/Secretary Responds to The NM Chile Advertising Act (http://nmdaweb.nmsu.edu/quick-reference/public-relations/NMDA%20Interim%20Director-Secretary%20Responds%20to%20The%20NM%20Chile%20Advertising%20Act.html)

New Mexico Chile Advertising Act (*Disclaimer: I am in no way affiliated with this site or its products) (http://www.biadchili.com/blog/?p=7/)

New Mexico Chile Advertising Act (http://www.nmlegis.gov/lcs/_session.aspx?Chamber=H&LegType=B&LegNo=485&year=11)

Chile Facts (*Disclaimer: I am in no way affiliated with this site or its products)(http://www.buenofoods.com/br_chile_facts.html)

 

The next time you are in the mood for something spicy, give NM green chile a go!  Be warned, though: it’s highly addictive!  😆

 

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