√ Hatch Chiles
- speyerer Aug 20, 2008 09:22 AM
it's Hatch Chile time here again in North Texas. I have never tried these chiles. How do you serve them? Are they real hot?
They are not hot....when roasted they have a wonderful rounded pepper taste. There are two versions of the same chile green (fresh) or red (matured or dried). There are only two types of sauce made in New Mexico and there is heated debate over which is the best. They are also sold year round canned under the Hatch label (available at most well stocked grocery stores).
You typically serve them in a gravy like consistency over whatever you like
Okay so I will retract that they are not hot (actually to my tastebuds they aren't). The heat factor of any pepper plant depends indeed on the season whether rainy, dry or long periods of drastic weather extremes. The stress of the plant is the main determination of "heat". The Scofield scale rates the New Mexico Big Jim (one of the varieties of "Hatch" chiles) as 1,000 - 1,400 Scofield units. The Hatch Chili is one or all of the following varities of chile: "Big Jim", "Joe Parker", "Sandia", and others
Some interesting facts about the Hatch chile
On a recent trip to Oaxaca, Mexico I took a chili piquin (70,000 - 100,000 Scofield units) right off the bush and popped it in my mouth....now that was hot!
They vary widely depending on the batch. I had some last year from Whole Foods that were almost as hot as a Jalepeno. You have to taste them.
From what my friends in New Mexico say the heat depends on how dry the year was the drier the year the hotter the chile.
Places like Central Market usually offer a mild and a hot. The heat factor does vary from year to year, sometimes widely. Just like you sometimes buy jalapenos and they are sort of mild and sometimes they are pretty darn hot!