Karen/NoCA wrote:Humm....not sure what you mean by completely cooked. Mine are cooked too, sometimes I think too much, because they cook even more with the way I use them. I have not put them into hamburgers yet...good idea. Hamburgers or turkey burgers are usually summer fare about here because I love putting a large slice of a big summer garden tomato on my burgers. The tomato stays put with each bite.
I actually double bag the Hatch peppers after they cool. Putting two to three into a sandwich bag that closes tight, then I put about four to six of those into a freezer zip lock bag. Makes it so easy to take out what I need. I freeze with the charred skin and seed pods intact. They only need to thaw about five minutes or less and that skin comes right off, and I pull on the stem and out come the seed pods, most times.
By completely cooked, I mean they're olive green and soft, no bright green left. When I put them in burgers? No lettuce-tomato, that's a different burger. I lightly marinate the green chiles with EVOO, vinegar, salt and oregano, and layer them with purple onion and arugula. Tomato would compete with the green chiles--neither would taste better.
I just remember seeing a pic you posted of your green chiles. They were blistered but still very green. Mine are so cooked they wad up easily--about 25 or 30 baggies of 3-4 chiles each will fit into a one gallon zip loc. I prefer to remove the stem so that it can't puncture the little sandwich bag, which aren't very thick.