Paul Winalski wrote:Does anyone know of a source for Hatch chiles in New Hampshire or eastern Massachusetts?
Jenise wrote:10 pounds in two years? Wow. We go through about 15 pounds per year.
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.
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