Fresh Hatch Green Chiles - Sandia (Hot)
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThe Hatch Chile Farm ships its famous Hatch chiles nationwide on Goldbelly! The Sandia Hot Chile is a smaller variety, which ranges from 4-8 inches. The largest Hatch Green Chile comes off during peak season and the smallest comes off during the early and late season pickings. This is a straight hot variety that is a favorite among chile veterans. It can be used for enchiladas, rellenos, and most very spicy things you can think of. Sandia is one of The Hatch Chile Farm’s favorites along with Big Jim. Typically, Sandia is more than hot enough for most Chile lovers and has a great blend of flavor and heat.
For more than five generations, The Hatch Chile Farm has been growing the iconic Hatch chile, which is only grown in Hatch, New Mexico. Joseph Franzoy founded the farm in 1929 and it has since expanded, offering four Hatch green chile varieties and establishing Hatch, New Mexico, as the Chile Capital of the World.
This package includes your choice of up to 25 lbs. of Sandia Hot Chiles
- Chiles range in size from 4-8"
- Fresh Chiles are packed safe in a standard produce case which is vented to ensure adequate airflow for the Chile while it is in transit.
To Serve
There are several ways to prepare a Hatch Green Chile
OVEN OR BROILER
Place chile on a cookie sheet or other non-stick oven-safe cookware. Poke holes with a fork in a few places on each pod (so they don’t explode), and place the cookie sheet as close to the heating element as possible after pre-heating your oven to 400 degree F. The broil setting works best as it will provide a high level of heat from your uppermost heating element or burner.
Typically, it’ll take 6-8 minutes to fully roast but be sure to keep an eye on your chile. As soon as the skin is mostly blistered away from the flesh of the chile, you’ll know it’s ready to pull out of the oven. Leaving it in too long will burn the skin, making it extremely difficult to peel.
STOVE
Cover gas or electric burner with a layer of heavy wire mesh and place chile on mesh once it’s hot; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.
GRILL
Place peppers on a charcoal grill about 5 to 6 inches above glowing coals; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.
MICROWAVE
Place peppers in a microwave safe dish; cover with secure air-tight lid to allow for steam build up. Place container on rotating plate in the center of the oven, then microwave for 7 to 8 minutes depending on the oven wattage and power level (settings may vary depending on microwave oven used). Blistering is not apparent with this method. However, the skin will have a tougher, more brittle texture compared to the raw pepper. Allow steam to fully develop in the covered container for I to 2 minutes after microwave cooking.
Caution: Steam will be released from container when the lid is opened.
PEELING
Since capsicum can be an irritant to skin and eyes, here are some precautions you can take: use safety glasses, remove contact lenses before peeling, wear gloves and wear a long-sleeved shirt. After roasting and once the peppers have cooled, the blistered skin will pull off the chile flesh with a gentle tug and an occasional rinse with water. In areas that did not completely blister, the skin can be removed by scraping with a sharp knife or vegetable peeler. To help in peeling, place roasted peppers (while they are hot) in a microwave-safe or heat-tolerant covered container or plastic bag (food grade) that will allow steam to release slowly from the roasted peppers. Once cooled the peels can then be pulled off.
Also, peeling chile under running water in a sink helps separate skin from the pod and can significantly speed up the peeling process.
