# Your Hatch pepper recipes. **URL:** \ **Category:** Cafe Society\ **Created:** [August 17, 2016, 7:33pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117 "2016-08-17T19:33:22Z")\ **Posts on this page:** 7\ **Page:** 3
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 25, 2016, 3:54pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/41 "2016-08-25T15:54:37Z")
> [@Bumbershoot](#): > > You might try mixing in some mild Anaheims to bring the heat down next time. Green chile stew should have lots of green chiles in it. Now that’s an idea worth pursuing. While the stew was good, there was an absence of good strong pepper flavor. When I added the quarter-cup of peppers (erring on the side of caution), I fully expected that it would need more; probably another quarter cup. But when I tasted it after about a half hour of simmering, the heat sting was very noticeable. Perhaps if I’d had Anaheims on hand or even a bell pepper, I might have added them at that point. There’s always next time, and I’ll have some of these in the freezer for when the weather turns. Another note: I didn’t think the teaspoon of cumin would make any difference to a pot of stew that large, but it was pretty much right on. I think mine was heaping, as I really like cumin, but thankfully I didn’t see it as a typo and slog in too much. ---
**Author:** ![Gordon\_Urquhart](https://avatars.discourse-cdn.com/v4/letter/g/db5fbb/32.png) [@Gordon\_Urquhart](https://boards.straightdope.com/u/Gordon_Urquhart)\ **Post date:** [August 25, 2016, 5:37pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/42 "2016-08-25T17:37:18Z")
This is super-simple – just made these for the third time this summer last night. Marinate some boneless, skinless chicken breasts in some sort of tequila/lime/chipotle dressing for around 30 minutes, grill them until done, slice them up into strips, arrange on a toasted/grilled bun, cover the chicken with a seeded green chile, cover that with some pepperjack, then cover with the top bun and keep it on the grill until the cheese is melted, _y Roberto es tu tio_. Everybody’s got their own green chile (stew) recipe, and almost all of them are worth trying. My mouth is watering with anticipation of the arrival of green chile season. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 25, 2016, 6:05pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/43 "2016-08-25T18:05:20Z")
> [@Bumbershoot](#): > > You might try mixing in some mild Anaheims to bring the heat down next time. Green chile stew should have lots of green chiles in it. Yeah, it really should have enough to be recognizably green from the chiles. [Here’s a reasonable photo](https://www.pinterest.com/pin/166211042473084470/). And that haunting, smokey roasted taste that imbues the stew. Yum!! Yeah, I would try roasting some mild Anaheims or perhaps even cubanelle peppers (no heat whatsoever or at least not that I’ve noticed) to make up at least some of the difference if the Hatch peppers are too hot. ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [August 25, 2016, 6:56pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/44 "2016-08-25T18:56:34Z")
So what’s the easiest way to peel Hatch chiles? I was in Las Cruces last summer on business, so I tried cooking them at the hotel. I’ve tried roasting them on a gas grill, roasting them on a pan, microwaving them, etc. and still couldn’t get most of the skin off. ---
**Author:** ![Bumbershoot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bumbershoot/32/3428_2.png) [@Bumbershoot](https://boards.straightdope.com/u/Bumbershoot)\ **Post date:** [August 25, 2016, 7:23pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/45 "2016-08-25T19:23:06Z")
> [@scr4](#): > > So what’s the easiest way to peel Hatch chiles? I was in Las Cruces last summer on business, so I tried cooking them at the hotel. I’ve tried roasting them on a gas grill, roasting them on a pan, microwaving them, etc. and still couldn’t get most of the skin off. After roasting, put them in a big zip-loc bag\* for 15-20 minutes. The skin will come off much easier. \*Or something else to hold the moisture in- wrapping them in foil would probably work. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [August 25, 2016, 7:34pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/46 "2016-08-25T19:34:09Z")
> [@Bumbershoot](#): > > After roasting, put them in a big zip-loc bag\* for 15-20 minutes. The skin will come off much easier. > > \*Or something else to hold the moisture in- wrapping them in foil would probably work. Also, make sure that they are roasted until the skin blackens before doing the plastic bag thingy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 25, 2016, 8:15pm UTC](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117/47 "2016-08-25T20:15:21Z")
> [@Chefguy](#): > > Also, make sure that they are roasted until the skin blackens before doing the plastic bag thingy. Yes. You really have to roast them pretty well. I mean, you don’t have to get the chile completely black, but don’t half ass it or the skin won’t come off at all. The [top right picture](http://s3.amazonaws.com/yummy_uploads2/blog/6415.jpg) is pretty much what you’re going for. I had a bitch of a time trying to peel them the first few times until I figured out I was being too conservative with my roast. I actually had to re-roast the chiles I bought last week as they weren’t anywhere near roasted enough to peel easily. [Previous page](https://boards.straightdope.com/t/your-hatch-pepper-recipes/763117.md?page=2)