Is this chile good to eat?

is this chile good to eat

“Someone rescue mi pobre primo!” (my poor cousin)  “Luego, get out of there before you’re lunch. Or toast. That cat looks really hungry!”

 

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Kaboom! There goes the power

Wow, thunderstorms can also disrupt blog postings. They sure did yesterday. Caramba!

Anyway, here’s a great method for roasting green Hatch chile on your grill from FoodieCrush.com
Have fun and – yum! Su amigo, Diego

Preheat your grill on high for about 10 minutes. Place the peppers on the grill grates and close the lid. Turn the peppers every 5 minutes or so until the skin is lightly charred all over. The total process should take about 15-20 minutes. Don’t let the peppers burn however, or the skin won’t want to release from the flesh as it will be “cooked on” the flesh.

Remove the peppers from the grill and place in a heavy duty freezer bag. Allow the peppers to sweat in the freezer bag for about 15 minutes.

Remove the peppers and one by one, peel the charred skin off with your GLOVED fingers. For skinny peppers like Hatch or jalapeños, cut the top of the pepper off just below where the seed cluster is. For larger peppers, pull the stem out with the seed cluster and clean out the remaining seeds with your GLOVED fingers or a paring knife. You could rinse the peppers under water to get rid of extra seeds, but it may take away from the smoky flavor.

Here’s what your end results should look like :

You can store roasted, peeled chile in the refrigerator for 3-5 days or in the freezer up to six months.

Ah, the homework must be delicious

Did you know there’s only one international non-profit constantly researching the chile pepper and publishing the results? And teaching people how to grow many varieties of chile, as well as displaying chile pepper art at its headquarters?

It’s true! Es verdad! And it’s the Chile Pepper Institute, housed on the campus of New Mexico State University in Las Cruces. They’ve even sponsored the International Pepper Conference – now, there’s a hot topic for you.

Click here https://cpi.nmsu.edu/ if you want to learn a little more about chile, and you can print out a copy of the catalog too.

Hasta luego!
Diego

Recipes galore!

Here are some places to check out for really muy delicioso chile pepper recipes!

Even Martha Stewart gets into the act with almost two dozen recipes to try out with different varieties of chile: https://www.marthastewart.com/274984/chile-pepper-recipes?slide=3407846

Chili Pepper Madness is a fun site to browse. Whether you want chile peppers in cookies, jelly, or the main dish for dinner tonight, they’ve got something tasty for you to try: https://www.chilipeppermadness.com/chili-pepper-recipes (Even with the misspelling of ‘chile,’ it’s still a good resource.)

You can explore the health benefits of chile peppers at Eating Well and not feel guilty enjoying your favorite spice: http://www.eatingwell.com/recipes/22239/mealtimes/dinner/chile-pepper-and-spicy-recipes/slideshow/chile-pepper-recipes-and-other-spicy-recipes/

Let us know if you find a new favorite recipe. The next chile pepper plants are already growing for this year’s harvest!

Su amigo, Diego

Mental gymnastics

We get to know our neighbors quite well around here, so the folks at Write Up The Road Publishing are very good friends. Sometimes I think they’re having an unusual effect on us vaqueros, though. They really like word games over there. So while on tumbleweed patrol, I was figuring out how many 5-letter words you could get from ‘Dixie Chile Ranch.’ (Can’t do crossword puzzles riding horseback.) Ay yi.

Well – why don’t you try it and let me know your answer to the puzzle in an email or a comment? And then we’ll take the top number, beat them at their own game, and challenge the WUTR gang to a chili cook off!

Hasta la vista,
Diego

One of the best articles ever

Hola, amigos! Just found one of the best articles I’ve ever read about the wonderful ‘manna from Heaven,’ or Hatch, New Mexico, green chile.

You may or may not know that Mr. Tim got his first seeds (and advice, and correspondence, and tips and …) from the Chile Institute in New Mexico, but you likely haven’t read a good explanation of why green chile is the ultimate complement (and compliment) to hundreds of delicious dishes created in the state.

Well – click on this link to a superb article by David Tanis, “Inside New Mexico’s Hatch Green Chile Obsession” https://www.saveur.com/hatch-chiles-new-mexico. You’ll get a little history, a wonderful glimpse of the lengthy process for fresh, smoked, roasted or dried chile, descriptions of some fiestas and a tantalizing insight into the world’s favorite spice.

Ahh – to be home during the harvest when you can smell the roasting chile and taste its hot spicy sweetness literally in the smoke. I hope all of you, our readers, get to be there in person someday. It’s really a special experience – and Señor Tanis does a fabulous job describing it. Enjoy! Con gusto! Diego

Made in USA

We’re making plans for the produce stand on Union Grove Road – we hope to open for business again shortly after the Spring Equinox (March 20).

You know, everything in the stand for sale is grown, made, or harvested right here within a 20-mile radius. That includes the honey, goats’ milk soap, the crafts, and of course all the fruit and vegetables. The Little Free Library books were donated/exchanged by the Obion County Public Library and our book-loving neighbors.

So if you’re “into local,” watch for our signs! Come and browse, choose, meet the farm cats, swap a book and take home just-picked seasonal produce for your table.

See you soon! Diego