Jilly, thank you for posting this highly informative video. Including the written instructions is time consuming so extra kudos for that as well. Your research is abundantly accurate and I only wish people could accept your graciousness without all the sniping. Yes, the plural of chile (or chilis) is chilies and Anaheims are absolutely descendants of the original No.9, so there! I'm looking forward to watching all of your gardening and food prep videos now that I've seen the quality of your work. Don't stop now! Thanks again!
No need to peel the chile. I live in NM where we get the chile roasted in the drum roasters. Then they are left to steam in the bags for at least a couple of hours- for a sack or a bushel. Then leave the peels on!!! Place them whole, using tongs, into freezer sandwich sized bags. Then place the filled sandwich bags inside freezer qt bags- usually 2 sandwich bags per 1 qt. Depends on how many pods you place inside the sandwich bag. Then, place the Qt bags inside a larger gallon sized freezer bags. No need to precut the chiles..When you thaw, use the back of the knife to scrape off the peel and take out the seeds and veins inside the chile. The heat is in the veins! So if you like it hot as is, leave it alone, if you want it less hot, remove the veins. Then chop or slice the rest of the pod for use after seed and vein removal. Hope that helps!! Enjoy! So the heat range is- NM 6-4 or NM Joe E Parker are mild chiles, NM Big Jim is medium heat, NM Sandia is regular hot, then comes X Hot Barker, or "Miss June" and for the brave- XX Hot Lumbre.
When we lived in NM, we used to roast and freeze about 200 lbs. of the Hatch Green Chiles every year. It was a family thing to do. Nothing smells better!!!
Whew Jill---you always post tremendous information...right? Ok...then by the time you ask your commenters questions (you are one of the most knowledge thirsty people I know--that's a good thing) and I read all that, I feel like I have just done a crash course on speed reading through a set of encyclopedias!!! But you know what...I feel real satisfied like I just ate a tremendously satisfying meal. Keep up the great work. And as always Jesus bless.
Love the oven roasting method! I don't rinse the chilies under water cause it washes the roasted chile flavor away in my opinion. New subbie here. Looking forward to watching more of your videos!
I love hatch fest here in San Antonio! I chop them up and divide them into ice trays with a touch of olive oil. When frozen I pop them out and put them all in a freezer bag. I use them all year long.....so good!
Hatch chiles came to my grocery store last week! We just bought a house this summer with a gas stovetop, so I'm roasting and freezing today. Thanks for the demo.
So many negative comments! This method works just fine. I do them different but this nice lady went to the trouble of making a video to show HER method. If you dont like it just move on! I came here to see if I could learn something new. If you have a better method, post a video or at least be nice. Geeze
Hidy David and Welcome! I know there are so many different ways of do these and would love to have a roaster. This does work for us. We enjoy them all winter and look forward to this time of year. Thank you for watching!
Great video! I usually buy chile in a 50 pound bag and have it roasted on the spot in their drum roaster. I let it cool and then just bag it up and freeze it. I peel it when I need it. The smoke flavor seems to set in better by using this method. Peeling the semi frozen chilies is easier and none of the flavor is lost by rinsing them under water. God bless....
@@ntxg greatastic!!!! I roasted 6 pounds and put in my freezer....just pickled 14pint jars..going to store 2morrow for 2mateerz to make hatch salsa..i have some avocados I just smashed (2 pounds) adding the chilies (1cup finely chopped). So I think I'm going to survive 🤣🤣🤣. Thank you so so super much 4checking back.💪❤
OMGOSH Gal...you are my Hero!!!!! What time is din din....LOL. So happy it went great. Enjoy those tasty peppers all year long gal. Blessings and Peace, Jill
Hatch green chilies and Anaheim chilies are NOT the same. My family is from New Mexico and there is a huge difference in flavor and heat. I also wouldn’t recommend running them under water to peel them but that’s just my opinion.
Hatch is a place, not a chile. Many varieties of chile are grown in the Hatch Valley. It is absolutely correct to say that Anaheim chile is a New Mexico No. 9 because it is. Same as Big Jim. It refers to the pod type which is long and flat. Anaheim is just a New Mexico cultivar that was taken to Southern California and renamed. It’s just been bred to be hotter.
Thanks for this. Love roasted Anaheims. Getting ready to make green chili enchiladas this weekend. So many uses for these guys. Have to have them in the freezer for the coming year. 💕
Beautiful! I just ordered some from NM I wanted to stop when we were driving through New Mexico, I saw the Hatch NM, when we went to Durango Co but it was storming on our way home. What festival was it and where at? That you talked about in the video.
Hidy Jessaca. Its a local grocery chain called Central Market that does this every August. I may have to order mine online this year with this covid stuff!
Thank you for the video. I don't have a gas stove so I've never bothered making anything where I've had to roast any kind of pepper. My local grocery store is having a Hatch chili bonanza so I want to learn what to do with them.
Hi Nora! I purchase my seeds from Baker Heirloom Seed company. Their website is www.rareseeds.com.Glad you enjoy our channel and thank you being a part of our community! Let me know how your garden does!
So different from how I grew up doing it....probably safer too. Lol! Just missing the homemade tortillas, a little butter and salt for when you need to take a break. 😉
Never used tortilla flour. The recipe my grandmother gave me is all purpose flour. And is measured in big handfuls, finger fulls and middle of your palm type measurements. I haven’t made any in a long time.
@@ntxg morning! Ah you mean like the. White Wings flour mix? Oh ... I make my tortillas from scratch: 3 c flour 2 tsp baking powder 1 tsp salt 1/3 c Crisco 1 c super hot water Mix, knead for 10 min, rest for 15 min Roll out and enjoy!
After you take from Oven or Grill throw them in Ice cold water right away, they peel easy after a couple min. soak, clean your seeds out and store. But I see it as what ever works for the person roasting their green chilis 👍
i use them like bell peppers there way better in taste with mild heat./ i use it all except the stem > look at all that good parts of the pepper you just thew away 6:09 all of that except the stems are eatable! Seeds is favor and heat , skins is more favor and Vitamin C . Matter of fact! i quit the bell peppers all togather ! When to the green chili peppers to replace bell peppers > no more bell peppers will ever be around here
could ya of harvested the seed to grow in Texas? Or is the soil not good there? Love the video... HEB seems to be the place to shop... Keep up the great videos
Hi Scout! Thanks for watching, yes the seeds I harvested were grown in my Texas garden. The soil varies here from the black gumbo, to sandy loam to the red soil. I've had pretty good luck with the black soil with a little bit of modification with compost! Have a great day!
What makes them Hatch chili is where they are grown (dirt) and the weather combination. Grown elsewhere the flavor will most likely be different!!!!💞💞💞💞😸😸😸😸
hey New Mexican here. Like you said its called hatch chile because it comes from hatch new mexico so trust me when I say ITS NOT CALLED "HATCH CHILES". its just "chile". pronounced "chee-lay" no matter how much of it you have. Its like "broccoli". No matter how much broccoli you have you don't call it "broccolis". Also, if you cook it into a stew you don't all of the sudden put an "'i" at the end. "Chili" goes on hot dogs, "chile" is just a vegetable so stew with green chile is called "green chile stew".
I canned some of these so they were ready in those 4 oz jars. Just grab them off the shelf and don’t have to worry about pulling them out of the freezer.
Hey, I use the 4 oz jars. You have to use your canner and process at our level for 10 minutes. Keep your jars hot. I chop my chilies, and place in my jars. Add 1/4 tsp of salt and cover with boiling water. Leave 1” headspace. You can also do pint jars. The recipe I found from New Mexico State University. I hope it helps.
YAY Tanya! I will try it this year. Hatch Chilies come in around the first of August so I will be getting ready gal. Appreciate your sharing the recipe gal.
I am from El Paso. I was taught to place the roasted green chilies in a wet towel and put in a plastic bag for about 30 minutes for ease of peeling. The steam helps do the work
You don't need to steam if you roast a bit more and freeze t6hem right away. when you get ready to use them you take out of freezer, thaw and peel the skins come right off. don't run cold water when you peel as this will wash away some the oil that gives them their heat.
I grew up in New Mexico and always thought all Hatch chili was grown in Hatch, New Mexico, wrong. When my husband and I were working for Dimmit Agra Industries in Texas, we were managing the the Silverton, TX Co-op, which was a cotton gin, grain elevator, farm supply & fuel supplier. Anyway to make a long story short, during chili season in Texas, we use to weigh out trucks filled with Texas chili being shipped to Hatch, NM for processing. I'm not saying it wasn't good chili, I'm just saying it was not Hatch chili.
Hi Jayla! Thank you for watching. Yes I have been told that many times LOLOLOL. However we use the water to take some of the heat out while peeling. Appreciate you gal!
LOL...we have lots of differing views on that subject gal. I do not like the sand grit that comes from not washing them so this is the route we go. They turn out really good for us. Thank you for watching! Jill
LOL... We hear that a lot James! The sand that comes with them sometimes is a little too much "grit" for me. Washing also helps keep them from burning my eyes. They still have a good flavor but I certainly understand what you are saying. Thank you for watching and the feedback. We appreciate you!
@@ntxg, I bought some today here in eastern Pennsylvania. I had asked the produce manager last year if he could get some and he did. It sure beats having a friend in Texas getting them for me and shipping them. Anyhow, the chiles should be totally clean BEFORE going into the oven. Use a paper towel to help removing the skin if you need to.
Scrambled eggs are an abomination...they should ONLY be eaten over easy........unless they are in a burrito :) also leave those seeds alone if your gonna make rellenos. Pulling out the stem, filled with hot ass seeds and gooey cheese is one of the pleasures of chile rellenos. Anyway...jibes aside, good roasting technique for the home ( of course nothing beats charcoal). And I like your emphasis on putting them in the right size bags. Thank you for the video.
LOL...many folks have said this but for us they taste just fine and we love them. I am not fond of the sand or grit that can sometimes be residual but I do know others that do as you do. Thank you for watching
LOL April...you're killing me gal! We do not like the skin or seeds. But others very well may gal! Thanks so much for watching!! How many did you get this year?
Jilly, thank you for posting this highly informative video. Including the written instructions is time consuming so extra kudos for that as well. Your research is abundantly accurate and I only wish people could accept your graciousness without all the sniping. Yes, the plural of chile (or chilis) is chilies and Anaheims are absolutely descendants of the original No.9, so there! I'm looking forward to watching all of your gardening and food prep videos now that I've seen the quality of your work. Don't stop now! Thanks again!
Thank you so much Rick!!! Appreciate you!
No need to peel the chile. I live in NM where we get the chile roasted in the drum roasters. Then they are left to steam in the bags for at least a couple of hours- for a sack or a bushel. Then leave the peels on!!! Place them whole, using tongs, into freezer sandwich sized bags. Then place the filled sandwich bags inside freezer qt bags- usually 2 sandwich bags per 1 qt. Depends on how many pods you place inside the sandwich bag. Then, place the Qt bags inside a larger gallon sized freezer bags. No need to precut the chiles..When you thaw, use the back of the knife to scrape off the peel and take out the seeds and veins inside the chile. The heat is in the veins! So if you like it hot as is, leave it alone, if you want it less hot, remove the veins. Then chop or slice the rest of the pod for use after seed and vein removal. Hope that helps!! Enjoy! So the heat range is- NM 6-4 or NM Joe E Parker are mild chiles, NM Big Jim is medium heat, NM Sandia is regular hot, then comes X Hot Barker, or "Miss June" and for the brave- XX Hot Lumbre.
Wow PraisingAnn! Thank you for the tips! Send more! Have a blessed day gal. HBJ
Thanks! I will post suggested recipes as well.
Yes ma'am! Please do!
When we lived in NM, we used to roast and freeze about 200 lbs. of the Hatch Green Chiles every year. It was a family thing to do. Nothing smells better!!!
Are they easier to peel them when you roast them and then freeze them with out sweating them?
Excellent Video... "Hello" from New Mexico
Thank you for sharing this video.
Hi Judi!!! Thank you lady! So glad you enjoyed. Appreciate you watching us so very much. Jill
Been roasting since in school. Nice to have a bounty of goodness put up for the year
you make it look so easy! We have a couple pounds of fresh hatch here and we’re gonna try it 😊
thanks so much!!
Yay! Thank you so much for watching us!!!
YOU take care and God bless! Colorado chile lover here! Love your tips and tricks!
Hi Katya! YOU TAKE CARE and GOD BLESS Gal! Thank you for watching! Hugs!
Thankyou......easy to follow and understand....got mine roasting now
YAY GWPE...how'd they turn out? Do tell! Jill
@@ntxg first batch didn’t cook long enough so skins were hard to peel....next cooked till very dark spots and peeled easily
Hidy GWPE! Yes I had that issue too but so glad they turned out good. Heres to good eating!
Whew Jill---you always post tremendous information...right? Ok...then by the time you ask your commenters questions (you are one of the most knowledge thirsty people I know--that's a good thing) and I read all that, I feel like I have just done a crash course on speed reading through a set of encyclopedias!!! But you know what...I feel real satisfied like I just ate a tremendously satisfying meal. Keep up the great work. And as always Jesus bless.
Thank you Sandra! Blessings to you and ❤️
Love the oven roasting method! I don't rinse the chilies under water cause it washes the roasted chile flavor away in my opinion. New subbie here. Looking forward to watching more of your videos!
AHHHH...I may try that next go round Cheris! Thank you for subscribing. So excited to have you!
washing them to peel may rinse flavor away. your right.
It can remove flavor from the chile juices that are washed away. I have done both, and not rinsing and just removing he peel by hand is much tastier
I agree with you. I never rinse my chilis, I like the chili oil that is left after they are peeled.
I don’t rinse them either, it kills me to feel that tasty oil washing down the drain.
I love hatch fest here in San Antonio! I chop them up and divide them into ice trays with a touch of olive oil. When frozen I pop them out and put them all in a freezer bag. I use them all year long.....so good!
Great idea! Thanks for watching! So glad to have you.
Do you roast them and peel them first?
Hatch Green Chile Jam... may be on the horizon. A friend gave the recipe to try says its awesome! Stay tuned :)
Wow! Beautiful job. 🌶🌶
Thank ya Cowgirl! Glad to have you, thank you so much for watching.
Hatch chiles came to my grocery store last week! We just bought a house this summer with a gas stovetop, so I'm roasting and freezing today. Thanks for the demo.
Hi Michelle. YAY on the new house and YAY on your roasting! Let me know how they turn out gal.
Just got my first batch of them today so this video is a big help. Thank you from Redlands California.
YAY AB! How'd they turn out?
@@ntxg Are you kidding perfect with enough for the whole year...if I stop eating them with everything. Thanks for the tip dear!
Thanks for sharing! Great tips. We love CHILE!
Hidy Sandia! So glad to have you, thank you for watching. We do tooooo!
Hey Sandia. looked at your channel when I got home last night! Love it! would love to see more. HBJ.
Thanks, we'll be posting more videos soon. :)
So many negative comments! This method works just fine. I do them different but this nice lady went to the trouble of making a video to show HER method. If you dont like it just move on! I came here to see if I could learn something new. If you have a better method, post a video or at least be nice. Geeze
Hidy David and Welcome! I know there are so many different ways of do these and would love to have a roaster. This does work for us. We enjoy them all winter and look forward to this time of year. Thank you for watching!
Gloves are very wise! 😆👍 Great tips!
Great video! I usually buy chile in a 50 pound bag and have it roasted on the spot in their drum roaster. I let it cool and then just bag it up and freeze it. I peel it when I need it. The smoke flavor seems to set in better by using this method. Peeling the semi frozen chilies is easier and none of the flavor is lost by rinsing them under water. God bless....
I may try this year!!!! Thank you for the info!
I can say you are absolutely right! So much easier and the flavor is amazing plus the peels keep them from freezer burning
I just did 5lbs of hatch chiles and they peeled real easy even without cold water. Thanks, great video.
Thank you so much for watching us!🤗
Thank you sooo much. I just bought a huge box of hatch chili they were $10 and had no idea how to prepare them. New rubble today.
Hidy SD and Pearls! YAY...you will love them lady in all kinds of meals! Let me know how your do! Blessings and peace. Jill
@@ntxgMORNING FROM NEVADA. WiiL do....im getting started in a few hours.
How'd it go beautiful gal?
@@ntxg greatastic!!!! I roasted 6 pounds and put in my freezer....just pickled 14pint jars..going to store 2morrow for 2mateerz to make hatch salsa..i have some avocados I just smashed (2 pounds) adding the chilies (1cup finely chopped). So I think I'm going to survive 🤣🤣🤣. Thank you so so super much 4checking back.💪❤
OMGOSH Gal...you are my Hero!!!!! What time is din din....LOL. So happy it went great. Enjoy those tasty peppers all year long gal. Blessings and Peace, Jill
My mom just cracked up when you said “I wear gloves cause I’m A Weenie🤣🤣 we call each other a WEENIE in our family all the time🤣🤣
Lol great minds!!!
Thank you. this was very informative. I'm going to look for green chiles at the grocery store.
Hidy JR....so glad it helped you! We love our green chilies in so many dishes!
Hatch green chilies and Anaheim chilies are NOT the same. My family is from New Mexico and there is a huge difference in flavor and heat. I also wouldn’t recommend running them under water to peel them but that’s just my opinion.
Hi Isabele!! Thank you for setting me straight gal! Thank you for watching!!!
Hatch is a place, not a chile. Many varieties of chile are grown in the Hatch Valley. It is absolutely correct to say that Anaheim chile is a New Mexico No. 9 because it is. Same as Big Jim. It refers to the pod type which is long and flat. Anaheim is just a New Mexico cultivar that was taken to Southern California and renamed. It’s just been bred to be hotter.
you are totally right!!!
Thanks for this. Love roasted Anaheims. Getting ready to make green chili enchiladas this weekend. So many uses for these guys. Have to have them in the freezer for the coming year. 💕
Yes Ma'am. We still use them...so good and adds lots of flavor and zest. Thank you Tammy for watching! Hope to see you more.
Thanks for sharing! Now it's time for me to get busy!
YEP!!! :-)
I got em done after a couple hours yesterday. I didn't wear gloves, one of my hands still slightly burns! Lol
LOL....gloves are good! :-) How many did you get saved up?
Awesome video! Love this one.
Thanks Tim! We're going to watch a bunch of your Bee videos this weekend. We love Bees 😀
Nice looking chiles!
Hi Sandia. Lets get together?
Central Market!!! Miss that place so much!!!
Those peppers are good in Italian food.
Well I will surely try that Matt!!!! Thanks for the info...what do you put them in?
There is also hatch green chili beer!!!!💞💞💞💞😸😸😸😸
Hidy DPP...I have seen that. Did you try it? Was it any good? Blessing brother, Jill
Beautiful! I just ordered some from NM I wanted to stop when we were driving through New Mexico, I saw the Hatch NM, when we went to Durango Co but it was storming on our way home. What festival was it and where at? That you talked about in the video.
Hidy Jessaca. Its a local grocery chain called Central Market that does this every August. I may have to order mine online this year with this covid stuff!
North Texas Vegetable Gardening and Cooking yes exactly what I ended up doing.
Thank you for the video. I don't have a gas stove so I've never bothered making anything where I've had to roast any kind of pepper. My local grocery store is having a Hatch chili bonanza so I want to learn what to do with them.
Hidy TT, I think you will like them. They can be used in so many things! Thank you for watching! JIll
If you get a chance to get Pueblo Green Chilis, try it. I love them both but a little partial to the ones from Pueblo.
I sure will
Hi Jilly!!! I'm a new subscriber!! Loving yall's videos!!!! Where can I buy some of these seeds? Would love to try it here in Northeast Texas!!!😁
Hi Nora! I purchase my seeds from Baker Heirloom Seed company. Their website is www.rareseeds.com.Glad you enjoy our channel and thank you being a part of our community! Let me know how your garden does!
North Texas Vegetable Gardening and Cooking Thank you😊❤️Blessings!!
Blessings Back atcha! We all need em!
Thanks for the video, God bless you
Thank you so much...God bless you!
I wear gloves ... because im a weenie. Hahaha you're a funny one, thx for the video
So different from how I grew up doing it....probably safer too. Lol! Just missing the homemade tortillas, a little butter and salt for when you need to take a break. 😉
HeySuz...we found a tortilla flour..have you used that?
Never used tortilla flour. The recipe my grandmother gave me is all purpose flour. And is measured in big handfuls, finger fulls and middle of your palm type measurements. I haven’t made any in a long time.
@@ntxg what kind of flour is tortilla flour? I use Gold Medal or buy Selecta at my local Mexican grocery store.
Hidy TT...its in with the flour at the grocery store. Just mix water!
@@ntxg morning! Ah you mean like the. White Wings flour mix? Oh ... I make my tortillas from scratch:
3 c flour
2 tsp baking powder
1 tsp salt
1/3 c Crisco
1 c super hot water
Mix, knead for 10 min, rest for 15 min
Roll out and enjoy!
After you take from Oven or Grill throw them in Ice cold water right away, they peel easy after a couple min. soak, clean your seeds out and store. But I see it as what ever works for the person roasting their green chilis 👍
Thank you!!!! Like blanching!
i use them like bell peppers there way better in taste with mild heat./ i use it all except the stem > look at all that good parts of the pepper you just thew away 6:09 all of that except the stems are eatable! Seeds is favor and heat , skins is more favor and Vitamin C . Matter of fact! i quit the bell peppers all togather ! When to the green chili peppers to replace bell peppers > no more bell peppers will ever be around here
Hidy Super Bee...just seeing this! So sorry..not sure why comments didn't come through. Love your idea.
could ya of harvested the seed to grow in Texas? Or is the soil not good there? Love the video... HEB seems to be the place to shop... Keep up the great videos
Hi Scout! Thanks for watching, yes the seeds I harvested were grown in my Texas garden. The soil varies here from the black gumbo, to sandy loam to the red soil. I've had pretty good luck with the black soil with a little bit of modification with compost! Have a great day!
Our nursey sale's the plant's.
What makes them Hatch chili is where they are grown (dirt) and the weather combination. Grown elsewhere the flavor will most likely be different!!!!💞💞💞💞😸😸😸😸
Buy bell pepper if your going to wash them like that. Ahhh....you cant do that lady!
Sure you can! It's not my preferred method but it works.
hey New Mexican here. Like you said its called hatch chile because it comes from hatch new mexico so trust me when I say ITS NOT CALLED "HATCH CHILES". its just "chile". pronounced "chee-lay" no matter how much of it you have. Its like "broccoli". No matter how much broccoli you have you don't call it "broccolis". Also, if you cook it into a stew you don't all of the sudden put an "'i" at the end. "Chili" goes on hot dogs, "chile" is just a vegetable so stew with green chile is called "green chile stew".
LOL thank you CJ for clarifying for me! Its a habit I guess. Thank you so much for watching, we appreciate you!
thank you
Thank you for watching gal.
Negative comments are by trolls that have no desire to help others. They just criticize.
Hidy JG. Its not nice is it. Thank you so much for watching. Jill
I canned some of these so they were ready in those 4 oz jars. Just grab them off the shelf and don’t have to worry about pulling them out of the freezer.
Hi Tanya! Do tell your recipe gal! Thank you for watching!
Hey, I use the 4 oz jars. You have to use your canner and process at our level for 10 minutes. Keep your jars hot. I chop my chilies, and place in my jars. Add 1/4 tsp of salt and cover with boiling water. Leave 1” headspace. You can also do pint jars. The recipe I found from New Mexico State University. I hope it helps.
YAY Tanya! I will try it this year. Hatch Chilies come in around the first of August so I will be getting ready gal. Appreciate your sharing the recipe gal.
Couldn't a person take all the skins and jar them with vinegar for a pepper sauce liquid drizzle for greens or something?
Yes you can preserve for canning!
I am from El Paso. I was taught to place the roasted green chilies in a wet towel and put in a plastic bag for about 30 minutes for ease of peeling. The steam helps do the work
Hidy Bonnie...great idea. I will try that next time lady. Thank you for watching. Blessings, Jill
Hidy Bonnie...great idea. I will try that next time lady. Thank you for watching. Blessings, Jill
You don't need to steam if you roast a bit more and freeze t6hem right away. when you get ready to use them you take out of freezer, thaw and peel the skins come right off. don't run cold water when you peel as this will wash away some the oil that gives them their heat.
Ohhhh Thanks Thomas!!! I will try that! Blessings, Jill
I grew up in New Mexico and always thought all Hatch chili was grown in Hatch, New Mexico, wrong. When my husband and I were working for Dimmit Agra Industries in Texas, we were managing the the Silverton, TX Co-op, which was a cotton gin, grain elevator, farm supply & fuel supplier. Anyway to make a long story short, during chili season in Texas, we use to weigh out trucks filled with Texas chili being shipped to Hatch, NM for processing. I'm not saying it wasn't good chili, I'm just saying it was not Hatch chili.
WOW what great information!! Thank you for watching us.
NO, NO, NO!!!! DO NOT PEEL UNDER RUNNING WATER LADY YOU'RE WASHING ALL THAT AWESOME ROASTED FLAVOR FROM THEM!!! GEEZ...
LOL Hi Bambi! I am not a fan of the sand gal so thats why we wash them but I have others who agree wit you gal! Thank you for watching!
@@ntxg WASH THEM AND PAT THEM DRY BEFORE YOU ROAST THEM AND I KNOW YOU WILL TASTE THE DIFFERENCE! I AM FROM THE 915 AREA JUST OUTSIDE OF EL PASO
OHHH Thank you gal for the tip. I just may try that. Will they peel as easily?
@@ntxg YES MA'AM THEY SURE DO. YOU CAN EVEN DO IT WITH A STEAK KNIFE (SERRATED) SEEDS AND ALL 👌
Thank ya Gal!
👍👍👍👍👍🙏🙏
leave those gloves on you're not a weenie lol, you're just delicate lol
LOL.....How are you? Thank you for watching PLP!!!!
You’re taking out all the flavor of the chili when you put it in the water you don’t have to put in the water to pill it
Hi Jayla! Thank you for watching. Yes I have been told that many times LOLOLOL. However we use the water to take some of the heat out while peeling. Appreciate you gal!
Put them in a stainless steel pot or bowl with lid, avoid the plastic!
Great idea Sonyia...I will try that next time! Thanks for watching gal. Jill
Never,Never Ever rinse your roasted chili
LOL...we have lots of differing views on that subject gal. I do not like the sand grit that comes from not washing them so this is the route we go. They turn out really good for us. Thank you for watching! Jill
Wow. You're washing the peppers as you peel them. Not a good idea. You're washing away a lot of flavor. Bad idea.
LOL... We hear that a lot James! The sand that comes with them sometimes is a little too much "grit" for me. Washing also helps keep them from burning my eyes. They still have a good flavor but I certainly understand what you are saying. Thank you for watching and the feedback. We appreciate you!
@@ntxg, I bought some today here in eastern Pennsylvania. I had asked the produce manager last year if he could get some and he did. It sure beats having a friend in Texas getting them for me and shipping them. Anyhow, the chiles should be totally clean BEFORE going into the oven. Use a paper towel to help removing the skin if you need to.
Scrambled eggs are an abomination...they should ONLY be eaten over easy........unless they are in a burrito :) also leave those seeds alone if your gonna make rellenos. Pulling out the stem, filled with hot ass seeds and gooey cheese is one of the pleasures of chile rellenos. Anyway...jibes aside, good roasting technique for the home ( of course nothing beats charcoal). And I like your emphasis on putting them in the right size bags. Thank you for the video.
Well now I know what I want for lunch today.. a chile relleno!
Thanks WW 😉
You are wasting water. Put them in a ice bath once you are done roasting. Skins peel off easily.
Wasting a lot of water.
I hear that a lot!
...rinsing chilies with water...flavor down the drain...oops!
LOL...many folks have said this but for us they taste just fine and we love them. I am not fond of the sand or grit that can sometimes be residual but I do know others that do as you do. Thank you for watching
I love the skin and seeds, your method is a waste
LOL April...you're killing me gal! We do not like the skin or seeds. But others very well may gal! Thanks so much for watching!! How many did you get this year?
So is it necessary to roast and peel them?
WHAT A WASTE OF WATER! Fill a bowl with water and use that. Sheesh!!
We capture and re-purpose our waste gray water, then use it to water the trees on our back pasture 😊