Hatch Chili Season

Hatch Peppers, Marinated Beef Skirt Steak(Fajita Meat), Marinated Chicken Breast(for Fajita's), Thick Sliced Bacon
Set the pellet grill at 225, be ready in a few hours.




Nothing beats a Hatch Chili, best combination of flavor with mild to medium heat.

These will slap the Wuhan off you

Looks good. I don't think I have ever eaten hatch peppers.

Not a fan of peppers (flavor) but would try one of those.

As always your BBQ looks spectacular. I bet those are guaranteed to be hot upon exit at the south end of the business cycle.

Diseasel wrote:

As always your BBQ looks spectacular. I bet those are guaranteed to be hot upon exit at the south end of the business cycle.

These were super mild, soaked them for a bit in ice water, takes all the heat out of them.

An Aneheim Pepper is closest to a Hatch, not really hot at all.

I'll have to try them before my wife returns from Georgia.

Bought some green chile yesterday that were picked a few days before in Hatch. Had them roasted and spent time last night peeling and bagging them for the freezer last night. Don't understand why you would want to soak them to get rid of the heat, oh yeah you're from Texas.

toyboxrv wrote:

Don't understand why you would want to soak them to get rid of the heat, oh yeah you're from Texas.

Cause I feed more than just me...thats a Texas thing too. The heat doesn't bother me. But the women complain.

Damnit I really need to come visit.