Hatch green chilis

Who likes these?

Hands down the best chili.

Expensive?

Honestly, I can't recall. I used to live in AZ and NM. They've been hard to find since I moved to NY.

Nope, cheap as chips, you buy them in season by the gunny sack and a mexican roasts the whole bushel right in front of you.

I like them, and I get them when they're in season, but I don't consider them to be anything super special. I like the greens but I actually prefer the red ones.

Not the guy you're replying to, but in my area (TX) they're either unavailable (when not in season) or they're very cheap and widely available when they are in season.

>prefer the red ones.
Commie

>AZ and NM.
I went on a vision quest in navajo country last year. Turns out my spirit burger is the green chile cheese.

Fuck off, Bobby Flay.

The McDonald's double w/green chilis? That how to do it mang. New Yorkers don't know about that shit. You can't even get your been and cheese, from taco bell, made with green sauce.

Green is the new pink, user.

Red is a tomato. NOt a chili

...

This. But I live in Colorado. It's a big thing due to proximity. If you live in a region that can't grow these en masse, then it probably will be more expensive. That said, I don't slather everything in green chili like they do in feather country.

what do you do with them, how do you prepare them, can you use them in salsa/pico and how spicy are they?

I'm returning to AZ tomorrow, Ive never used a single hatch chili before

You roast them then peal the skin of with out ripping it. Then you can dry them and crush them to powder for sauce. Or just eat them as is, on a burger or burrito. You could cut them up and put them in picante. Check out Arriba New Mexican Style Grill in Scottsdale. Order the carnitas plate or Whites and chimi.

Literally the best thing about living in NM. I have withdrawals when I travel for extended periods of time.

Whitesands chimichanga *

I like the Hatch products HEB brings out every year, but I never tried cooking from scratch with them.

Stuff with cheese and fry.
make sauce
chop them up and put on burgers/sandwiches

I like the Cowhorns more, i make a damn good chili powder from them

so you HAVE to roast them for any flavor? Is only the skin used? are you discarding the seeds?

everything in snobsdale seems so overpriced, my gradschool debt is high as it is, ill keep that in mind though

when you make sauce, do you roast and chop up? roast and blend? I'm looking for a more spoonfed solution here because I've literally never roasted any peppers (always kept my japapenos fresh), and have never used a single hatch chili in my life, although there's always plenty of them around

>feather country.
What did he mean by this?

You could cut them up raw to put on a sub or something. I would keep the raw for a pizza topping, or something.
When you roar it you peel the skin off and discard it. The skins turn into a hard crust that you can't really eat anymore.
Arribas also has locations near Arrowhead mall, Auatukee, and in the Arcadia distric. 24th st and Camekback, I think.
Bear in mind that I moved like, 8 years ago. And haven't eaten one for 5 years, but if they're not still great, that would really be dissapointing.

I like to leave the seeds and white part in, but that might be too hot for people. If you take the guts out of jalapeños, you'll want to do that here as well. They're a bit spicier.

Bumb