Hatch Green Chillies
On my recent journey to the four corners I happened upon a great cook who was willing to share some trade secrets. One of these was how to roast green chilles and she was kind enough to share quite a few recipes including green chili. Green chili's come in different heat ranges so if you are sensitive to heat they also grow in a very mild flavor that produces great dishes.
What are the health benefits of green chillies?
Green chillies are low in calories, virtually fat-free and rich in nutrients that can enhance your health, including vitamins A, C, K and hyto-nutrient capsaicin. If you have a chronic digestive disorder like irritable bowel syndrome or heartburn, however, spicy foods like chilies may exacerbate the symptoms.
Vitamin A
A 1/2-cup, 75-gram serving of chopped, raw green chili pepper contains 884 International Units of vitamin A. This amount supplies nearly 30 percent of the Food and Nutrition Board's recommended daily allowance of vitamin A for an adult man and 38 percent for a woman. Vitamin A helps with the synthesis of red blood cells and is an essential component of rhodopsin, the protein that allows retinal receptors in the eye to absorb light. It is also necessary for proper growth and development and to support immune system health. Without adequate vitamin A, you may be more likely to develop cancer and vision disorders.
Vitamin C
Green chili peppers provide 181.9 milligrams of vitamin C in every 1/2-cup serving, or well over 100 percent of the required daily intake of vitamin C for adults. Also known as ascorbic acid, vitamin C is required by the body to help synthesize collagen, promote the healing of skin wounds and aid in the development of strong bones. It also acts as an antioxidant by preventing free radical damage to DNA. A diet rich in vitamin C may lower your risk of hypertension, cancer, heart disease and osteoarthritis. The concentration of vitamin C in a green chili pepper decreases with exposure to heat, light and air. When you purchase fresh chillies, store them in a cool, dark location and use them within three to four days.
Vitamin K
The body needs vitamin K in order to produce proteins crucial for blood coagulation and to support the development and maintenance of bones. Each 1/2-cup serving of green chilies contains 10.7 micrograms of vitamin K. For a man, this fulfills 8.9 percent of his RDA of vitamin K. For a woman, a green chili serving is almost 12 percent of her daily vitamin K requirement. Regularly eating foods high in vitamin K like green chili peppers may help decrease your risk of osteoporosis and of bleeding dangerously large amounts when you are cut or injured.
Capsaicin
All chili peppers, including green chilies, contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. The Scoville Heat Unit scale, which measures capsaicin content from 0 to 15,000,000 Scoville Heat Units, or SHUs, of pure capsaicin, places green chilies between 500 and 2,500 SHUs. The American Institute for Cancer Research reports that eating rich capsaicin sources like green chili peppers may help inhibit the growth of cancer cells, though more research is needed.
Green chillies are also good for ...
as stated by Food TV:
Zero calories. In fact, they speed up one’s metabolism as much as 50% for up to three hours after eating.
Protection against cancer: Green chillies are loaded with antioxidants, that protect the body against free radicals by acting as natural scavengers. Green chillies can also keep prostate problems at bay.
Green chillies also exert a number of beneficial effects on the cardiovascular system. Specifically, it reduces the likelihood of developing atherosclerosis by reducing blood cholesterol and triglyceride levels and platelet aggregation, as well as increasing fibrinolytic activity. Fibrinolytic activity refers to the ability to prevent formation of blood clots, which can lead to a heart attack or stroke.
When eaten, green chillies release endorphins that boosts the mood, and reduces pain.
Green chillies are proven to balance blood sugar levels. If you are diabetic, this may be your answer to healthy diet.
Green chillies are a natural source of iron, and a rich source for iron deficient people.
Green chillies have a lot of antibacterial properties and can help treat skin infections.
Roasting hatch chillies
The Hatch Green Chile Store recommends a variety of ways on how to roast, I scribbled down a few instructions from my teacher and combined a few methods into one.
Choose chile that is bright green, smooth, symmetrical, heavy for its size, mature and crisp. Wash peppers before roasting.
Roasting (or Blistering) is the application of heat to the surface resulting in blistering of the skin, which then separates from the chile flesh, making the skin easier to remove.
There are several ways to blister pepper skin for easy removal. Fire-roasting, steam injection, microwave heating or any other source of high heat, applied directly to the surface of the pepper will cause the skin to blister. Roasting slowly over a flame creates carmelization of sugars, which adds a distinct flavor to the final product.
Here are several ways you can do this:
HOW TO ROAST HATCH CHILE IN THE OVEN OR BROILER:
Place chile on a cookie sheet or other non-stick oven-safe cookware. Poke holes with a fork in a few places on each pod (so they don’t explode), and place the cookie sheet as close to the heating element as possible after pre-heating your oven to 400 degree F. The broil setting works best as it will provide a high level of heat from your uppermost heating element or burner.
Typically, it’ll take 6-8 minutes to fully roast but be sure to keep an eye on your chile. As soon as the skin is mostly blistered away from the flesh of the chile, you’ll know it’s ready to pull out of the oven. Leaving it in too long will burn the skin, making it extremely difficult to peel.
HOW TO ROAST HATCH CHILE ON THE STOVE:
Cover gas or electric burner with a layer of heavy wire mesh and place chile on mesh once it’s hot; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.
HOW TO ROAST HATCH CHILE ON THE GRILL:
Place peppers on a charcoal grill about 5 to 6 inches above glowing coals; using tongs carefully turn peppers frequently, exposing all surfaces to the heat source until skin blisters evenly on all sides.
HOW TO ROAST HATCH CHILE IN THE MICROWAVE:
Place peppers in a microwave safe dish; cover with secure air-tight lid to allow for steam build up.
Place container on rotating plate in the center of the oven, then microwave for 7 to 8 minutes depending on the oven wattage and power level (settings may vary depending on microwave oven used). Blistering is not apparent with this method. However, the skin will have a tougher, more brittle texture compared to the raw pepper. Allow steam to fully develop in the covered container for I to 2 minutes after microwave cooking.
Caution: Steam will be released from container when the lid is opened.
Peeling
Since capsicum can be an irritant to skin and eyes, here are some precautions you can take: use safety glasses, remove contact lenses before peeling, wear gloves and wear a long-sleeved shirt. After roasting and once the peppers have cooled, the blistered skin will pull off the chile flesh with a gentle tug and an occasional rinse with water. In areas that did not completely blister, the skin can be removed by scraping with a sharp knife or vegetable peeler. To help in peeling, place roasted peppers (while they are hot) in a microwave safe or heat tolerant covered container or plastic bag (food grade) that will allow steam to release slowly from the roasted peppers. Once cooled the peels can then be pulled off.
Also, peeling chile under running water in a sink helps separate skin from the pod and can significantly speed up the peeling process.
Freezing and Storage
Roasted peppers must be properly frozen to ensure a high quality, safe product. Roasted peeled peppers should be refrigerated within 2 hours of exposure to heat. Whole peppers can be frozen unpeeled and are easier to peel after freezing. Home freezers are inefficient at removing heat quickly from food placed in containers deeper than 2 inches. If storage packages are too large, peppers will freeze slowly, resulting in a mush texture because of ice crystal formation within the chile tissue.
Therefore, it’s best to use shallow containers to allow for quick cooling. Specialized plastic freezer containers with lids or freezer bags are best for storing in freezer. Remove as much air as possible to reduce amount of surface crystallization that can form in air spaces during freezer storage.
Peppers can be stored safely in the freezer for up to 12-18 months.
Let me say that I saw a Mexican (as advertised) Hatch Green chili truck closing up for the night and ran out of my Jeep like a little ole lady that I wanted some chiles. Well, the men were kind enough to go back into the pitch black of their truck and pick me out three bushels. The price was $15 USD. Score! Although not roasted by them and typically a buying option, I chose to roast myself I find that I more than likely would prefer to roast them myself
I have to be honest with you my fellow Steemians, this was not an easy task. The weather was nearly 100 degrees outside and the heat coming off of the grill was tremendous. The smoke filled the air at least a mile away, I'm just happy the fire department didn't show up to give me a ticket in my new home. My fingers burned, since I was only wearing thin neoprene gloves but I didn't make any holes. I could feel the heat in my fingertips for more than 24 hours afterwards. The only thing I can say is that the taste of the peppers after all my hard work paid off. Delicious!
Cooking Chili Verde
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Ingredients
- 2 Lbs. pork diced
- 1 C onion chopped
- 14 oz. chicken broth
- 1½ Tsp. garlic powder
- 2 ½ Tbsp. chicken stock
- 1 Tsp. celery salt
- 1 Tbsp. cornstarch
- ½ Tsp. oregano
- 1 Tbsp. cumin
- ½ Tbsp. jalapeno
- 4 Tbsp. chopped cilantro
- ½ Tbsp. chili powder
- 1 Tbsp. green Tabasco sauce
- 10 oz. green enchilada sauce
- 27 oz. canned green chiles chopped or diced
- 8 oz. canned green chiles pureed
- 1-2 cans white beans drained and rinsed
- 1/2 Tsp. salt
Instructions
- Brown pork and drain.
- Add onion and chicken broth.
- Simmer 1 hour, stirring often.
- Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
- Simmer 1 hour, stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer ½ hour.
- Add chopped green chiles and cook for 15 minutes.
- Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
- Serve with cheese, sour cream, chips and/or flour tortillas.
SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.
There are many different recipes to use and you can also go vegetarian on this, so don't be afraid to try variations. I've used pinto beans instead of white and chicken instead of pork. Explore the many different ways to enjoy green chillies and enjoy!
Yours,
Eagle Spirit
Greetings,
Thank you for stopping by to read my blog. I’m a First Nation member of the Hopi & Apache Native American tribes, Medicine woman in-training, first time blogger since November 2017, (right here on Steemit), paralegal, researcher, and writer based in the Mountains of Colorado, USA. I work closely with fellow planktons and minnows in a few groups by helping them adjust to Steemit and curate quality content. I’m especially interested in finding others who love natural medicine originating from ancient practices, gold and silver, energy work, and the spirit world. Additionally, I'm the creator of #MedicineCardMonday, so if you are interested in receiving a Native American blessing stop by my blog every Monday, or just say hello!
See you soon, @eaglespirit
Hey why do they need to be peeled? That's the first I heard of that but I guess I could do without the extra fiber haha.
The skins on these peppers can make the dish you're preparing taste bitter. Some people think it's ok; some don't. So, it depends on if it's worth it to you.
Also part of the reason is aesthetic. The pepper skins can blacken in places in the roasting process -- and darken the food with a kind of grayish tinge if they're chopped fine or pureed -- which isn't as pretty a presentation.
Finally, little pieces of the roasted skin can sometimes be like finding a little bit of cellophane in your food. You really don't want that in the meal you're eating. (That's why you peel garlic and the first several layers off an onion when you cook.)
That said, a lot of the peeling of all fruits and vegetables has to do with texture preferences. I don't peel tomatoes when I cook with them and I leave the skin on the mashed potatoes I make. They're not "smooth and creamy" like grandma's, but they're actually healthier -- and we like them. A little more "getting used to" was to leave the skin on apples when I make apple crisp -- but it didn't take long.
Again, it's healthier to do it that way -- and it sure saves a lot of work and waste.
all that said do you leave the skins on green chillies on or off? does it depend on the dish? im going to try the hot sauce recipe someone left as a comment. i froze most of mine but left some out for playing around with 😁
Usually off, because I do prefer it that way, but it does depend on the dish. I use green chilis less than some of the others -- jalapenos, habaneros, cayenne, etc. The Weasel and I like it hot. (Still, I've never had the nerve to try datils. Even I have limits.)
I'd say ... try different things with yours. See what you think; see what you like. Some of the best fun with food is "winging it." (And Lord, I have made some wonderful meals doing that.)
lovely and thank you for the helpful hints! i have yet ot cook with habanero but i had the most delectable habanero jam that i will share the recipe and making of soon. amazing stuff!
to be honest, i dont know and everyone told me to peel but secretly i’ll tell you i keep some in a baggie whole and put them on the side of my meals with skin and seeds
Never compromise, even in the face of excessive fiber.
bwahhahaha yay fiber!!
Nothing can stop you now!
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That is good
thanks
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Fantastic post! I love the smell of roAsting chilies. They do it in front of Food City grocery stores here in AZ. Makes my mouth water just thinking about it. Blessings are always welcome I will stop by so hopefully I can be blessed. ~RESPECT~
thank you so much! :)
looking forward to seeing you ...
We love peppers here and I grew quite a few this year. I try to make salsa and my own pepper sauce and it is so good on about anything. Great job, it is tough to roast peppers in the heat of the day!
yay woot! the green chili kind? what pepper did you grow? pepper sauce sounds good i need the recipe LOL
yeah roasting really roasted me ahhahahah
We planted some hot and some sweet banana peppers, green hot chili peppers and some jalapenos. Not too many, just some to see how things would grow in the soil we amended. We heated some vinegar and peppers in a pan on the stove, let it cool and just let our peppers soak in the vinegar and let them sit for a while till the vinegar was the heat we wanted it. Simple!
oh man that chili verde looks so good... I love chilis and spicy things but I've never actually attempted to roast one myself! I'll definitely have to try this - there's no shortage of peppers in Los Angeles, LOL!!
yay woo hoo glad you think it looks good! yeah the roasting is amazin. if you like to cook you might loke doing this step yourself. it wasnt horrible. haha re shortage yeah plenty of mexicanos around 😁
@eaglespirit normally we crush the green chillies raw with garlic and ginger and then we put them in a screw top bottle filled with pure lemon juice. This makes a fantastic (hot) dip for roasted chicken and meat. Note, the longer you leave it in the bottle, the hotter it gets! Thanks for the information here! Blessings and upvoted!
whaaaa i just bought a molcajete soooo this sounds perfecto!! woo hoo ty for the recipe imma doitttt :)
I love chillies but never roasted them like this, sounds great, thanks for the info on the health benefits as well @zen-art :)
yay so glad i found another chili lover !! you can totally handle roasting with all the cooking you do. let me know if you do and your thoughts.
Will certainly do that!
OMG I love chillies, green, red, poblano, habanero, chipotle, and all other derivatives... Yum yum!!!
Thanks so much for sharing all this @eaglespirit, I am going to eat more chillies now if possible!
Cheers!
/FF
awesome i have a few more recipes coming up and yay another chili lover 😁❤️
Awww! That's nice!!!
Maybe, DIY-pepper spray?
Could come in handy, many countries have a ban on sales of pepper-spray... And you never know when you meet an angry dog or bear or something...
(I am drunk now so everything I write is a part of an elaborate science-fiction project Im working on and it has nothing to do with reality)😁😁😁 =) =) =)
(I put emojis and they disappear)
/FF
ahhahaha pepper spray thats funny and yeah its still sold here in CO! freeedommmmmm !! xo
its not you, steemit doesnt do emojis i noticed too ... at least not every time
Yeah, in some countries its like possessing an illegal firearm, even if you are a woman and you live in sketchy neighborhood... in other places you can buy a nice tube of it and a false police uniform to go with it...
yes i know it was illegal in ny, nj and ca whence i lived prior thats why i moved bc tired of conttrollll!! 😛
Yeah I know what you carry in your bag, remember...
So many Chilie on the BBQ, it must have smelt divine. Your Chili Verde recipe is really very tempting, I'm going to have to give that a try.
#thealliance #witness
yes that was one bushel of extra hots 😁
the smell was definitely poignant! hehe
if you try the recipe please let me know what you think! its “award” winning 🥇
mmm..this makes me hungry for chiles!! I have a small plant potted in my yard that only has teeny little peppers on it yet. I hope it ends up producing well!
yay chillies! please show a phot it sounds adorable!! cant wait to see it 😋
Oh wow, you really provided all the information on these, how lovely of you. They look really nice and that last photo seems really tasty, I am sure it was delicious and an absolute delight 💚
yay thanks! if you like spicy, hopefully youve tried these, if not you might like them
for sure :)
Knew they were alright for you but the vitamin breakdown is great. Thanks for that. Great piece .
you are so welcome and yes tons of vities! thank you for reading :) it was long 🤣😂🤣😂
I wasn’t that long but now I know all about green chillis ! Woo 😀😀
most definitely and excellente 😁
I'm hungry now!
lmaoooo carnitas next woot
Excellent post, @eaglespirit. Really nice job. Folks in other parts of the country don't know what they're missing, do they?
thank you enchanted and they have no idea what theyre missing.
ps.i finally left the group that words like “i let myself be booted after 1 day.” have been stated. LOL!
I just didn't have time to wade through the crap looking for "somebody new" to upvote / comment -- and on topics that didn't interest me in the slightest.
yeah i agree, i stuck it out until i was getting pinged min. 5x a day to go help support ppl more often and was demanded to participate when i help many groups. when i stated that then i was being “negative,” and told “i’m not loving that.” 🤣😂🤣😂
i thought about it for 24 hrs and left. there is no short supply of ppl to help and i just got into earthtribe/trubesteemup sooo thats plenty along with all the other groups.
I would love to be able to eat chillies as I think I could do with the metabolism kick with my underactive thyroid! unfortunately I can't take the spiceyness lol My husband cooks everything with them though!
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woohoo thank you my choo choo!!
Wow! That looks delicious!!!
Great nutrition information as well.
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