Fresh Hatch Green Chiles - Big Jim (Medium Hot)
AVAILABLE 8/20/19 – 10/1/19
Developed in the 1970’s by Dr. R Nakayama at New Mexico State University, Big Jim is literally the largest variety of green Chile grown in the US and in the Hatch Valley (it’s in the Guinness book of world records)!
It tends to have a paler color than our other varieties as well. Big Jim thrives in the climate and soil of the Rio Grande river valley but is easily damaged by heavy rains and high humidity. Plants are small in comparison to the giant pods they yield and you can find dozens of pods on a healthy plant during the harvest.
Big Jim is more of a medium as pods can vary a great deal in heat from one to the next but that’s what makes it a family favorite. When chopped, the mixture makes for a great medium heat for enchiladas or burgers. This variety is also The Hatch Chile Farm’s personal favorite for making Chile rellenos due to its great size and thickly meated pods. Rellenos made with the largest Big Jim pods can hold up to a half a pound of hamburger meat. They really are that big! Big Jim is a medium-hot variety and it is perennially our bestseller.
This package includes your choice of up to 25 lbs. of Big Jim Medium Hot Chiles
- Chiles range in size from 8-14"
Hatch Green Chiles
Instructions / Storage
- Fresh Chiles are packed safe in a standard produce case which is vented to ensure adequate airflow for the Chile while it is in transit.
There are several ways to prepare a Hatch Green Chile
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.
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.
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.
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.
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.
- Items are prepared fresh and shipped directly from the shop
- The Hatch Chile Store ships Fresh Chiles Tuesday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.