AVAILABLE 8/13/19 – 10/1/19
The 1904 Mild Chile, ranges in size from 8-13 inches and is a very mild variety with little to no heat. This 1904 Mild Chile is a great starting point for customers who would like to try green Chile, but don’t like spicy food. It is extremely meaty and works very well for very mild rellenos.
Some folks enjoy the flavor and meatiness of mild so much, they cut the vein from a pod of Big Jim or Sandia and stuff it inside rellenos made with 1904 so they can enjoy the meatiness and flavor without losing the heat.
This package includes your choice of up to 25 lbs. of 1904 Mild Chiles
- Chiles range in size from 8-13"
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.Download Storage and Prep Instructions
- 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.