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Hatch Green Chillies

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Source

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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.

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^{Firing Up The Grill. Photo taken by @eaglespirit}

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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.

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^{Must wear gloves. Photo taken by @eaglespirit}

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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.

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^{Place evenly on the grill and closely together. Photo taken by @eaglespirit}

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Green chillies are also good for ...

as stated by Food TV:

1. Zero calories. In fact, they speed up one’s metabolism as much as 50% for up to three hours after eating.

2. 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.

3. 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.

4. When eaten, green chillies release endorphins that boosts the mood, and reduces pain.

5. Green chillies are proven to balance blood sugar levels. If you are diabetic, this may be your answer to healthy diet.

6. Green chillies are a natural source of iron, and a rich source for iron deficient people.

7. Green chillies have a lot of antibacterial properties and can help treat skin infections.

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^{Use a little olive oil and start the roasting process. Photo taken by @eaglespirit}

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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.

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^{Photo taken by @eaglespirit}

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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.

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^{Photo taken by @eaglespirit}

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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.

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^{Photo taken by @eaglespirit}

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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!

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^{Photo taken by @eaglespirit}

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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

1. Brown pork and drain.
2. Add onion and chicken broth.
3. Simmer 1 hour, stirring often.
4. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
5. Simmer 1 hour, stirring often to avoid sticking.
6. Add green enchilada sauce and stir. Simmer ½ hour.
7. Add chopped green chiles and cook for 15 minutes.
8. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
9. 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.

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^{Photo taken by @eaglespirit}

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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