My Favortie Time of Year!

[haerbob3]

Thanks BB. Maybe that explains why there is no bite to them. Our membership wants as much of the produce we use grown there at the club, organically.

[Brewbirds]

You can often buy them as mild, medium, hot and extra hot. All I could get this year was mild which is a bummer, I usually get the medium as I think they have the best flavor.
Maybe one of the guys can send you some seeds from some with a little bite to them and you could see how they do in your garden.
Before the drought I grew some that pretty good.

Also the key to roasting them is to use a super intense heat/flame so that you blister the skin without cooking the meat.
When I do a few at a time I use one of those little blue propane torches.
IMHO the BBQ is not hot enough nor direct flame enough to separate the skin without cooking them.

[haerbob3]

can not garden here Those wild neighbors of mine eat everything long before it is even harvest ready. Want take a shotgon to them but the SWMBO does not want me shooting her pets

[RickBeer]

can not garden here Those wild neighbors of mine eat everything long before it is even harvest ready. Want take a shotgon to them but the SWMBO does not want me shooting her pets

Oh Deer! Yes, we have many, many deer. In the winter, it's not uncommon to see 8 - 12 at once in our backyarding, crapping all over the place. This time of year we tend to see 1 or 2 at a time. Very destructive creatures. We have to wrap all our edible bushes (i.e. 85% of our landscaping) in burlap each November - April.

Our garden is fenced in back in the yard behind growth so you can't see it from anywhere (except Google Earth). We put a 5 foot fence with a upper section of plastic fence in-season to keep the deer from jumping in. Two years ago I added 2 feet of chicken wire under 2 inches of dirt around the perimeter as we had tunnelers too. My wife was irate when someone ate all of her broccoli in one day.

[JimH]

Looks like BB beat me to it, letting the Borg in on the wonderfulness that is the Hatch Green Chile. I agree with BB, the medium is where it's at! Not that I can't handle the hot, I just feel like the medium has the best balance of flavor and spice!

[Snowjob]

I will be heading to Hatch for Labor Day weekend. Going to pick up a a bag of medium and a bag of hot. I roast them my selves cause I like the smokiness of the charcoal fire.