BeerBorg

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.

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.

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

haerbob3 wrote: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.

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!

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.