BeerBorg

For anyone familiar with New Mexico in August, you know what time of year it is! Got myself an early batch, and it wasn't roasted so I did it myself on the grill!

And in other news, sorry for being absent from the Borg the past week. It's been crazy busy here! Glad to see the membership is growing so strong! I saw Russki and a few others finally joined, too! Awesome!

some fine looking chilis... be nice to chew a few while tossing a cold one back...

So good. Homemade enchiladas and a cold homebrew was pretty awesome. Next up is some green chile cheeseburgers!

Oh I could use those in my Stingray IPA, I bet that would be a nice replacement for the cayenne I use in it.

My wifes uncle just brought us a bag of veggies from his garden. Tomatoes, green peppers, banana peppers, red peppers, habineros/chiles??? I sliced up all the peppers and while not thinking to much about it, I must have itched my eye or scratched my nose or lip. All I know is my nose and lips havent been the same in 8 hours. Tooka hot shower be4 work and that mustve reactivated the oils cause its been on fire again. Potent stuff. think the chiles are going right into a can of mexican cervesa I have laying around.

A friend used to live in Albuquerque and would send me bags of chilies... I wish he moved back to Albuquerque.

Got 2 bushels freshly roasted from one of our regional grocers. Got enough in the freezer to last us until next August.

I'm trying to get them to sell wet reds but not enough people are familiar with them locally.

It costs over $100 to get them shipped to me from my sister. I love the reds though, oh so good.

Hey Jim, Fixin to enjoy some of those Hatch Greens tonight with one of my hand cut top sirloins on the bbq.
Little sliced onion, cilantro, garlic and tomato with a dash of olive oil. Add a bakers with fresh chives and sour cream. Wooo Wee

Brewbirds wrote:Hey Jim, Fixin to enjoy some of those Hatch Greens tonight with one of my hand cut top sirloins on the bbq.
Little sliced onion, cilantro, garlic and tomato with a dash of olive oil. Add a bakers with fresh chives and sour cream. Wooo Wee

Hatch Chili 001.JPG

That looks sooo good! I just had a burrito with two chiles in it! Also just went halfsies on thirty pounds with my dad.

And no, I am not done buying yet. There is still room in the freezer. Only hoping the hops won't have to be sacrificed for more space!

Hey Jim, Since Brewbirds have done the broke college student thing, but got to do it in chili country, I thought I'd shoot tonight's dinner plan over to you.

One reason I like buying the whole sirloin and cutting it myself is that I know I will have a good piece to work with for the next days dinner.

I took the chilis, onions and tomatoes from last nights grill, added the rest rest of the can of tomatoes, a can of golden hominy and some chopped cilantro and set to simmer. Season to taste for us was a bit of garlic powder, cumin, salt, pepper and mexican oregano. I'll let that simmer together for a while to "condition" .

I sliced the left over sirloin kind of thin and will add it to the pot just long enough to heat through without getting tough.

All you need is some tortillas and your good to go.

If you go where the pros do it, it is the best smell in the world this time of year.

OOH I'm lovin' those reds in the background. Those don't seem to make it to Central Texas darn it.

holy carp, that's a ton of peppers! i too am partial to the reds. love the sweeter flavor. that looks intense!

K ya chilli heads what can you tell me about a hatch chilli. My boss, the executive chef, gave me a huge bag of them from the club's organic garden. The meds I am on have my taste buds all mixed and I can tell what they taste like

Next month starts cider season here in MI. Going to try and get some ICE Cider this winter and make some Apple Ice Wine

Well I'll try to give it a shot and hope others will chime in.

Hatch Green chilies are like many grapes, grains or hops in the sense that they come from a special geographical growing area which, in this case is Hatch, New Mexico.

Like most agricultural products that have gained a following it is the climate, soil conditions etc. that make that pepper, grape, grain or hop so prized.

You can get the seeds of these plants and grow them elsewhere but they just won't quite be the same.

So when a particular crop gains this kind of popularity supply and demand economics kicks in so that all the farmers want to grow that crop for higher profits than something else, like cotton.

What makes that important is that like Oregon State University and it's state backed (funding) hop research program New Mexico State does the same with the chilies.

They start looking into disease and pest resistance, cross cultivation, crop yield etc and developing improved varieties for economic benefit to the farmers of that region.

That was the long version, the short version is that New Mexico's Hatch kick the crap out of California's Anaheim.