Exactly what kind of chiles am I using in my recipes??
Every year during chile season, I get about 5 to 7 bushels of fresh roasted chiles. I peel them, seed them, and pack them up in 1 or 2 lb freezer bags to cook with all year. Most of the time, I’m using my favorite 3 to 5 varieties, which are:
– Mild … I’m using a Hatch Mild or an Anaheim Mild (most common variety has industry name “6-4”
[A canned mild chile (Ortega, Old El Paso, or Hatch Select) can always be used in these recipes.]
– Medium … When I cook with a medium chile, I am always using a Big Jim. When you buy fresh roasted Hatch Medium green chiles, about 95% of the time you are buying Big Jims. They might label them “Hatch Medium,” “Medium,” or “Big Jim” – you are still getting Big Jim. I cook a lot with Big Jim! They have a wonderful green chile flavor and a nice amount of heat.
– Hot … I’m usually using a Sandia (often known as “Hatch Hot”), a Mosco, or a Mirasol. These have a similar heat level.
[A canned hot green chile (again, Ortega, Old El Paso, or Hatch Select) can be used in any of these recipes.]
