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Hatch chiles
Okay....I know there's a real hoopla about Hatch, New Mexico Chiles.
I just bought some roasted Hatch Chiles at a supermarket today. I am not sure what to do with them. They still have parts of their blackened skins on, and were in a refrigerated case at the store. Can anyone tell me what I do to clean the blackened skins off, and can I freeze them?
Do you have any favorite recipes?
Thanks!
I just bought some roasted Hatch Chiles at a supermarket today. I am not sure what to do with them. They still have parts of their blackened skins on, and were in a refrigerated case at the store. Can anyone tell me what I do to clean the blackened skins off, and can I freeze them?
Do you have any favorite recipes?
Thanks!
posted
by Gardenblue 
Texas Caviar
This is great to take for a gathering! Everyone wants the recipe!
TEXAS CAVIAR
(adapted from Southern Living recipe)
1 or 2 cans of Trappey's Black Eyed Peas with Jalapeño - rinsed and drained
2 or 3 cans (Oz) of Rotel tomatoes - drained
2 avocados -diced
1 green pepper - diced
juice from half a lime
1/4 cup Kraft Zesty Italian dressing
cilantro - small handful chopped
salt to taste
Mix all together. Chill. Serve with Frito Scoops or corn chips. Yum!
TEXAS CAVIAR
(adapted from Southern Living recipe)
1 or 2 cans of Trappey's Black Eyed Peas with Jalapeño - rinsed and drained
2 or 3 cans (Oz) of Rotel tomatoes - drained
2 avocados -diced
1 green pepper - diced
juice from half a lime
1/4 cup Kraft Zesty Italian dressing
cilantro - small handful chopped
salt to taste
Mix all together. Chill. Serve with Frito Scoops or corn chips. Yum!
posted
by Gardenblue
