hatch chiles: part2

Severo brought home 10 more pounds of chiles and I have been "processing" them. Yesterday I grilled and froze most. (Added bonus: I cleaned up the porch.) Today I'm going to try a new Chile Jam recipe from "Small Batch Preserving". Will report back with results.

spa water recipe

Chile Jam

here are the ingredients
recipe:
Pepper Jam

set jars in 350 oven to sterlize, 10min
boil lids in small saucepan

16 uncooked peppers*, 8" long
1/2 cup lemon juice (2-3 lemons)
1 cup cider vinegar
6 cup sugar (use cane sugar)
6 oz (2 packets) liquid pectin

stem, seed + grind peppers (I use food processer)
mix with lemon, vinegar + sugar in LARGE stock pot
(needs room when it boils)

bring to rolling boil
boil 3-5 min
remove from heat, stir in pectin
cool slightly, put in jars
seal + invert

"makes 6 pints"
(I usually get 4)
may take 2 weeks to set

*peppers – can also use jalapenos – use 14 md jalapenos + 4 lg bell peppers

jars are inverted to create vacuum seal:
my friend Flora has a great post on myths of canning (boiling water baths, etc)

yum

chiles

It's chile season and Severo obtained some Hatch, NM chiles @ work. Here is my technique for grilling and preserving them, learned from a neighbor in Pasadena (who had family in Hatch).

I use the gas grill (no chile roaster available). Grill until nicely charred - but not burnt:


then place serving size (I do 4) in a plastic bag (I use folding sandwich bags)
you don't need to peel off skin until ready to use!

then put bags into a gallon sized zip lock and store in the freezer...
YUM!