How spicy is Hatch chile?
We enjoy this type of Chile stuffed with a bread crumb based stuffing containing black olives, anchovies, garlic, parsley and parmesan cheese. We cut the top off, remove as much of the seeds and veins as we can with a thin boning knife, pipe the mixture into the chile, paint it with olive oil, salt and pepper and roast in the oven at 350-400 degrees F until they get a nice char on the skins. Yum, I am making myself hungry and it is only 10:30 AM!How spicy is Hatch chile?
Hatch peppers can range from 1,000 – 8,000 in Scoville Heat Units – for perspective, they generally fall between the mild spice of a poblano or Anaheim chili pepper and can heat up towards a jalapeno or habanero on the Scoville Scale.
They sell them here in marked boxes. Mild, Medium, HOT, EXTRA HOT. Some seasons they are milder than normal due to heavy rains more than likley. Some seasons are more hot.
Here in the Southwest one of the staple uses for a whole roasted green chile is whats commonly called Chile Relleno. You carefully open the top and de-seed and then stuff the middle of the pepper with your choice of cheese. Then dip into an egg batter and deep fry in a pan until golden brown.
Do they let some ripen? I find if you let hot peppers get ripe the sweetness combines well with the heat.
So not sure what the % is but I suspect 60% of the chille' is harvested as green. They are considered ripe when harvested. But if you let them hang long enough they will indeed turn red like any chile' pepper including a Jalapeño. When harvested red they are left to dry out completely and then they are turned into Red Chile' sauce. Red chile sauce can be anything from mild to killer hot depending on the variety of the starting pepper. There are literally a hundred varieties of green chile peppers being grown in these parts and they are all bred for different purposes and heat factor is only one. Sorta like wine grapes these days.
I grow pablano peppers and make chili rellenos with ripe peppers… delish.
I'm sure that was an unpleasant surprise!
I know to leave them alone and I'm probably safe but I don't like their habit of saying "Hi!" a foot away from me. I think that little guy was a ribbon snake.
Getting an unexpected "up close and personal" encounter with a snake is not my idea of fun, either.
That is definitely not a Copperhead. My guess would be an Eastern Garter Snake, non-poisonous but will bite if alarmed. Approximately how long was the snake?
Don't see many copper heads or rattlers. Have plenty of black snakes and other small constricters like the hog snake. Word is if these are around, you won't see many of the pit viper variety. Seems the constrictors eat them and are 4 times faster.
No, definitely not a copperhead. Pretty sure it was a ribbon snake maybe 20" in length. And SUPER fast! If I was on the menu I wouldn't have a chance!
One of those things - some "experts" say it's folklore, other "experts" say it's true. Personally, I definitely smelled cucumber, an unmistakable aroma, but I didn't see a snake. For me the issue is still up in the air.
It makes sense to assume it's true, as there's no downside to believing it. Smell cucumber where it doesn't belong, assume there's a snake, and react defensively.
That's pretty much what I read, too - the average person in decent health won't die...but it will hurt like hell!
about the same in central NC. In 30 years I believe I've seen 1. I say that cautiously as I'm about 90% certain it was a copperhead and not one of the lookalilkes. I see a few of them each year.
