BIG J PEPPERS- La Granjita Organica
There’s more than meets the eye with these specialty peppers…
Each September, the air in New Mexico fills with the unmistakable aroma of roasting chiles. From grocery store parking lots to farmers markets and everywhere in between (think: side of the highway), farmers and processors roast green chiles in cast iron tumblers for the public to purchase. The New Mexico chile has been the poster child of the state’s agriculture for centuries, evident in their unique cuisine and the ristras that adorn their buildings. More than just a pepper – they are deliberately called chiles with an “e” and a source of cultural pride. While there are hundreds of strains and heirloom varieties grown by farmers throughout the state, only those grown in Hatch, New Mexico can bear the title “Hatch chile” – just like champagne versus sparkling wine. Families have been farming chiles in the Hatch Valley for generations, where the hot sunny days, cool nights, and soil composition lend themselves to a delicious flavor.
Since 1972, farmers in the area have held an annual Hatch chile festival, drawing a whopping 40,000 visitors last year. The chiles have become renowned worldwide for their flavor and lore, and many grocers throughout the country hold their own Hatch chile festivals in the late summer (like the California Fresh markets in Santa Barbara County!).
The most common variety is called the Big J. Developed in 1975 by Roy Nakayama and Jim Lytle at the NM State University’s College of Agriculture, this New Mexico chile varietal boasts meaty walls and a large size (up to 14 inches in length!). The heat can vary from mild to medium, and the flavor is sweet and slightly smoky. Fun fact: Jim Lytle’s wife, June Rutherford, is still the grand marshall of the Hatch Chile festival at 98 years old!
Victor from La Granjita buys seeds from the Hatch Valley to grow his own Big J peppers, so you can taste the essence of New Mexico without a trip to the state (though still recommended!). His supply is limited, so grab a case and promote them while you can! Read on for a few recipe ideas and tips for roasting at home.
While the cast iron tumbler brings out that quintessential flavor, it’s easy to roast chiles at home!
For a couple chiles, try using tongs to hold the chiles over a gas flame until blackened all over. Alternatively, use a grill or the broiler on high.
Roast by the batch: line a baking sheet with foil and a single layer of Big J chiles. Blister them at 450F, turning as needed, until they’ve blackened.
Place roasted chiles into a bowl and cover with plastic wrap or a lid to let steam.
Once cool enough to handle, easily strip away the blackened peel and chop, removing the seeds if desired. Or stuff the whole roasted chiles with cheese for a delicious chile relleno.
Add the chopped to chile to all of your favorite foods: from scrambled eggs to pizza, burgers, and beyond.
Alternatively, make your own green chile sauce to smother burritos, enchiladas, tacos, you name it.
Fun fact: each green chile has more vitamin C content than most oranges, while also high in many other essential vitamins and minerals. The capsaicin responsible for the heat is also fantastic antioxidant – eat more chile for optimal health!
Follow this easy recipe from the New Mexican Foodie for some Green Chile Chicken Enchiladas. But once you have your sauce, you could stuff them with anything – we like a combination of mushrooms, zucchini, and black beans for a vegetarian option.
