Hatch Green Chiles Hitting the Markets!

[Erik Tracy]

Hooray!

Hatch green chiles are hitting the San Diego markets starting tomorrow!

Some stores will be offering roasting...the smell will be heavenly.

Get those recipes ready!

 

[Bob Correll]

Here in MO we have to roast them ourselves.
They're very good in guac.

 

[Dennis.B]

Love Guaqamole
Always do it myself

 

[James N]

I will have to check the markets and grocery adds looking for them around here... Nothing better than roasted hatch peppers

 

[Erik Tracy]

I will have to check the markets and grocery adds looking for them around here... Nothing better than roasted hatch peppers

Here's one place to check for roasting locations in CA
http://www.ihatchchile.com/in/california/

 

[Dennis.B]

You dont grow them yourself
And Im a Swede

 

[Jim Lampe]

I ordered 3 pounds

 

[Phil Perrin]

I've had hatch chilies a couple time at local Tex Mex restaurants. Soooo good!

 

[Erik Tracy]

I subscribe to New Mexico magazine, and they sent an email about Hatch Chiles.

Here's a short video from a woman who grew up in Hatch - towards the end she tells how to look at a green chile to see if it is hot or not.
https://www.youtube.com/watch?v=o8Zme6KIKco&feature=youtu.be

 

[Cliff Bartlett]

Used Erik's store finder link and nothing north of SF. Bought some Hatch Chile Salsa at TJ's and we really enjoyed it. Maybe I'll explore an online order.

 

[Bob Correll]

As much as I like Hatch chiles, I couldn't tell a difference in them from Colorado grown chiles I purchased while visiting my son a few years back.

 

[Clint]

Here in MO we have to roast them ourselves.
They're very good in guac.

I'm going to make a small (50%?) addition, or sub a little roasted hatch in the next batch of guac I make - I doubt that'll be too long from now:

(I have to look at K Kruger's guac recipe most times I make it)
https://tvwbb.com/showthread.php?27873-Guacamole

 

[Clint]

stopped in at a local grocer today & they had what appeared to be hatch chiles painted on the door, but the chile section was unusually bare. I grabbed 1 hab (have a pile of Jalapenos in the fridge already) & guess I'll have to wait another day.

 

[timothy]

As much as I like Hatch chiles, I couldn't tell a difference in them from Colorado grown chiles I purchased while visiting my son a few years back.

It's what were raised on. I'll take Illinois grown sweet corn over anything else, but others would disagree.
I tried Hatch, and while good I can get similar locally.

Tim

 

[JimK]

Forgive my ignorance, but what is the draw with these peppers? How hot are they, relative to maybe a jalapeño? I saw them in the grocery store for the first time tonight and almost bought, but wasn't sure what I'd do with 'em. Though I do like Bob's guacamole idea.

 

[Bob Correll]

Forgive my ignorance, but what is the draw with these peppers? How hot are they, relative to maybe a jalapeño? I saw them in the grocery store for the first time tonight and almost bought, but wasn't sure what I'd do with 'em. Though I do like Bob's guacamole idea.

Some have pretty good heat, others not so much.
Maybe hardcore chili-heads can tell a difference from Hatch grown and locally grown, but I cannot.
I think of them as being like Coors beer from several years back when it wasn't sold nationally.

 

[Erik Tracy]

Forgive my ignorance, but what is the draw with these peppers? How hot are they, relative to maybe a jalapeño? I saw them in the grocery store for the first time tonight and almost bought, but wasn't sure what I'd do with 'em. Though I do like Bob's guacamole idea.

They can vary in hotness, from mild to wow.

Hatch has a flavor unique to the region they are grown in New Mexico.

It's like Champagne - sure, you can get a 'sparkling wine' from a grape varietal grown someplace else, but you can't technically (and legally) call it Champagne.

Roast them, then dice them - put them in guacamole, add them as a topping to a burger, or make a green chili pork stew, make a sauce as toppings for omelets, take a wedge and put them in bacon wrapped tater tots.

The possibilities are endless but the results are always eye rolling good.

 

[JimK]

Thanks for the input, Bob and Erik. I may snag a bag and play around a bit.

 

[Jim Lampe]

T O U C H D O W N !
Scored my order of 3 pounds this morning... even picked up an additional 2lbs in store.

 

[Ethan G]

I guess one of the perks of living next door to New Mexico is that these chiles are plentiful and cheap when they are in season. These two bags (5 lbs total) were a whopping $2.50 tonight. 2 lbs for $0.98. They had four varieties - mild, medium, hot and extra hot. One bag is hot and the other is mild, only problem is now I can't remember which bag is which....

I'm going to roast them on a grill, sweat/peel/seed them, then chop them and freeze most of it. I like to put the chopped chiles in ice cube trays, then keep the frozen cubes in a bag. They are heavenly with scrambled eggs.

Even when the hatch chiles aren't around, it's pretty easy to find bags of freshly roasted green chiles at the Hispanic grocery stores here, and even at some of the traditional stores.