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New Mexico comes to the Bay Area

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saw the ad from Raley's/Nob Hill Markets this morning - they are featuring Hatch Green Chiles from New Mexico .... 78 cents a pound. Available starting tomorrow - Wednesday the 22nd of August.

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  1. I just saw that, too! I'm excited to try them.

    1 Reply
    1. re: Ruth Lafler

      They were great last year. Whatever you do though, don't buy those New Mexican tortillas. Despite reading the ingrediant list I bought those awful tortillas.

    2. Where is this market? When I google/yahoo "Raley's Nob Hill" I don't get any relevant results. If I can find the place, I'll going to head over straight from work.

      FYI - I'd be interested in finding out what Hatch chiles that carry and if they are labeled by variety - generic Hatchs or a sub-variety like Barker's, Big Jims, Sandia and/or New Mex 6-4's?

      Not that I'll be picky - its just that there is a HUGE difference between the mild New Mex 6-4s and the fiery Barker's.

      3 Replies
      1. re: larochelle

        I've got the flyer in hand, and it doesn't specify the variety. It does say that these are grown by the Kasparian family. Here's an article about the Kasparians' chiles.
        http://www.producenews.com/StoryNews....

        1. re: Melanie Wong

          Interesting article. It does say that the Kasparians, owners of Diamond K, who provide the chiles to Raley's do grow all multiple varieties...

          "Diamond K grows chiles to tantalize any and all consumer taste buds. The Mild 6-4 is a mainstay in the chile industry. Consumers looking for more zip can turn to the Big Jim, characterized by more heat. The Sandia, a chart- topper when it comes to heat, is more adventurous and not for the feint of heart."

          At only 0.78 a pount, I'd assume that only the 6-4 would make it to the California market.

        2. re: larochelle

          Nevermind. I went to the Raley's site and discovered there's no Nob Hill Foods on Nob Hill or San Francisco, haha. But they do have chile info on their site.

          http://www.raleys.com/

        3. Here's my post on the California board for my excursion to the Salinas Nob Hill store.
          http://www.chowhound.com/topics/433912

          I did taste one on the spot to see how hot it is. The batch in Salinas are the mild variety.

          3 Replies
          1. re: Melanie Wong

            They sell the varieties of "hot" and "medium". Look on the box. The medium is as Melanie said mild with after heat.

            Yeah, the hot ... are. There is no mistaking one for the other. My lips are burning up right now and I did my usual idiot move of rubbing my eye ... you want to be careful with the hot.

            I'm feeling sorry for another customer. We got into a conversation and he lived at one time in New Mexico and described Hatch as having the taste of the medium. I pointed out the two types and he said he didn't notice that. He just selected the peppers from the 'tot' box because they looked better.

            The mix at the store was one box of hot to five fof medium.

            Assistant produce manager didn't know much other than the degree of heat. He looked on the box and there was nothing else there.

            Now I have to go off somewhere and die because my eye is on fire and what I remember working to fix hot pepper in the eye isn't working and I can't really read anything with all the tearing up. More salt in the eye, I guess.

            1. re: rworange

              RW, I just finished roasting the Hatch Green Chiles that I bought at the San Pablo Raley's. As I wandered around the store I noticed that they have two other Hatch Chile displays besides the main one in the produce section (located in the center rear section) According to the produce guy those displays are the medium heat ones. And just as you said, in the main produce area there are four medium boxes and one hot. the front of the box has the marking. The HOT is on the right and it is indeed HOT.

               
               
              1. re: gordon wing

                As I posted in my addendum to the Salinas report on the Calif. board, the ones I bought turned out to be 40% hot and 60% mild of the first 10 I've roasted and tasted. I have 2.5 lbs more, and I guess it will be russian roulette!

          2. They will be roasting chiles at some of their markets, too, but most of them are not in the SF Bay Area. Here's a link to the roasting locations -- you have to contact the individual markets to find out when they are roasting:

            http://www.raleys.com/store/promotion...

            1 Reply
            1. re: Nancy Berry

              The three in the Bay Area that are roasting are San Pablo, Benicia, and Alameda.

            2. Anyone have any good recipes? On the web all I see are a million recipes for green chile stew/sauce, some chile relleno recipes and some really bad looking casseroles that contain cream of chicken and/or mushroom soup.

              If you have a really good one you want to pass on, please start a thread on Home Cooking.

              1 Reply
              1. re: Ruth Lafler

                You want different … you got me started … here's a link on Home Cooking with recipes and ideas like ... Vodka infused with roasted Hatch chiles ... Tamale-style catfish with Hatch chile (that looks really good) ... Eggplant Hatch Chile Kugel ... Hatch chile garlic bread ... Hatch BEERito ... green chile pie ...green chile salad ... Hatch gazpacho ... Hatch mashed potatoes ... Hatch meatloaf ... halibut ala Hatch ... calabacitas ... Hatch chile fried chicken ... Pear, Chile & Tequila Sorbet ... etc, etc, etc
                http://www.chowhound.com/topics/434370

                What can I say. This year I'm interested in Hatch peppers. I liked them last year.

                Based on all that I would say that Raley is selling these two ..
                Medium heat: Big Jim
                Hot: Sandia

              2. Are there still chiles at the San Pablo Raley's? Is that the one in the East Bay near El Sobrante?

                NM Tortillas from Abq Tortilla company are great. One of the best ways to have good green chile is to roast it, peel it, seed it, and then put it on a toasted tortilla w/ butter. Simple but sooo good when the chile is slightly sweet and spicy.

                Bueno Foods has a lot of chile recipies. http://www.buenofoods.com/recipes.htm . Green chile is great on scrambled eggs. The green chile sauce on Bueno's website is a NM standard. Another great use for green chile is in a stew w/ beef or pork.

                I'm a NM native that greatly misses Fall Chile. Green chile also freezes well.

                2 Replies
                1. re: Allfrog68

                  Yep. They will have them at the special price until Tuesday. From my experience last year they probably will carry them two weeks but the price might go up. This Saturaday the San Pablo store will be roasting some.

                  1. re: rworange

                    I just picked some up at the Alameda Nob Hill. The boxes were all marked "medium," but the produce clerk said they'd probably have more tomorrow, when they're doing the roasting demo out front from 10 to 2 (he wasn't firm on the end time, so don't take that as gospel).

                2. Thanks SO much for the tip, Gordon! I just visited my local Raley's (Santa Rosa, on Fulton Road) and they still had quite a lot of chiles left, sans the 3 pounds that went home with me. So all you north bay hounds looking for 'em, you can pick them up there. (: I would have picked up more, but I don't have enough room in my small freezer. I'm thinking of putting together a lime and green chile sorbet recipe, among other things. I <heart> nm green chiles!

                  ----------------------------
                  Join in the North Bay Chowdown fun!
                  http://groups.yahoo.com/groups/nbchow...

                  1. The Raley's on San Pablo Dam Road is roasting peppers today (Saturday) from 2 - 5 pm.

                    They have a nice sale today on lean, meaty pork roasts for $1.99 lb.

                    They seem to not have any hot peppers or they just mixed them all together.

                    1 Reply
                    1. re: rworange

                      Walnut Creek had a small display of the chiles, have no idea if any are of the hot variety. Unfortunately no smoking going on there. There were some recipes and how to freeze cards out for the taking. Also a DVD , free, "Get your fix New Mexico Chile cooking demos".
                      They also had avocados for a $1 and tomatillos for $1.99/lb, a good price for Walnut Creek.

                    2. Did anyone get any of the roasted Raley's peppers?

                      The San Pablo store had a problem with the roaster. They are going to try again tommorrow. I don't hold high hopes. The proposed hours are 2 - 5 pm. I wouldn't go at 2.

                      At first they seemed to be selling only roasted peppers by the box for a little over $17.

                      Yeah, me pealing a box of peppers ... I don't see it happening.

                      So they will sell by the pound for $1.29. They are only roasting medium, but if you buy a box, they will roast a box of the hot peppers for you on request.

                      I frankly don't see how they can do this. Two hours into the roasting the peppers still weren't done.

                      1 Reply
                      1. re: rworange

                        Answering my own question, if Raleys roasts them again next week, I recommend them.

                        The San Pablo store gave up, so I drove to Benecia .. what can I say, it is the year of the Hatch pepper for me.

                        These were absolutely lovely and done perfectly in one of those rotating drums over leaping flames. Running my fingers over the pepper wiped the skin off easily. I also picked up my recipe dvd which answered in detail how you make rellenos out of these ... also enchiladas (too detailed) ... and green chile stew. Raleys gave out samples of fresh from the roaster to fry pan rellenos which were absolutely great.

                        I wanted to try one poster's suggestion of wrapping a hot from the roaster pepper in a flour tortilla but Raley's tortillas are distressing with long lists of preservatives.

                        Then I got the bright idea of cruiising Raley's organic aisles to see what was up.

                        Bingo ... Alvarado Street's sprouted wheat tortillas ... you would think from the name they would taste ... well, healthy.

                        They are delicious, a little thicker than most, but not too thick.

                        Ingredients:
                        Sprouted Organic Whole Wheat Berries, Organic Whole Wheat Flour, Filtered Water, Unrefined Safflower Oil, Sea Salt.

                      2. OK, I'll bite. What's a "Hatch Chili?" Is it a variety, and if so, what is its botanical name? Or is it a promotion, hatched (as it were) by a hyperactive Chamber of Commerce, like an Idaho Potato or a Walla Walla Onion, and encouraged by our designer label produce fetish? As far as I can determine, Hatch is a town and valley in New Mexico where a lot of chilis are grown. But some chilis mentioned in this thread seem to be named for areas far from Hatch, like Sandia. Why should I be excited to see my local market advertising "Hatch" chilis?

                        3 Replies
                        1. re: Gary Soup

                          More than you wanted to know here
                          http://www.chowhound.com/topics/434370

                          For me, after years of hearing about them, I wanted to see what they were about.

                          Green Chile Kitchen makes the New Mexican stew with them and to tell you the truth, it didn't taste like such a big deal. It was fine.

                          As the above link says, only New Mexican peppers grown in the area of Hatch, NM can be called that. Perfect soil/climate ect. Sort of like a Crane Melon from the Crane ranch are has the perfect growing conditions.

                          Last year Raley's started selling them so I bought one. Took a bite .. no big deal, then the heat hit ... gentle and nice. That was the medium heat. When you roast the pepper the flavor gets more intense and, of course, there isn't such a thing as a bad-tasting roasted pepper.

                          The New Mexican chile begat the Anaheim in the late 1800's, but they don't have the heat or complexity. Even raw the Hatch has a better flavor, very fresh and green.

                          Don't know why they named one heat level after a region ... maybe it is very hot in Sandia, NM. Those are pretty darn hot. I can't even imagine what an extra hot pepper would be like.

                          I would guess the ultimate experience is to live in New Mexico around pepper season with the smell of roasting pepper perfuming the air and many local restaurants serving dishes with them.

                          1. re: rworange

                            Sandia happens to be a a national lab post that deals with radioactive stuff, so maybe?

                          2. re: Gary Soup

                            I think that the climate near Hatch is more amenable to growing chili than more northern areas. If you go to Albuquerque or Santa Fe at this time of year, there is a roaster about every three blocks (or so it seems) They roast ~25 pounds at a time and sell them in those quantities. The people in this area that grow this type of chili do not have them ready yet.