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Hatch Chile Roasting 2010

I just spoke to the produce manager at Albertsons, and he said August 28th starting at 6 am, the Hatch chile sacks (xx hot ) will go on sale for $32.99 per sack including roasting. The sacks are a bushel or around 30 lbs. If you have any questions please call the produce manager. If you're in a different area, call your local Albertsons market; and ask for the produce manager. Ask if they will be carrying the NM green chiles sacks, and the details. You might want to print this out or copy the information to your calendar. If i have any updates on other locations, I'll post ASAP.

Albertsons Market
855 Wilcox Ave.
Montebello, CA 90640
(323) 724-0462

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  1. August 21 Albertsoms 1800 W. Whittier Blvd., La Habra, CA 90631 (562) 697-6442

    1. Hatch Chiles??? I don't think I've ever heard of them and I thought I knew most chiles. What dish(es) do you use them in and how do they compare with serrano or habanero chiles?

      4 Replies
      1. re: mucho gordo

        Hatch Chilies look like Anahiem Chilies. But they have MUCH more Flavor & if you wish Heat. The Green ones are picked while still Green. The Dried red ones are alowed to fully ripen then picked and dried. Chopped and added to whatever they make the BEST Chile Verde. Or Diced and chopped added to a Good Cheese Burger.

        1. re: Skunk2Racer

          It sounds like something I would enjoy using in my chili and pork burritos. Is their heat between a serrano and Habanero? I like serrano because they stay crisp when cooked. I'll look for them in the market this weekend. Thanks for the info

          1. re: mucho gordo

            just to clarify--it's not a variety of chile. hatch is the town in new mexico in which these are grown, and supposedly the soil and climate in hatch is differnt, and better for the chiles than that of surrounding areas.

            1. re: chez cherie

              The heat variant is caused by how much water is given to the chili plant. Oddly the more water the hotter the chili. Yes Hatch NM is know as the chili capital of the World. Trully great chilis.

      2. Thanks Richoso!! I was just talking to someone about how we would share a bushel... now if I could only remember who the hell that was! ;-) Thanks again!!

        3 Replies
        1. re: WildSwede

          I have a different memory problem. A couple of years ago, instead of buying a bushel sack of Hatch chiles, I was able to purchase a small bag of reasonable size. Unfortunately, I can't remember where, but it was probably either Bristol Farms or Whole Foods. Does anyone recall a store selling in small quantities?

          1. re: hnsbmg

            As HC mentions below, Bristol Farms does sell them in small quantity, but at a much higher price per pound. Still worth it, if you're not up for buying a whole box. Not sure if they get them in prior to the event days or not though.

            1. re: wutzizname

              Thanks, wutz, I didn't see that one for some reason.

        2. I will have to quickly use up the ones we still have frozen from last year before I buy another bushel.

          1. Fresh New Mexico GREEN CHILE from El Rey Farms HATCH, NEW MEXICO
            The Chile comes in 38 pound sacks, delivered to La Puente, Ca.
            The pickup dates for 2010 are:
            1st Load Saturday August 14th - 2010
            2nd Load Saturday August 21st - 2010
            3rd Load Saturday August 28th - 2010
            4th Load Saturday September 11th - 2010
            5th Load Saturday September 18th - 2010The 5th Load is always depending on Mother Nature.
            To Inquire or place an order please call(562) 946-8040 or (562) 946-9423
            Monday thru Friday 10:00am PST - 6:00 pm PST* Saturday and Sunday 9:00am PST - 4:00 pm PST* *After Hours Messaging Available *Ordering Hours will be adjusted as Season Progresses
            Quantities on each load are limited... Call ASAP to schedule your pick up date, time & type

            6 Replies
            1. re: richoso12

              Bristol Farms Dates:

              August 21, 2010
              South Pasadena, Long Beach, Beverly West 7:00am - 3:00pm

              August 28, 2010
              Manhattan Beach, La Jolla 7:00am - 3:00pm

              September 4, 2010
              Rolling Hills, Westchester, Newport Beach 7:00am - 3:00pm

              1. re: richoso12

                I've already got my order in for the 14th. i've never tried the grocery store thing, but I've heard the albertson's line is hellacious. this is nice since you've got a reserved order, plus for an extra fee, they'll roast them right there for you.

                can't wait! my personal fav uses are salsa's, enchilidas, and in brasing liquids for short ribs. this year, i'm going to also use my aunt's recipe for infused vodka for bloody's. jeez, i really can't wait...

                1. re: richoso12

                  Just got my El Rey Farms flyer. Note that they charge $13 per sack for roasting (!?!). Base prices start at $36.50 per sack, slight more for hotter or special varieties, less for > 4 sacks :-). For small qty rates start at $1.60/lb, subject to availability.

                  The lines at Bristol Farms in MB last year were non-existent in the PM. Too bad their remaining 'selection' was just medium hot (but tasty) Sandias; still the fussy yuppie locals there whined that they were too spicy. They don't state prices or varieties on the website, but IIRC the bin price was $1.99/lb, par for BF and slightly more than Anaheims elsewhere.

                  Perhaps I'll brave the Albertsons 8/7 Reseda event first. Anyone wanting to share a sack, email me (hope the blog address still works :-).

                  According to last years post, a roasted sack of chiles takes up about 2 cu ft. - vital to know if you have a small freezer like me.

                  1. re: DiveFan

                    I bough a 28 pound box of the hot hatch chiles at Bristol Farms for $35 last year and they roasted them for free. Pretty good deal since it was only a few blocks from my house. But you are right, unless you are willing to buy a full box, BF charges $2 per pound.

                    I used the last bag of the frozen '09 chiles this week. Just in time.

                  2. re: richoso12

                    Thanks, Richoso. I have my sack on order and will be picking them up with my friend on 9/11. The earlier dates were already booked. Can't wait!! ;-)

                    1. re: richoso12

                      I ordered 2 sacks of hot green chiles, what I received was mild chiles - and 1/2 the bag was red or turning red. Needless to say, I'll be bringing my chiles in myself next year. Very disappointing...

                    2. Albertsons Hatch Chile Roasting available from 8 am to 2 pm
                      At the following locations only

                      August 7th
                      720 3rd Ave., Chula Vista, 91910 (498-5160
                      19307 Saticoy St., Reseda, 91335 (818) 772-0810

                      August 14th
                      8850 Foothill Blvd., Ranch Cucamonga, 90631, (484-6442

                      Free Roasting! 32.99 per 30 lb. sack

                      5 Replies
                      1. re: richoso12

                        Do you clean the chilies before freezing?

                        1. re: RamFan

                          Never. It would take hours(for a whole bushell), and I believe the cleaned chiles would be very fragile, and perhaps be mush when defrosted

                          1. re: RamFan

                            No. In my experience, the skins are easier to remove after they have been defrosted. They slip right off in a split second. And as DWB mentioned, they protect the chile until you are ready to eat.

                            1. re: RamFan

                              i skin mine before freezing and they hold up just fine

                            2. re: richoso12

                              Just got a email from Albertsons with a list of locations; the South Gate location hadn't been mentioned before.
                              7-Aug 6757 Chula Vista
                              7-Aug 6305 Reseda
                              14-Aug 6142 South Gate <==========
                              14-Aug 6523 Rancho Cucamonga
                              21-Aug 6158 La Habra
                              28-Aug 6181 Montebello

                              South Gate store address is 4155 Tweedy Boulevard.

                              Looks like I have another week to clean out my freezer :-).

                              1. 2010 picking season just began the 1st of August in Hatch. I was at a high school reunion this past weekend and drove down to Hatch (40 miles) to get a burlap sack of Big Jim's. i bought them at the Chile Express on Franklin St. We just got back to Dallas yesterday. My friend is going to roast and peel tomorrow. Half a burlap bag was $16 but since I put them in the back of my SUV the price did not include shipping or roasting. They weighed about 30 lbs. I certainly know they're from Hatch and not some other area. The owner of Chile Express says there is a lot of bootleg chile making claims they are from Hatch. She said Hatch Valley Chile Organization is sueing the company from Deming, N.M. who sells Hatch Enchilada Sauce. She claims those chile's come from Mexico. Oh, well.

                                1. Jon's advertised 99c for pound of hatch chile yesterday. Can anyone comment?

                                  1 Reply
                                  1. re: ns1

                                    I'm betting that they got some of the less desirable varieties of New Mexico chile that happen to be grown in Hatch.
                                    Keep in mind that Hatch is a town in NM and is also a branding exercise in progress. I don't know of any legal requirement that 'Hatch grown' chiles have to be any specific cultivar.
                                    Last year I got some 'Hatch' chiles at El Super that were very undistinguished; they looked and tasted identical to 'Anaheims'. Likewise, 'Anaheim' is mainly a branding term for mild cultivars of NM chile that can grow in California.
                                    If the store manager can tell you which variety the chiles are e.g. Sandia, Big Jim, etc. that's a good sign. Check out this extensive chile database: http://www.g6csy.net/chile/index.html and a list from NMSU: http://www.chilepepperinstitute.org/f...

                                  2. Am I the only one baffled by general sense of overwhelming enthusiasm for what sounds like a crowded, complicated and expensive ordeal to purchase an absurd quantity of fresh, seasonal chiles that you're going to just ruin the texture of by sticking in the freezer anyway?

                                    I mean realistically, how many of this giant wheelbarrow full of roasted chiles are you going to enjoy at their peak deliciousness before you relegate the rest to cold storage?

                                    What am I missing here?

                                    Mr Taster
                                    P.S. The small quantity roasting at Bristol Farms seems much more reasonable...

                                    18 Replies
                                    1. re: Mr Taster

                                      Having done both - the gigantic Albertson's sack and the smaller quantity Bristol Farms roasting - I agree. I love Hatch chilies. I do think that they freeze well enough, and are still better frozen and thawed out than fresh roasting the Anaheims that you can get year round here in L.A. But, they are best when freshly roasted and never frozen. For me, it's worth the extra expense of buying them at Bristol Farms. I immediately go home and cook up a huge pot of green chile stew - with about 10-12 lbs of the chilies - that gets eaten over the next several days, and freeze another 10-12 lbs in 2lb packs. I realize that isn't a lot less than the 30lb sacks from Albertsons, but it's a little less and it also requires a whole lot less time and hassle to get them at Bristol Farms.

                                      1. re: estone888

                                        That sounds fantastic... would you mind sharing your green chile stew recipe? That might motivate me to get out and try them this year.

                                        Mr Taster

                                        1. re: Mr Taster

                                          I'd be happy to, but my guess is that if I share a recipe here they'll toss it over to the home cooking board. I do it off the top of my head, rather than from a written recipe, so I'll have to work it out before posting it over there.

                                          In town, I'm quite fond of the chile verde at Teresita's, 3826 East 1st Street - although it is different than a New Mexico style green chile stew - lots of chopped green chilies, small chunks of browned pork, onions, garlic, cilantro, cumin and black pepper, maybe a bit of chicken stock and that's it - which is more like I make and which I have never found in a restaurant in L.A.

                                          Ok, so I sort of snuck a quasi-recipe in there. But I did mention Teresita's and if anyone knows where to find a good New Mexico style green chile stew in Los Angeles, I would love to know where.

                                          1. re: estone888

                                            Good going... I'll have to check this out. It sounds fantastic, and I think I can make up my own recipe from those ingredients. Thanks!

                                            Mr Taster

                                        2. re: estone888

                                          It makes more sense for me also to buy the smaller qty, and use up as much as possible in things I can freeze (empty nesters). I meant to try this last year but we were out of town.

                                          1. re: estone888

                                            I have had good luck with El Rey Farms noted elsewhere in this topic. The key is to order early (early to mid July), prepay, and get an early appointment. It is always organized chaos! Takes me "only" about 30 minutes to get my peppers and have them roasted, although I roast anything under a sack on the gas grill at home. A friend of mine roasts two full sacks at home the same way. That's an all day affair. If you pay at the site, or have a later appointment time, they tend to get backed up. I also order the ground red peppers, the ground green peppers, and dried red pods - for my red chili. I generally pick up some yellow Guerro and jalapenos for ABTs (atomic bufallo turds - cheese & meat stuffed peppers wrapped in bacon and then smoked) and salsa. The "mild" (Big Jim's) work nicely for chile rellenos so I buy 5 lbs of those, a sack of the X Hot, 10 lbs of the XX Hot, and this year I picked up some Hot. The heat tends to vary a little among chiles from the same sack.

                                            Teresita's is the best rendition of Chile Verde I have found. Almost as good as mine! My recipe is similar to yours, but I used leftovers from a smoked pork butt, add a jalapeno or two, depending on the heat of the Hatch peppers I'm using, and a little white pepper instead of the black. I eat alot of salads and use the frozen chile throughout the year in those. Green Chile sauce is another big use for me - it goes nicely with so many dishes. The hassle is definately worth it for me!

                                            El Reys
                                            9131 Mission Blvd, Riverside, CA 92509

                                            1. re: Fesdwino

                                              OK, I decided to buy into the madness.

                                              I was at the Bristol Farms at Beverly/Doheny last week. No waiting, at all. Free roasting. $35 out the door, and the whole megilla from roasting to register took about 10 minutes.

                                              Yes, the chilies are delicious. But my issues are as follows:

                                              1) the absurd quantity required for a truly fresh roasting (though they do sell vacuum sealed, preroasted and diced packs in much smaller quantities)

                                              2) the extra hot and the hot varieties are different in spiciness by an order of magnitude. The extra hot has a nice full pepper roasted flavor, but this is unbalanced by the extreme heat, whereas the "hot" is 99% fruit and virtually no heat at all. This was disappointing because in order to use up such a huge quantity of chilies, you need to make them into big pots of stew (like chile verde) and an entire pot made of those flaming hot chiles would be overwhelming. A balance between the two would be really nice, but they don't allow you to split sacks. It's 60 lbs or nothing (or, those smaller, but more expensive vacuum sealed pre-roasted ones, which I suppose is the only real workaround.) Still, it would be ideal for me to buy perhaps 10 lbs of the hot and 5 lbs of the x-hot and blend them accordingly.

                                              Anyway, it's an interesting phenomenon, these NM hatch chiles. But I can't see why anyone would go through the extreme Albertsons route with the queues and the sunscreen and and heat when there is a much easier alternative for virtually the same price.

                                              Mr Taster

                                              And now, a bonus posting!

                                              MR TASTER'S HELPFUL TIP O' THE DAY! (Hatch Chile Edition)

                                              Even if you lay the hot bag of chilies on a giant 6x folded beach towel in the trunk of your car, the roasted pepper juice *will* saturate the layers and get into your trunk liner!

                                              (Though I can think of much more offensive lingering car odors than freshly roasted peppers!)

                                              1. re: Mr Taster

                                                LOL! We had the same experience with the Chile Juice last year, this year, we didn't take any chances and used one of our beverage tubs (Cheap at Smart and Final!) You can see it on Page 2 of the photo coverage I did for the Manhattan Beach event here:


                                                1. re: Dommy

                                                  Dommy, since you're a veteran at this, maybe you can address my point..... why are so many people braving the heat, sun and exhausting Albertons lines when for just a couple of dollars more you can get your chiles roasted with no waiting at Bristol Farms? I am totally dumbstruck by this behavior when my experience was quick and utterly painless.

                                                  Seriously, I'm totally baffled by everyone's blind enthusiasm for the lines, as if it's a necessary part of the ritual, like a hot dog at Pink's (which also baffles me, though I understand the appeal of trying it just once... and ONLY once... for the experience.)

                                                  Help me to understand humanity, Dommy!

                                                  Mr Taster

                                                  1. re: Mr Taster

                                                    I went to BF last week and bought a bag of Hatch chilies labled hot. I roasted them this weekend and they were not hot at all, actually extra mild.

                                                    I'd take them back but I just don't have the time. Bummer.

                                                    1. re: LesThePress

                                                      You know, I had the same experience. At the Bristol Farms on Beverly, I tasted the X-HOT chile and it was nice. Blazing hot with a nice bit it fruit in the back. However, committing to 30lbs of these seemed absurd... to burn through 30lbs of chiles, I would need to use them up in large quantities in stews, etc. Making an entire stew out of these flaming beauties would be just too much heat. So instead, I opted for the "Hot" chiles, which, as you observed, are about 98% fruit and 2% heat, which is to say not hot at all. The chile vendor rep assured me that these supposedly "hot" chiles get spicier after you freeze them, and I do have some anecdotal evidence that this is true. However, for this roasting event to be ideally suited to my cooking style and tastes, I'd prefer to purchase about 65% HOT (i.e. not hot) and 35% X-HOT. That would give me the right balance for stewing and roasting. This 60 lb chile obligation to wind up with equal parts of each is just too much chile obligation for my wife and I to deal with.

                                                      Mr Taster

                                                      1. re: Mr Taster

                                                        I always suggest people get the X-Hot. Hatch Chiles are SO meaty, it's super easy to De-fang them and turn them 'mild', in fact, just plucking the stem off of thawed chiles will take away a lot of veins. So when I want a SUPER hot batch, I carefullly dissect...

                                                        Also, for those of us used to super hot Habanero and FRESH Jalapeno spice levels. Even the X-Hot will seem pretty tame anyway... It really is about the texture and flavor of these chiles...


                                                        1. re: Dommy

                                                          I do cook with habaneros and jalapenos (though by fresh, I'm assuming you mean fresher than supermarkets provide). I've made a **modified** version of the Chow.com Jamaican-ish habanero chicken dish with yams and chayote that's totally on fire and really delish. http://www.chow.com/recipes/13562-spi... But that's the thing, I'm not basing the entire stew around the blazing hot pepper the way I would in a chicken chile verde dish. However, there is of course a lot of truth in what you say... I've de-fanged some spicy peppers in my day by de-seeding and shaving out the inner membranes and ribs. I probably should have done that rather than buying 30lbs of pre-neutered peppers with no hope of recovering their god given gifts. Oh well, rookie mistake. I'll know better for next year!

                                                          Mr Taster

                                                    2. re: Mr Taster

                                                      As I tried to explain in my short intro, it's not the usual shopping trip. The folks who show up take this thing VERY seriously. It's a tradition, a homecoming, a community event. You know you are going to see so-n-so. You know who you are buying from. It's more than just waiting in line. It's a TRUE event.

                                                      I'll be honest, when I first told my Editor about covering the event, I was modest about the potential for a good story. Last year we went to an event that was sold out of 800 sacks by 9a. It was a mob scene and although there are alway reporters out at these events, I got a vibe that they just 'get in the way' of the people and their chiles. Even at the Bristol events, the spokeperson I talked to said every year it gets bigger and bigger without much promotion on their part because the following is SO passionate. But it was perhaps that I also was in line and waiting for my own sack that I found the people VERY open.

                                                      In talking to a few New Mexico natives, you take it for granted when you live there. The roasting happen pretty much on every block for a lot longer time than here in L.A. It becomes a common thing, just part of the fabric. But with these sort of 'everyday' things, when you take it away... it's becomes GLARINGLY absent.

                                                      I guess lemme put it to you in terms you might understand... If you had ONE day, just ONE that you could get your PERFECT New York Egg Roll just a few miles away from your home. Wouldn't you show up? ;)


                                                      1. re: Dommy

                                                        Haha! Point taken Dommy :) Yes, I would... however, if I knew that someone else was selling them down the street without having to wait in line (or "on line" as we say back east), I can't guarantee you that I'd voluntarily choose the line (even if it meant having the opportunity to chat with fellow egg roll afficionados)

                                                        Mr Taster

                                                  2. re: Mr Taster

                                                    Hi Mr. Taster,
                                                    If 100% X-HOT NM Barkers are too much for you, why not mix in >25% of their mild cousin the Anaheim from a local source?

                                                    IMO the long lines are totally the bungling of Albertsons/Supervalu management. They could spread out the supply over more stores and advertise this. Nah, that requires some extra brain cells ....

                                                  3. re: Fesdwino

                                                    Mr. Taster - No points for the Helpful Tip BECAUSE I Warned y'all! :-), see earlier post below. I agree that the Albertson sites are madness but I don't trust my local BF to have enough of the preferred variety next weekend.

                                                    I'm not sure how the pre-roasted Weight matters. After roasting and a little carryover steaming the 1.1 bushel sack shrank to the ~2 cubic foot Volume someone posted earlier. Freezer size matters!
                                                    About the heat level, I find that the 'X-HOT' is flavorful and just right for me - YMMV. The label says that they are the Barkers variety. I hope the scan is legible ...

                                                2. re: Mr Taster

                                                  Mr. Taster, I'll admit this may sound overwhelming. But there is nothing like roasted New Mexico/hatch green chiles. I'm from New Mexico, so I'm biased, but everyone I know who has tried it have ended up loving it.

                                                  These aren't chiles you eat fresh in any way; the full earthy, smoky, enchanting taste is only revealed by roasting. My grandmother from Chimayo (in New Mexico) always bought a 50-lb. bag, roasted it, and we helped her peel and chop to store up for the rest of the year. It may sound overwhelming, but it's a labor of love. There's absolutely nothing else like it. It's incredibly rewarding.

                                                  The Albertson's 50-pound bag I roasted last year was delicious, but a close substitute is Bueno's Autumn Roast green chile. I know they sell it at the Albertson's in Los Feliz. (2035 Hillhurst Avenue). The fact that I can buy Bueno green chile at a nearby grocery store has kept me living in Los Angeles this long. I buy about 10 containers a month there once my home-roasted green chiles run out. Typically, the chiles are made into a sauce or stew such as green chile stew or posole.

                                                  Also, I did the Albertson's run last year in Montebello. I went around 11:00 a.m. and the line for roasting was already 50-60 people long. I ended up just buying the bag, taking it home and roasting it in batches on the grill, which was great because I could fine-tune the roasting process. It's been worth it.

                                                3. They have them now at Whole Foods (on Crescent in Beverly Hills at least)- bought some for black bean burgers last week-- the chilies were fabulous. Great heat.

                                                  1 Reply
                                                  1. re: goldiebean

                                                    I saw some hatch chiles in bins at the WF on 3rd and Fairfax. At the time I didn't know there was anything special about them. But I wonder if these are *the* Hatch chiles, the El-Ray chiles, or the Mexican impostors? They look just like Anaheims, so I'd have no idea how to tell the difference.

                                                    Mr Taster

                                                  2. Look, I missed the Reseda event and I live right here. someone here, said they were going to go to th Reseda event if so and you have chili to spare so I can buy let me know, please! I am one skinny girl and do not need a whole bushel and a peck...so if ...lol...I don't eat much.

                                                    2 Replies
                                                    1. re: ceee

                                                      Welcome to Chowhound!

                                                      If you have a regular size fridge and freezer compartment, don't worry. My 1.1 bushel sack sweated down to what looks like under 2 cu ft, about 6 to 8 gallon size bags.

                                                      OTOH if you go to the upcoming Bristol Farms events they sell chiles by the pound.
                                                      Hint - updating your profile could help you get neighborhood specific recommendations.

                                                      1. re: DiveFan

                                                        I saw Hatch Chilis for sale by the pound at Albertsons in Marina Del Rey (Washington Blvd and Linclon Blvd) for $1.99 per pound. The price will fluctuate -- I bough some last year at the same Albertsons for $0.99 per pound.

                                                    2. Success at last - I was able to get a sack at the South Gate Albertsons (just renamed Lucky). It was quite an adventure!
                                                      I arrived about 11:15am and entered the store to buy the chiles. Fortunately there were a few sacks left ($29.99 per); another customer reported that he went to the Reseda store last week and they were sold out by 9 am! The down side was a 2 1/2 hour (that's right) wait to have the chiles roasted (included 1/2 hour lunch break for roaster staff). Each sack took about 4 minutes to roast not including prep time, you do the math :-).
                                                      Some hints for next time:
                                                      - Bring a hat, sunscreen, maybe a cold drink, comfy clothes.
                                                      - Bring a large LIQUIDPROOF cooler. The roasted chiles are packed in a double plastic bag which in my case Leaked; the hot chiles steamed and gave off at least two cups of liquid on my circuitous trip home.
                                                      - For easy future use, freeze the chiles on a sheet pan before packing into a freezer bag.
                                                      Happy cooking!

                                                      1 Reply
                                                      1. re: DiveFan

                                                        I got mine yesterday at the Del Rey Farms dropoff at La Puente High. Cost was $34/sack for chilies. I got one sack of hot and an extra hot each. They also charged $14/sack for roasting. Though I had a reserve order, I made the mistake of not pre-paying. This caused me to have to wait in a line for an hour and half to get my chiles roasted. My unofficial count probably had about 500-600 people there - at least. It was quite a scene, but a great group of people hanging out, and the wait wasn't so bad with nice people to chat with and share recepies. I believe they have 4 more saturday dropoffs scheduled btw.

                                                        I've already dug in, and the chiles are delicious, thought the Xhot could be a little hotter for my taste.

                                                      2. FYI - there is a meat market in Barstow which carries Albuquerque products - a lot of us rotate bringing back chopped and frozen new mexico green chiles whenever anyone makes a vegas or trip that way. The freezer in our home has a never-ending supply of green chiles!

                                                        2 Replies
                                                          1. re: dnutz

                                                            What's the name and location of the Barstow market, dnutz?

                                                          2. I was unfamiliar with the Hatch chiles, and waited in line for the 30 lb bag last year at one of the Albertson's. Because I was tired when I got home, I put the black plastic trash bag within the burlap bag on my back porch. That puppy was still full of hot chiles the next morning and they were a breeze to skin and seed. I put about 12 gallon-ziplocks into the freezer, each about 3/4" thick. Honestly, they didn't take up that much room. I also dehydrated about 8 round trays and pulverized some of that into green chile powder. A word to the warning: take the food processor/blender/coffee grinder outside. The powder is tough to inhale.

                                                            I wasn't planning on making any rellenos, so I wasn't worried about maintaining any kind of perfect chile shapes. But if you care, I was told by a couple of Latino ladies waiting in the roasting line that they just throw their roasted chiles in freezer bags, without skinning or seeding them. They defrost the bags and clean and cut everything as needed in the future.

                                                            The chiles were worth the work. The biggest hassle was waiting in line to get the chiles roasted. But hey, you get a lot of good recipes and advice while you're waiting. The pros bring water, sunscreen, hats and even deck chairs.

                                                            I've still got a lot of the dried stuff. I just made some spicy chocolate brownies with some of the green chile powder. I've got a couple of freezer bags left, although we frequently had New Mexico green chile this year (family of 3 people). I probably won't go this year, but I definitely will go again next year.

                                                            If it's cool weather, go!

                                                            1. TV ALERT! Whether you love Hatch Chile roasting, or want to know what the fuss is about, a great show to watch is Heull Howser's California's Gold show on exactly this topic. He goes to the yearly chile sales and roast down in the OC somewhere - La Puente? Not sure. I never thought much about Hatch chiles, but this show had me drooling.But this show is TONIGHT, Tuesday 8/17 on KCET, 7:30pm and again at 12:30am. Definitley worth taping. Enjoy!

                                                              1 Reply
                                                              1. re: Sir Irving Spoon

                                                                The California Gold show featured the Hatch Chile Sale and Roasting by El Rey Farms in La Puente that "Richoso12" posed about above in this thread:


                                                              2. i also some some sold individually at Whole Foods, Sherman Oaks if you don't want to commit to the full 30 pounds

                                                                2 Replies
                                                                1. re: jayspun

                                                                  Bristol Farms in Westlake has them for $2.49 a pound. They are not doing the roasting bit in that store but you can order them from one of the stores that are roasting

                                                                  1. re: chamoudi

                                                                    Anyone going to Bristol Farms on Saturday 8/28 in Manhattan Beach ? Anyone want to split a bag ?

                                                                2. Today we arrived at the Albertsons in Montebello at 5:15 in the morning. There were 13 people already in line waiting for the store to open at 6 am. There was a mix of folks that were there to buy and have their chiles roasted, and there were others who brought filled sacks just for the roasting.

                                                                  Celia, the store manager decided to pass out numbers, that way if you had to go into the store to buy your chile, you wouldn’t lose your place in line. The roasters were scheduled to start at 8 am, but they got approval from the fire dept. and started at 7 am. We bought (3) 1 1/8 bushel sacks, and then got in line for the roasting.

                                                                  They had 7 roasters lined up, each one had 6 burners, and they were motorized. Last year they were using the hand crank versions. In less than 5 minutes a sack of chiles was roasted, put into a plastic lined milk crate, then the plastic bag was put back into your sack.

                                                                  Now it was 7:15 am, and we were leaving the parking lot. As I looked at the line outside of the store, I counted at least 300 people in line. All in all, it went by much smoother than the year before. The store manager walked up and down the line, taking addresses from folks for a future mailing list. I mentioned to her that I had posted her store on Chowhound, and the guy behind me said, “That’s were I read about today’s sale”.

                                                                  We’ve got NM chile for another year of great tasting foods. What more can I say.

                                                                  2 Replies
                                                                  1. re: richoso12

                                                                    Holy crap! 7 roasters and 300 people in line is totally insane!
                                                                    This confirms to me that SuperValu/Albertsons 'management' has a chronic case of recto-cranial inversion! They haven't learned anything from previous years. Spread the product out to other stores, puleeze.

                                                                    By contrast, at 2pm BF Manhattan Beach still had adequate stock of chile and a reasonable line (~10 people). Two small motorized roasters (like South Gate) were in use. Sold by the pound inside for IIRC $1.75. I'd try this location next year if I could trust them not to run out (like last year).

                                                                    1. re: DiveFan

                                                                      Store manager Celia said last year the had 3 hand cranked roasters. So they increased the number of updated motorized roasters to 7. She said every year the crowds get bigger. Personally, I think their intent is to draw more folks into the store and possibly they'll buy more than just chile. Otherwise, they could just sell chile in the parking lot. However it is run, the people accept it and they come out in droves. I guess for one day out of the year, it's tolerated.

                                                                      As far as BF is concerned, many folks will not venture outside of a know latino area, or somewhere else that may sem too far. I know this is not practical, but in some cases it's true.

                                                                  2. Raw fresh, roast your own at Whole Foods Tustin
                                                                    / Irvine $1.99 lb. today.

                                                                    1. Hatch green chile roasting. Tomorrow, Sat Sept 11 at Henry's in Laguna Niguel! Call store and speak to manager or produce manager for details.