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Am I the only one that can't tell the difference between Hatch chiles and Willcox chiles or California or Mexican chiles? I grew up in chile country- for years the Hatch chiles were too hot to eat- they've since ratcheted them down so you can choose your heat, but fresh chiles roasting being the best smell on earth, I couldn't tell the difference in a blind taste test, as long as they're ready (as in just before they start to turn color) and fresh.
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re: Island
Apparently there are four varieties (NM 6-4, Big Jim, Sandia and Lumbre) with increasing heat levels and the ones sold in the Santee Albertsons are either the hot or the extra hot variety.
The flavor got hotter after the ones we roasted were in the fridge overnight. They were a pretty potent hot right after roasting and peeling. Fingertip glowing hot...
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For 2011, the Albertsons in Chula Vista, on September 3 $35 for 30 lbs. At the bottom of the ad.
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Wow, i am so fortunate to live in New Mexico. After reading some of these posts and learning that a sack of Hatch green chile can cost $85 there, holy cow, we pay around $16-$25 a sack roasted here in NM. There are several sites online that ship Hatch green chile..here's one. It's sure is addictive--the best chile around!! http://hatchnmgreenchile.com/ Or you can always take a trip to NM and go to the festival: http://www.hatchchilefest.com/2010_ev...
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re: Island
http://bristolfarms.com/promo/hatch-c...
The roasting schedule for Bristol Farms. No mention of a minimum.
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while it is not fresh roasted, Albertson"s carries Bueno frozen autumn roast in hot. They also carry red and green in mild and hot. I make frequent trips back to Abq and usually come back with frozen green chile from the Frontier. But of course nothing beats fresh roasted for taste and smell.
Just got back from a trip this week and brought back some Mary and Tito's ground red chile. It is sooooo flavorful.
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By mail from New Mexico at www.hatchnmgreenchile.com. The festival happens Labor Day weekend and the harvest can start any time now. As other people have noted there will be several markets selling and roasting. Albertsons in CV did it last year.
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Maybe off topic, but Albertson's is advertising a Hatch chili roasting at some of their stores. The only location in San Diego that is doing so is a Chula Vista store, with a 30 lb sack for sale (Yikes!) on August 7.
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re: Encinitan
That's it. We did it last year. It took about three hours of seeding, de-veining and peeling but got them all bagged up in small portions and into the freezer. Quite a few people were splitting bags while some people were buying 2 or 3 sacks. They ran out of all but the super hot ones pretty early.
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Canned also at Whole Paycheck. Harvest season usually begins in August after they have soaked up the summer sun and lasts until the first frost. The actual Harvest festival in New Mexico is Labor Day weekend. I expect to see fresh Hatch in San Diego in that window. Besides the vendor at the Little Italy Mercato, I believe Whole Paycheck in Hillcrest also has weekend roasting events.
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The chile vendor at the Little Italy Farmer's market usually has them. Also, a number fo the grocery stores in Chula Vista will have roasters outside during harvest roasting chiles, usually more towards the Fall than right now.
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re: DiningDiva
Richie's Roasted Peppers, the chile vendor at the Little Italy Mercado, is taking orders as of this morning. $85 for a 30 lb bag, although smaller quantities are also available. He'll offer three varieties:
New Mexico Big Jim (medium heat), Sandia (hot), Barker's (extra hot)
There's a small window of time for ordering, so get on it if you're interested.
(For comparison, Albertson's will be charging $33 for 30 lbs. Are these the same chiles?)
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re: Jimphillips
According to the Fall 2008 issue of Edible San Diego (http://bit.ly/by9EaH):
Richies Roasted Peppers
619 204.6163
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