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HATCH CHILE ROASTING 2012 Please add dates.

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New Alberstson's market ad is teasing Hatch Chile Roasting "Coming Soon", at $34.99 / 30lb. sack. Time to start planning for the season. I still have over a full sack of roasted in the freezer, I bought 3 bushels last year.

Please post here when you find new sources and dates.

Link to last year posts and schedules : http://chowhound.chow.com/topics/795799

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  1. Bristol Farms will have a few roasting locations. About the third week in August. Check their website. I too still have some in the freezer from last year. I roast them myself. Either a small batch in the toaster oven or on the BBQ. Nothing like a fresh roasted Hatch Chile.

    1 Reply
    1. Anyone wanna split some with this Ns1?

      Don't need 30 pounds but I might be down for 15.

      pardon the obvious, wtf do you guys do with all of these hatch chiles?

      5 Replies
      1. re: ns1

        You can do ANYTHING with hatch chile. Set some aside to use ASAP and put the rest in freezer bags. I like to clean and deseed the chiles first. Once it's frozen, you can take out as needed - chop and add to sandwiches, burgers, omelets, bloody marys, and my favorite, clam chowder. In New Mexico we eat chile with everything the way Californians eat avocado with everything. You can whip up a batch of red, defrost a bag of green, add a little chicken stock and minced garlic to the green and smother both over enchiladas or tacos or what have you for Christmas style chile.

        1. re: LexiS

          Oh oh, be careful stereotyping us Californians ;-) I've never put avocado in my oatmeal (hum maybe I'll have to try that out :-P ) never order california rolls and sometimes go for weeks and weeks between eating avocado. But on the other hand I eat chile everyday. (wink wink)

        2. re: ns1

          If you are from NM then you will put them in small zip lock bags and use a little bag every week or so. If you are not form New Mexico then I assume you don't understand the New Mexican culture.
          Rice is to Asians as Potatoes are to Irish, as Vodka is to Russians as Pasta is to Italians as CHILE IS TO NEW MEXICANS !!!! Enjoy!

          1. re: ns1

            I just put some in a corn chowder.

            1. re: ns1

              I like to put them in mac n cheese.

              This stew is also very good (I add cumin):
              http://www.centralmarket.com/recipe/m...

            2. El Rey Farms started taking Hatch Chili orders July 15 and has scheduled to have delivery/roasting at La Puente High School for the following dates:

              Saturday, Aguust 11

              Saturday, August 18

              Saturday, August 25

              Saturday, September 8

              Saturday, Setember 15 (possible)

              El Rey Farms is selling Hatch Chilis in Mild, Medium, Hot, XHot and XXHot.

              El Rey Farms

              (562) 946-8040

              http://www.elreyfarms.com/aboutus.html

              3 Replies
              1. re: Norm Man

                Is it worth ordering from El Rey to get the XX Hots?? I love spicy. But if they aren't that much hotter it is a lot easier to go to Bristol Farms South Pasadena and get the regular hots. Anyone got an opinion?

                Thanks!

                1. re: torchsong

                  I have always bought from El Rey but they keep jacking up the prices every year. I rather pay a lower price and get the same. Can you tell me if Bristol Farms has the mild, hot, and extra hot chiles or is it just one type? What type is it?
                  Thanks

                  1. re: floresjl

                    In my experience at Bristol farms they usually only have hot and mild.

              2. Just keep in mind that you must peel the chiles and remove the seeds while they're still warm.
                If you freeze them without this step, they'll be a nightmare to handle when thawed.

                The easist way to clean them is under cold running water with a collander below to catch the debris. Wear gloves if your hands are sensitive.

                CR

                5 Replies
                1. re: ChefRoux

                  I didn't have this problem. Very easy to peel and seed once thawed. Thy are a little soft so you have to be careful.

                  1. re: emosbaugh

                    i agree that they are easy to peel when thawed. the skins slide off like a glove. i stay away from rinsing, as i think flavor is lost that way. can't wait to refill my freezer. last year i missed the local date, so had to drive to bristol farms in palos verdes. my car smelled SO good on the drive home!

                    1. re: chez cherie

                      I agree, it was actually easier for me to peel and remove the seeds when the chiles were partially frozen. Not sure what El Rey is like but with Albertson's, be sure to bring some extra plastic bags to prevent any leakage...

                  2. re: ChefRoux

                    I just bought and froze some, followed the directions the chile guy gave me: put 'em in bags and freeze. Seed and clean per use, as they thaw.

                    1. re: ChefRoux

                      No no... don't rinse it!
                      Use a paper towel to gently brush the seeds off.
                      Using water to rinse it -> you are rinsing the best flavor in the world...
                      Yes it takes a longer time but if you want this flavor to last year round while you freeze it then NEVER rinse. It's a labor of love...

                    2. This week's Albertsons ad has dates as follows:
                      Aug. 4 @ Chula Vista
                      Aug. 11 @ Alhambra & Reseda
                      Aug. 18 @ Rancho Cucamonga
                      Aug. 25 @ La Habra
                      Sept. 1 @ Montebello

                      1. Pulled from the web, call first to confirm availability.

                        Melissa's ( http://www.melissas.com/Products/Prod... ):
                        Roasting Tour Dates and Locations for 2012
                        8/04 Von's, West Hollywood, CA (Saturday
                        )8/17 Glazier's, Las Vegas, NV (Friday)
                        8/18 Glazier's, Las Vegas, NV (Saturday)
                        8/18 Bristol Farms, Manhattan Beach, CA (Saturday)
                        8/19 Bristol Farms, Manhattan Beach, CA (Sunday)
                        8/24 Glaziers, Las Vegas, NV (Friday)
                        8/25 Glazier's, Las Vegas, NV (Saturday)
                        8/25 Bristol Farms, Westchester, CA (Saturday)
                        8/26 Sprouts, Chula Vista, CA (Sunday)
                        9/01 Bristol Farms, South Pasadena, CA (Saturday)
                        9/02 Roe's Restaurant, Belmont shores, CA (Sunday)
                        9/08 Bristol Farms, Newport Beach, CA (Saturday)
                        9/09 Bristol Farms, Newport Beach, CA (Sunday)
                        9/14 Fry's, Phoenix, AZ (Friday)
                        9/15 Fry's, Phoenix, AZ (Saturday)
                        9/16 Fry's, Phoenix, AZ (Sunday)

                        Frieda's:
                        http://www.friedas.com/ralphshatch/

                        1. Ralphs Grocery Store: Encino, CA
                          17840 Ventura Boulevard Encino, CA 91316
                          Aug 11, 2012 from 8:00 to 4:00
                          Price: ? not sure yet
                          Roasting: YES
                          You need to call a few days before for prices...

                          1 Reply
                          1. re: mdelgado

                            See ad at friedas link above.
                            10# $17
                            25# $25

                          2. just picked mine up at ralph's la canada. roasting fresh, no wait. car smells great!

                            1. To paraphrase Richard Pryor, the worst chiles can be is good. That said, we just bagged 25# of roasted chiles from Frieda's, bought at their one-day sale at a Santa Monica Ralphs. Now I may be off base here, but these are not what I expected in size, aroma and flavor, and I'm starting to regret buying 'em.

                              Frieda's staff is great, don't get me wrong, and these chiles, grown by Young Guns Produce, are beautiful, gigantic and meaty, but they do not have the New Mexico flavor that I have grown to expect (my favorite strain is Big Jims) nor did they have much aroma when roasting on-site. Totally different strain than usual, I think... and many are already mostly red, a metamorphosis that I believe affects flavor. Hate to say it, but the flavor reminds me of canned Ortegas!

                              True, Hatch is a growing area, not a strain of chile... but it would be nice to get what I expect to get. Big and beautiful are NOT what I'm interested in. (Give me flavor any day.) But I am interested in any comments to the contrary... anybody else want to weigh in?

                              6 Replies
                              1. re: sturgeon

                                Sorry to hear the "Young Guns" chiles did not meet your expectations. I think both Ralphs and Albertsons use this brand, and have for years. They are the only kind I have had, so I love them.

                                Perhaps you could try the El Rey Farms chiles, available in small quantities, and report back here your opinion. I think they are the growers of their own chile supply.

                                That said, most of the people in 4 hour+ line at the supermarkets are New Mexico expats, and I have not once heard anyone express your concerns, and they buy multiple sacks every year, for many, many years. Perhaps they are just glad to be able find chile roastings locally.

                                1. re: DWB

                                  I'm wondering if Frieda didn't bring her A-game to Santa Monica, where buyers were sparse. Perhaps in the future I should brave the insane lines further inland. I've done it before.

                                  On a different note, I have a concern about pesticide residue. Have you ever smelled the jute bags those things come in? Smells like Raid.I hate the idea of store-roasted chiles stewing in their surface chemical runoff on the journey home. That's one reason I like to buy them unroasted, and wash 'em before roasting them at home.

                                  1. re: sturgeon

                                    I don't really ever know about pesticide residue on ALL vegatables. It does bother me, yet I do not take any extreme measures besides thorough cold water rinsing on other store-bought vegatables at home. We can only hope that growers are conscientious enough to not spray for the reccommended "days to harvest" on the products they use.

                                    I personally do not like the propane smell that remains in the roasted chiles from the drum roasters. I smell it when I peel defrosted chiles, even after more than a year in the deep freeze.

                                    I am just too lazy to roast at home in small batches, it takes us hours just to sort, package, and freeze the roasted chiles in the quantity we purchase. I would ideally build myself a drum roaster that uses hardwood to roast, thus imparting that glorious woodsmoke flavor we crave in pit BBQ. I have not heard of this being done, but I am sure that I am not the only one to have thought about it.

                                  2. re: DWB

                                    We just bought 50 lbs (2X25lb boxes) at Sprouts in Fullerton. They are also from Young Guns, and as a former 20 year resident of Albuquerque I was very pleased with them. Big, meaty, well roasted, and good flavor.. I've bought from El Rey for years and these were better in some ways because the roasting was more attentive. IMHO these look like Big Jims. The Fullerton Sprouts says they will have chile roasting Wed, Sat, and Sun, (plus today) 10-4 for the next couple of weeks. When we went on Saturday at 3PM there was no waiting.

                                  3. re: sturgeon

                                    I've been getting my Hatch chilies from Northgate Markets this year and they are EXTRA hot. Very tasty this year. I know that Northgate's chilies are coming from a different grower than Ralphs and Albertsons.
                                    We've buy as much as we can get and freeze them to use the rest of the year. I know that Northgate is having another roasting at their La Puente store this weekend so you can probably get the Extra Hot there

                                    Northgate Markets
                                    831 N. Hacienda Blvd
                                    (626) 435-1440

                                    1. re: chilehead10

                                      Thanks for the heads up. Unfortunately the chiles at my nearby Northgate Market looked quite beat up and shabby (and I'm not that fussy) - roasting them would be difficult. Still, they were only 69 cents a pound. BTW the local ad did Not advertise any roasting at my (Hawthorne) store.

                                      OTOH I was surprised to find Hatch chiles at the local Big Saver market for $1 / pound last week. No verdict on them yet.

                                  4. Anyone know the prices that Bristol Farms is charging?
                                    Yeah, I know their usual demographic may not care that much .....

                                    I amplify the reco above about bringing large bags and coolers for the roasted chiles:
                                    - you really, Really want them to cool down to avoid oversteaming
                                    - they WILL LEAK - all product goes in at least two layers of plastic

                                    Sorry to hear about the disappointing product from Ralphs. They are part of Kroger, so that doesn't surprise me. Same with the 'New Mexico' chiles from local Latino markets - do not expect full 'Hatch grown' flavor.

                                    2 Replies
                                    1. re: DiveFan

                                      I called the Bristol Farms in Westchester a few days ago. They said they charge $1.79/lb or $35/case estimating the case was 28-30lbs. They're roasting on Sat (8/25). There's also a Ralph's in Pasadena roasting this Sat. and Albertson's in Montebello is doing their roast on 9/1.

                                      1. re: DiveFan

                                        When I bought them already roasted, I brought one of those plastic tubs with the rope handles that you can get at Smart & Final and it worked like a charm. We actually burned our hands since the chiles in the middle of the sac were still burning hot! They were delicious!

                                      2. http://sprouts.com/hatch-chiles

                                        I'm not sure the pricing, but they have been sampling the chiles all week and they are delicious!

                                        9 Replies
                                        1. re: efreakinglisa

                                          My local Sprouts is selling loose Hatch chiles (not full sacks and no roasting) this week for $0.99 a pound.

                                          1. re: efreakinglisa

                                            In the Sprouts Hatch chile info page linked above (thanks efLisa) they say they will have 3 heat levels of chile available. I think this is exciting, as the "Young Guns" only come in Xtra Hot, which are not really that hot (untill you get that rouge fire chile!).

                                            Their per pound price is close to what sack prices are at other purveyors, but they do not say in any ad I have seen if they roast for free, or if there is a required quantity purchase for free roasting. If you could choose different heat levels of chiles, and get them properly roasted for free at $1 /lb., I think they could become my go-to Hatch chile supplier.

                                            1. re: DWB

                                              We bought five pounds of medium and 'hot' at Sprouts in Westlake Village today. They are only roasting at selected stores, and this wasn't one of them.

                                              I roasted them on the grill tonight - it was easy, and they are good. I'm going back in the morning for more.

                                              We rarely get Hatch around here. I've always had to drive to the Valley for my annual fix. I'm so happy!

                                              1. re: nikkihwood

                                                The Sprouts in Torrance has the chiles for 99 cents a pound raw and 1.99 roasted. They're roasting them each weekend for the next few weekends.

                                                1. re: DrBruin

                                                  The Sprouts in Culver City is roasting, but charging $15 to roast. That seems crazy to me! The price per pound seems good, but when you add in roasting, a it goes from $22 to $37 for 25 pounds.

                                                  I bought 2 small boxes of pre-roasted chile, one was great, but the other one wasn't roast enough; I couldn't peel it. I had to roast them more myself.
                                                  Debating whether or not to pay the $15.....

                                                  1. re: cedartrail

                                                    I had no idea they were charging to roast! I just came back or the CC Sprouts, and along with the roasting (They seem to be doing it Wednesdays and Saturdays), they also small containers of ALREADY roasted Hatch Chiles in the front. So that might be a way to get the convenience with the smaller price.

                                                    Honestly, with the availability of Hatch Chiles now growing (Whole Foods, Sprouts, where ever) and their decent price even by random weight, I would just buy a few lbs and roast them at home. Enjoy them freshly roasted and then store a small amount. Even if I don't have them year around, it'll give me something to look forward to every year.

                                                    --Dommy!

                                                    1. re: Dommy

                                                      I was just at the CC store and they had un-roasted in mild and hot varieties. I bought some medium ones last week and they were quite hot. I agree, it's better to roast them yourself. You don't want to cook them - just blister the skins so they come off easily, that way they maintain the heat.

                                                      I like to make a soup with smoked turkey, potatoes and several hatch chilies, flavored with cumin and a bit of oregano. Yum!

                                                    2. re: cedartrail

                                                      I am currently making my own roaster and will be up and running in a couple of weeks which will probably be too late for this year. I will be ready to roast next year for sure at half the price they charge. I live in the Whittier area and will post next year.

                                                  2. re: nikkihwood

                                                    I only saw "Hatch Chiles" at the Monrovia Sprouts and there were not many left. $.99/lb. as recently as Sunday. No specification on heat level.

                                                1. re: paulcline

                                                  To my great surprise, I noticed today the Silverlake Gelson's is having a Hatch Chili Roasting on [IIRC] September 1st between 1PM and 6PM.

                                                  I had lived in Silverlake for many years [I have since moved] and can say that Gelson's never had a Hatch Chili Roast in the past.

                                                  I'm more of a stickler for real authentic Mexican food, not Southwestern fare,but I may go check it out.

                                                  1. re: SilverlakeGirl

                                                    There is nothing inauthentic about New Mexican cuisine. It is not Mexican, nor is it mere 'Southwestern fare." And it's informed by history, culture, altitude and ingredients. You should try authentic New Mexican food.

                                                    1. re: sturgeon

                                                      They are being roasted right now at the Santa Monica Pico/Cloverfield Farmer's market.

                                                      1. re: sturgeon

                                                        I did not mean to suggest that New Mexican food was inauthentic. I was merely saying my preference was for Mexican food as opposed to authentic Southwestern fare.

                                                        Having lived in Arizona for a couple of years, I loved the food. But true Mexican food is still my favorite.

                                                        1. re: sturgeon

                                                          I totally agree. They have some very yummy speicalities you do not find elsewhere. Examples are Sopapillas (see recent thread trying to locate some in LA area with no luck), carne adovada, green chile/posole stew, and a vast prevalence of red and green chile sauces in a full range of heat levels. The hottest red chile I ever had is at Horseman's Haven- a hole in the wall attached to a gas station out on Celillos Rd in Santa Fe. It has been known to make grown men cry. There are also a vast array of fresh and dried chiles that you find in every supermarket - unlike the limited variety yu find in LA.

                                                          1. re: dgusanz

                                                            Was the one who posted recently asking for good sopapillas but so far little results, however, I also came back to L.A last week from Albuquerque bringing two large bags of the “Hatch” chiles. One hot and one mild. Would have loved to have brought back a 30-lb sack (some of the stores were selling them for $12.99 for the whole sack and roast for free if you purchase the whole sack) but couldn’t do that since I was flying. Will be roasting what I brought back this weekend. Yummm

                                                            1. re: rinkatink888

                                                              Here is a link to make your own sopapillas. I have made them and they come out quite well.
                                                              http://whatscookingamerica.net/Cynthi...

                                                              And here is a link for Green Chile Posole stew - a great thing to make with you chiles! Ichecked a lot of recipes out online and this one seemed the most authentic. Pork is most traditional.
                                                              http://cindyjespinoza.blogspot.com/20...

                                                              If you try either or both let me know how it works out. Good luck!

                                                              1. re: dgusanz

                                                                Sure, you can make them with vegetable oil; I'd say use canola. I have made them a number of times but not recently... guess why? I'll tell you: they are only really good when made with L.A.R.D. Even sopaipillas I've eaten in Santa Fe now seem made with vegetable oil. You want authenticity? You want a great mouth feel? You want heart disease? L.A.R.D. Some things are worth it.

                                                                1. re: sturgeon

                                                                  Right you are. I fondly remenber the top to bottom 10 or so linear feet of the baking aisle of the Santa Fe Albertsons dedicated to various sizes of LARD!

                                                                  I also have a great lime cookie recipe called Little Lard Balls in Spanish - just not the same when made with Crisco or even butter!

                                                                2. re: dgusanz

                                                                  Green posole is always fine if not too hot to swallow, thanks for the recipe link. I prefer red posole (and red chile in general) with chopped green as a condiment on top.

                                                                  But my favorite homemade use of green chile (not rellenos... waaay too much trouble for me to make at home... better to go out to Hirozen and order their's, it's probably not Hatch grown, stuffed with salmon and tempura'd) is stewed and/or braised pork shoulder and potatoes, lots of potatoes, and green chile.

                                                          2. re: SilverlakeGirl

                                                            Thanks for the info about Gelsons, Silverlake. I did go there today, only to be disappointed once again. No Big Jims to be seen, and Melissa's (like Frieda's) seems free with misinformation. I've decided my theory about hipster yuppie suburbia not getting the A stock is probably correct. I was told there were fresh Big Jims but that did not seem to be the case. Only some milder strain was available.

                                                            Then I schlepped over to S. Pas and Bristol Farms, where (somewhat embarrassed) I bought a mere pound of what MAY be roasted Big Jims. I was told the "hot" chile (possibly they are calling Big Jims "hot," who knows?) were all roasted earlier in the day. Kind of tired trying to decipher the Hatch marketing machine.

                                                            I predict that someday these Hatch chile suppliers will sell New Mexico chiles as varietals, not categorized simply be heat.

                                                            1. re: sturgeon

                                                              "I predict that someday these Hatch chile suppliers will sell New Mexico chiles as varietals, not categorized simply be heat."
                                                              I hope so but I'm not holding my breath. They are still kind of novelty produce in SoCal that few people know about. I'm hoping that some California growers will find the right microclimate in our diverse state to grow them in.

                                                              1. re: DiveFan

                                                                The chiles grown in Hatch are the same type as Anaheims. I hate to use the word, but it really is terroir. Soil, weather, altitude.

                                                        2. Roasting today at the Pico Farmers Market in Santa Monica.......