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HATCH CHILE ROASTING THIS WEEKEND 8/25-26 etc.

  • d
  • DWB Aug 24, 2012 10:41 AM
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Link to old posts: http://chowhound.chow.com/topics/722235

Multiple locations of Sprouts will roast this weekend, this link for Dates & Times: http://sprouts.com/hatch-chiles

Northgate market in Escondido roasts this weekend also: http://www.northgatemarkets.com/index...

These are only the events I have heard of, there may be others. Once a year chance to get them, and this is towards the end of the season.

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  1. Thanks for posting this info. I also found this: http://www.melissas.com/Melissas-Maga...

    which says that they will be roasting at the Sprouts in Chula Vista this weekend. Interesting that it wasn't on the other list of Sprouts locations...

    1. Was just at Sprouts in North Park. When i was there, they were roasting the Hatch for you if you bought a case. The cost was $38 for a 25 lb. case roasted. The guy roasting said they would probably have smaller roasted batches available later on in the day. They had em loose (roast em at home) for $.99 a lb.

      3 Replies
      1. re: Stiflers_Mom

        They were $24.99/ case raw at the Sprouts in Escondido. Not sure what the roasted price was.

        1. re: Stiflers_Mom

          Interesting. On Saturday 9/1 I went to Sprouts in Carmel Mountain Ranch, bought 3lbs at $.99/lb, and a they fired up the roaster just for me and my measly bag of Hatch. This and it was only 9:30 am, technically not even time for roasting to begin (which was supposed to be 10am according to the website). They'll be roasting again for the next couple of weekends and Wednesdays.

          1. re: roundfigure

            As it should be. They need to get the word out, then let the crowds form.

        2. Has anyone been to Northgate?

          2 Replies
          1. re: svnirvana

            The Northgate on Third Avenue in Chula Vista had the Hatch roasting last weekend. 30 pounds, $30. Shared with several neighbors...

            Bought fresh at Sprouts on Wednesday, when their ad started.

            1. re: svnirvana

              Went to Northgate in Escondido on Saturday, $29.99 for 30 Lbs. Perfect roast with some nice heat. They were passing out little chili tacos, rosted chili with queso fresco, so good.

            2. We bought a freshly roasted case of chiles from the Genesee Sprouts and spent this afternoon processing them.

              We made chiles rellenos with them for dinner, and they had virtually no heat (we bought "hot") and very little chile flavor. I'm hoping that some of the chiles are better, but right now I'm feeling pretty disappointed.

              The brand on the box we got is "Young Guns Produce".

              4 Replies
              1. re: menuinprogress

                The roasted hatch chiles I bought from Bristol Farms last week, labeled "hot", were definitely hot.

                1. re: RB Hound

                  We got a crate from Bristol Farms two years ago and were really happy with them.

                  We've since tried more of the chiles we got from Sprouts, and they have been better. I think maybe the chiles we selected that seemed best for making rellenos may just have been less hot/good than others. Still a bit of a bummer, though.

                  1. re: menuinprogress

                    I have to say that I have purchased 3 lbs or more of Hatch chiles maybe 20 times in my life and have never had them be "hot." Perhaps I am just used to higher capsaicin levels, but I have never had one that even approached the heat of a jalapeno, which is my minimum for "warmth." Flavor is usally good (though I have had some that just tasted like over watered Anaheims)..

                    1. re: PommeDeGuerre

                      Get my hot Hatch Chiles hand roasted, peeled, and seeded, from a friend's Aunt Josie in Albuquerque for the last thirteen years. Plenty hot hot hot.

                      Was running low a few weeks ago and bought Spout's Carmel Mtn raw "Hot" Hatch Chiles from sprouts to make crab and shrimp rellenos. As I was peeling and seeding them I noticed that they just were just not hot. Yet, about every tenth pepper I hit one that was even more fiery than Aunt Josies (Roughly hot Jalapeno hot).

                      All the rellenos were disappointingly mild, but still delicious. Yet a couple days later when I made green chile, cream cheese scramble for the family, at least one of the chiles I diced up was fiery enough to light up the whole thing! Even with all the cream cheese, eggs, and crema, it was almost too hot for my family, who loves spicey food.

                      Not sure what to make of that, except that the mild and hot were mixed up together.