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Fresh Hatch Chiles

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Has anyone seen these for sale? Whole Foods had them last year for a short time but I haven't seen them around this year.

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  1. Bought some yesterday in Englewood Shop Rite of all places. Have not yet tried them. I'm presuming these are peppers similar to those grown in New Mexico.

    19 Replies
    1. re: Bill O.

      If they were advertized as Hatch Chiles they had better be "similar" to those grown in New Mexico as Hatch, NM has fought for legal claim for any peppers marketed with that name.

      1. re: equal_Mark

        There are different varieties as well. I've never shopped for them, but I'd think they'd note the variety and not just say "Hatch", as that's not all that meaningful with respect to taste and heat. But then again maybe Hatch is Hatch.

        1. re: tommy

          Hatch is a place. As you say, there are different varieties of peppers grown in Hatch, New Mexico and the are all properly called "Hatch Chiles." I order five to ten pounds of Big Jims each year. There are also NM-20, Sandia, and Barker varieties - each having a slightly different size and heat level. To me, Big Jims are kinda the classic.

          To the OP, I know the season is winding down. I think mine arrived about a month ago. I'm not sure how many fresh chiles are left for large retailers. If you really want some, I suggest you try these guys at Berridge Farms: http://hatchnmgreenchile.com/ They provide a very good product and I have ordered from them for several years now.

          1. re: MGZ

            I've never, at least knowingly, had Hatch chiles. What do they taste like? And what do you do with yours? It sounds like something I may have to try.

            Thanks
            Missy

            1. re: missybean

              The flavor depends on the variety. They are used in pretty much any dish that calls for mild to moderately spicy chiles.

              The most popular and noteworthy method of preparing them is to roast them over an open flame until the skins are blackened, then they are skinned and seeded.
              The resulting chiles can be chopped and used in many dishes or can be frozen for later use.

               
              1. re: missybean

                Something tells me it's a bit of marketing. Sure, they know how to grow chiles in Hatch. But that doesn't mean they can't grow great chiles elsewhere. Like those "jersey tomatoes" that the rest of the country seems to know so much about. I was in Sonoma, eating heirlooms picked that morning. Talking to the bartender I mentioned I was from Jersey. He said "oh, I hear you have great tomatoes there." Yeah, go to our restaurants and supermarkets and tell me that. LOL. You don't grow good tomatoes in Jersey unless you grow good tomatoes. I suspect the same goes for chiles.

                1. re: tommy

                  There may be a certain degree of hype associated with the chiles now, but the microclimate in that area is conducive to the growth of the fruit. One of my favorite things to do with the peppers when they first arrive is to make a big batch of salsa combining the fresh, roasted, New Mexico chiles and the straight from the sandy Jersey Shore soil heirloom tomatoes that I grow. The fact that they are both at their peak at the same time is wonderful to me.

                  But, as you say, it depends on the growers. Hence, my suggestion of a trusted farm above.

                2. re: missybean

                  Missy -

                  Hatch chiles are fundamentally close to Anaheims in flavor, but are generally hotter and thicker fleshed and skinned. Traditionally, as Mark explained, they are roasted over a wood fire and used in various applications. Chlie rellenos is probably the most famous dish, followed by the relish that is used as a condiment. The latter is probably my favorite way to enjoy them, since I freeze a majority of what I buy and roast for use throughout the year.

                  As for any other specific uses, I should add that for a couple years now, I have been making a Hatch chile Apple Pie for Thanksgiving that has become "the" dessert for our family (See http://chowhound.chow.com/topics/747916 ). Below, I explained our love for the first salsa that has similarly become a tradition. Later today, I have a three pound ribeye (Arctic Meats in Point) that I am going to grill for the Giants' game. I will use a relish of Hatch peppers, grilled onions and garlic, salt, lime, and fresh habaneros as our only condiment. For other thoughts: http://chowhound.chow.com/topics/862641

                  1. re: MGZ

                    Thanks, all for the info on Hatch chiles. They sound like something I will have to try. And that apple chile pie is right up my alley. Love, love, love that whole sweet hot thing.

                    Missy..

                    1. re: MGZ

                      Well, thanks to this discussion, and the links you provided MGZ, I am now the proud owner of 25 lbs of Big Jim Hatch chiles (since the per pound price was so much better for 25 than the 5 or 10 pounds I originally thought I'd get). Will probably be spending most of tomorrow roasting a goodly amount. I do plan on using some fresh over the weekend. It may be time for Goat Mole and a salsa tasting.

                      Missy

                      1. re: missybean

                        Wow! You're going to be busy today. For what it's worth, I noticed some lengths of 1 by 2 oak in the discard bin outside of Sherman's yesterday.

                        To the extent you have some with some red color in the flesh, those are probably the ones that I would eat fresh first. In fact, you might want to saute some slices and add some well beaten eggs for a half-assed, albeit tasty, Westerny omelette.

                        1. re: MGZ

                          I got a little carried away I guess. The Sprout thought there was a live animal in the box they came in as it was BIG, heavy, and pierced with air holes.

                          I have mostly green chiles with several just turning red and a few about half red. Thanks for the advice on how to use them. I roasted a bunch of Matt's plum tomatoes last night which may be a tasty addition. Ooh, and I think I have some cheese from the Mexican grocery, Looks like dinner is set!

                          Mr. Sprout loves checking out the bin near Sherman's. He is always doing some project or another that needs an extra bit of wood. Our outdoor shower has many "decorative" features based on their scraps

                          Since I can see the Squan 125th anniversary parade from my house, I hope to to get grilling while watching the festivities.

                          Missy

                          1. re: missybean

                            Those discards at Sherman's have been fueling the barbecue cooks in my offset for many years now. Drives the neighbors crazy when they wake up to the smells of smoldering wood and ocean air at six in the morning on some random Sunday in July! (Even funnier on those mornings when I start the fire in the dark at four so the ribs are ready for the one o'clock games.) If you know your woods, there's a lot of great stuff there - hard maple, cherry, oak, cedar.

                            Speaking of smells - those roasting chiles are going to drive them crazy over at Mallard Park soon. I can just envision that bunch of old men looking around like crazy trying to figure out how to get some free food! Remember, the first batch should go straight into a brown paper bag for fifteen minutes so you can peel 'em and try 'em right away. Include a couple of the reddening ones early on as well, they'll be a lot of fun with your tomatoes.

                            BTW - next April or May, Berridge Farms will start their presale of the Hatchs. If you like them (and don't have too many still left), it's a good way to get the early delivery at a reduced price.

                            smell will drive 'em crazy over in Mallard Park.

                            1. re: missybean

                              Missy - I hope you and yours are safe. (And, no, my Hatch peppers didn't survive either.)

                              1. re: MGZ

                                MGZ - We were amazingly lucky. Though we intended to stay, we ended up evacuating at the last minute. It was a good thing as some of our neighbors who stayed were captives given limited beach area access. We had really minor damage and since our freezer wasn't opened for the first 5 days and then only to add ice, my chilies, while not pristine, did survive. I'd be happy to share.

                                Missy

                                1. re: missybean

                                  I'm glad to "hear" that. It's been a long, odd couple weeks.

                                  1. re: MGZ

                                    Ain't that the truth. On the rare occasions that I had internet access, I looked for your postings. I hope all is well with you and yours.

                                    1. re: missybean

                                      So, are you going to make that Hatch Chile - Apple Pie? If you do, I decided this year that doubling the walnut crumb top is an upgrade.

                                      BTW - Have you seen this?

                                      http://www.youtube.com/watch?v=ba3VWb...

                                      1. re: MGZ

                                        I did not get a chance to make the Hatch Chile Apple Pie. Things were sort of in flux and I wasn't sure until late in the game what we'd be doing for TD.

                                        I did see that video. This is one of my "favorite" set of pictures.

                                        http://www.rsvlts.com/2012/11/01/a-fi...

            2. Not sure where you are but I suspect that the Morristown Gourmet Market would have them. They have a wide selection of chiles, both fresh and dried. Hatch chiles are very similar to Anaheim.

              1. The Shop Rite in Flemington had a hatch roasting festival last weekend. You might find the peppers there or at a Shop Rite in your area. May be best to phone first.

                http://www.nj.com/hunterdon-county-de...

                1 Reply
                1. re: ambrose

                  Interesting that this article, like so many, makes no reference to the different varieties.

                  "What makes these chilis so special is that they’re only available once a year during the months of August and September."

                  That statement is a bit silly.

                2. I haven't, in the Point Pleasant area, but I dide make a great batch of green chili stew last weekend using poblanos.

                  @castorpman

                  1. I found them in The Fresh Market in Montvale,NJ. About $2 for a quart size container of fresh roasted whole chiles. Anyone know if I can freeze them? I have some recipes planned out but would like to stock up while they are available.

                    1 Reply
                    1. re: agnesrob

                      I usually freeze several pound of them for use throughout the year. After I have blackened the skins over an oak fire, I lay three or four flat on foil, wrap them, and then put a few such packets in a ziplock in the freezer. I do not clean them until I use them.