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Saw it today in the Albertson's ad. I'm too lazy and slow typing to recreate the list, so here's a link. Please add more sources when available.

Roasting dates for Albertsons: http://www.albertsons.com/2013/07/alb...

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  1. Weiser Farms was roasting them today at Santa Monica Farmer's Mkt. Pick your peppers and they will roast them in the big tumbler while you wait. Had some with scrambled eggs after I got home. Delicious!!

    1 Reply
    1. re: maudies5

      Delicious tonight with Weiser Farms Pee Wee potatoes. Those roasted hatch chilies are incredible.

        1. re: Das Ubergeek

          Crazy that Weiser Farms at the big Santa Monica Farmer's Market was not mentioned. Seriously, even well-known chefs stood in line for those beautiful roasted peppers.

          1. re: maudies5

            could be because weiser farms isn't roasting hatch chiles. they're roasting peppers -- shishito and padron (what's the difference?), but not Hatch.

            1. re: FED

              I cry foul. I walked by the Weiser stand around 0930 and didn't see or smell any chilies - Hatch, shishito, padron or otherwise - roasting. Was I in a different FM?

              1. re: FED

                I promise that Alex Weiser, personally, told me that they were roasting "hatch chiles." I was at 3rd and Arizona also around 0930. They had a big drum which was roasting chiles. One picked the chiles, handed them to Alex and he roasted. This was 2 days ago at the Wed. Farmer's Mkt.

                1. re: maudies5

                  I must have walked by right before or a little after the roasting. I didn't smell a thing. I would have definitely bit because we actually have friends visiting from New Mexico. Would hace been nice to have them compare - shucks!

                  1. re: maudies5

                    They roast "Hatch" chilies just like Harry's Berries sells "San Marzano" tomatoes. Same cultivar, but not the same provenance. When you press the people at Weiser more, they admit that they are not technically "Hatch" chilies. That said, they are still great!

                  2. re: FED

                    padrons have a short season (now, for about 5 weeks). they are meatier, and a little shorter. shishitos are longer, skinnier and have a thinner wall of flesh, and i find them all year at my local asian market, even when they aren't at the farmer's markets. both have that fun feature that every 4th or 5th one is hotter than the rest.

                    1. re: FED

                      Padron chilies are wonderful, I grow them to be prepared the way I've had them prepared in NM...
                      However, they're not Hatch.
                      Hatch chilies are grown in a very tiny town in New Mexico called "Hatch". The entire town, this time of year, is bustling with the harvest...roasting machines in the street. They have a distinct flavor, unmatched by any other.
                      The best way to purchase them is to take the drive. Which I do.

                      1. re: latindancer

                        couple things: you shouldn't prepare padrons the same way you prepare hatch, unless you mean some kind of relleno. most often, hatch chiles are made into a sauce, or chopped into a stew. Padrons, which are much smaller, are usually just blistered and served whole. more important, "hatch" is not a kind of chile, it's geographical appellation that's been attached to one of very many areas in new mexico that grow green chiles. so you can find very good green chiles of the same kind grown outside of the hatch area (arguably even better, depending on the site).

                    2. re: maudies5

                      They may have been roasting Anaheim chiles but they were not roasting Hatch chiles, not on July 31st. SMFM does not allow products to be sold that weren't grown on the inspected land and Hatch chiles (from Hatch) are not harvested in July.

                      Bautista Creek was roasting "Hatch" chiles at the SoCo Farmers Market in Costa Mesa but they were grown in California. The list was only for true Hatch chiles.

                      1. re: Das Ubergeek

                        That's a good compilation. I am gobsmacked that there is only 1, 1 roasting in the IE! Are there no expat New Mexicans in the Inland Empire?

                        1. re: DWB

                          There may have been more, but this is what I could come up with, and I'm an OC-based writer.

                      2. I might get run out of the I love New Mexico Fan club... but over the last couple of years, a wide variety of retailers have sold good quality Hatch chiles by weight. I really don't see any reason to buy a whole sack when...

                        a) It's a LOT of chiles... even someone who makes Chile Verde quite a bit, it's a LOT of chiles

                        b) NO matter how well you pack them, time in the freezer degrades them...

                        For that reason, last year I decided just to forgo the chiles, buy them by weight several times during the season and roast them on our own BBQ (Where They got a WONDERFUL smoke to them!), make them into our favorite dishes fresh and freeze prepared dishes like Chile Verde... I don't like to Can, but canning your own Hatch Chile Relish is another good way to make it through the year.

                        Yes, we missed the chiles in January.... but it gave us something to look forward to in the fall...


                        13 Replies
                        1. re: Dommy

                          Hi Dommy! When you purchase them by weight, where do you get them from? A few years ago my friend and I went half and half with one of the big bushels you get at that High School in La Puente. I still have some in my freezer! I would like to get some and roast my own. Thanks!

                          1. re: WildSwede

                            Last year I got them at Sprouts. You can also get them at Bristol Farms and Whole Foods. Here is the list from Melissas which hosts many of the Chile roasts... wherever they are, they sell them by Weight.



                              1. re: Dommy

                                And Sprouts is listing them in this weeks (starting tomorrow) sale ad!

                                69ยข a pound. I'm new to this so I don't know if that's good or bad, but better to know their price than not : )


                                1. re: happybaker

                                  Not a bad price at ALL... In the post above Albertsons is selling them a 30lb bag for $35! So not only is smarter to buy by weight... but oddly cheaper!!



                                  1. re: Dommy

                                    Holy cow - I had no idea the price was that good!

                                    Awesome. I'll pick some up for this weekend.

                                  2. re: happybaker

                                    Thanks! I may have to stop by tonight. Thanks again!

                              2. re: Dommy

                                and this might get me banned from the state entirely, but several albertsons carry bueno brand frozen green, which is pretty danged good.

                                1. re: FED

                                  LOL! & Sometimes I find cans of Hatch Green Chiles at my 99 cent store... ;)

                                  1. re: Dommy

                                    don't troll me dommy. i'll come looking for you. seriously, the frozen is pretty good. canned green chile (or jarred salsas) are almost always disappointing because the canned picks up a metallic taste and the jarred seems to always be overcooked in the canning phase. give it a try before you scoff.

                                    1. re: FED

                                      Second the Bueno frozen ones. Great flavor and good value for money. I get mine from the Food 4 Less up the street. Since Mrs. O hates sweet peppers but love the spicy ones these guys get used a lot. These are the shreds - Spanish name is escaping me here - so chiles rellenos is out of the question, but I did make a killer chile relleno casserole (remember those?) with them.

                                      I agree that freezing can degrade them - we were given a bag of frozen ones by a friend visiting from Santa Fe, and they just fell apart when they were thawed. I'm going to try to get some from Frieda's roast at the E. Pasadena Ralphs on Saturday and experiment with vacuum-packing them with my FoodSaver before freezing, to see if that helps.

                                2. re: Dommy

                                  So true. I think your practice gives better results and wastes a lot less. Some things are just seasonal. Go figure.

                                3. Surprised to see a small bin of Hatch at Ralphs in Thousand Oaks this morning - I do not remember seeing them in past years. Good size ones, too.

                                  We bought three pounds, and I am hoping to see the huge bins full of chiles at the local Sprouts this weekend. Let the backyard roasting begin.

                                  5 Replies
                                  1. re: nikkihwood

                                    I checked on Sprouts today and they said probably next week...


                                    1. re: Dommy

                                      Frieda's just got their first sample chiles (Big Jims) in yesterday; Melissa's runs the roasts at Sprouts and I assume they're close to getting them in.

                                      1. re: Dommy

                                        For those in north Orange County, Sprouts customer service told me they will have Hatch chile roasting at Brea and Fullerton stores in the next couple of weeks, time/dates TBA

                                        1. re: Dommy

                                          This week's ad for Sprouts has Hatch Green Chiles on sale for 68 Cents a pound.

                                      2. All very interesting reading about the proliferation of places that sell "Hatch" chiles...I'm starting to wonder if we're not seeing something like what's happened in the collector car world to the '57 Chevy (number 8700 of 5200 produced)


                                        1 Reply
                                        1. re: mikester

                                          we certainly are. there are "hatch" chiles being sold that were grown in Mexico, Texas, Arizona and California. the real New Mexican ones have a certificate on the box.

                                        2. when i was at whole foods today they were selling "hatch" chilies. (no idea if they really came from hatch.)
                                          also, whole foods will roast them for you.
                                          no need to buy a huge quatity.
                                          they are in stock now both already roasted and raw.
                                          you can get the quantity that YOU want.

                                          1. So how do you describe the difference in taste between Hatch chiles and Poblanos? Color and shape are obvious. Hatch can be milder or hotter. But what else?

                                            19 Replies
                                            1. re: paulj

                                              Hatch and Poblanos have much different texture in flesh. Poblano flesh tends to hold together a lot better after roasting than hatch. But hatch has this luciousness that is important in dishes like Chile Verde. Hatch also have more of a fruity flavor that lends its self to main dishes...


                                              1. re: Dommy


                                                Just back from the Sprouts in La Canada. They had the hatch chiles BUT, even more exciting - they had them separated by levels of heat. Low, medium and hot. I did not expect that!

                                                So I grabbed a bunch of the "gentle" and a few medium, to play and see.

                                                1. re: happybaker

                                                  How did they know which were low, medium and hot?

                                                  My question stems from the fact that we can eat a plate of shishito peppers and some are benign while others are too hot to consume. Even when we pick from our own pepper plants, we never know; each pepper -- from the same plant! -- seems to have its own personality.

                                                  1. re: liu

                                                    I wondered the exact same thing!

                                                    I'll let you know if they are consistent or not : )

                                                    1. re: happybaker

                                                      Please do...I'm very interested in seeing if the heat can be labeled.

                                                    2. re: liu

                                                      One of the goals of chile research at New Mexico State was consistency. The Hatch growers use, for the most part, seeds that came out of that research. I'm sure the grocers use the grower's labels.

                                                      This grower lists 4 varieties

                                                      Mild (New Mexico 6-4 Variety);
                                                      Medium (Big Jim Variety);
                                                      Hot (Sandia Variety);
                                                      Extra Hot (Lumbre Variety).

                                                      1. re: paulj

                                                        Thanks, paulj, for contributing such information. Four groups seems pretty ambitious and would be very helpful for those of us who enjoy a little heat but not toooo much.

                                                        My categories usually are two: edible/tasty and too late/not enjoyable.

                                                        1. re: paulj

                                                          I'm surprised that there's a large e nough crop to actually export in what seems to be an exponentially larger amount of chiles over past years. New Mexico (and the whole SW) has been suffering through years of drought. Chiles require a fair amount of water, so I guess the farmers have dibbs on water there.

                                                          1. re: bulavinaka

                                                            I found a Santa Fe article about this being a good year, few pests and little crop damage. Hatch valley, I suspect, dependent on irrigation.

                                                            1. re: paulj

                                                              Year after year, in general, we have found peppers pretty easy to grow. They are clean, without pests, and they can remain on the plant for some time without having to be plucked immediately. Also, our crops have been abundant -- without too much work except staking so that the plants stand upright which allows the peppers to stay off the soil.

                                                              There are so many pepper varieties that are wonderful; I remain mystified as to why the Hatch pepper causes such chatter. This year we grew black jalapenos; the color is gorgeous and the taste very smooth. We also found a ghost pepper plant at a Hollywood nursery. That is currently supposed to be the hottest pepper. Although we did not purchase the plant, I can see that this pepper might cause more of a stir than the Hatch. Why all the hoopla for the Hatch?

                                                              1. re: liu

                                                                There's an 'earthiness' that makes the Hatch famous, unlike any other type of chili. They're the base of any of the New Mexico green chili sauces and so when people taste the sauce they're eager to duplicate it with what is indigenous to the area. I've tried many, many chilis over the years and nothing comes close to resembling it.
                                                                The hatch has a very thick wall which allows it to be used in dishes and recipes that other chills are unable to produce as well.

                                                                1. re: latindancer

                                                                  latindancer, thanks for telling us why this chili is so distinct from the others. I will try roasting these next to some others that we have in the garden and see if I can detect this "earthiness" that you refer to.

                                                                  1. re: latindancer

                                                                    hmmm, i think maybe there's a bit of confusion. that's the attribute that's usually used to describe the dried red from Chimayo (and accurately, almost a brick-dust flavor). I've never noticed anything particularly earthy about Hatch ... in about 45 years of eating them.

                                                                    1. re: FED

                                                                      To me 'earthy' is not very descriptive.

                                                                      1. re: FED

                                                                        Hatch chilis are grown along the Rio Grande where the soil is very high in nutrients....different than anywhere else in NM. Once the chili is roasted it only enhances, what is often referred to as 'earthy'....it's what makes the chili very unique. LIke grapes, each has its own unique flavor.
                                                                        The 'dried red' which you're referring to is simply the dried version of the New Mexico green chile that has turned red and ripened and is ground into a powder...'molido' (Chimayo chile).

                                                                        1. re: latindancer

                                                                          i'm well aware of all of that, thanks. lived in n.m. starting in 1958. northern chiles are also grown along the rio grande (espanola, chimayo, etc.). having eaten several megatons of green and red, I'll continue to argue that it takes a very refined palate to differentiate growing areas in green ... and the folks i know who have that palate, seem to prefer mid-rio grande for green and north rio grande for red. go figure.

                                                                          1. re: FED

                                                                            Well, good, then you know what I'm talking about.

                                                                            Without going into any detail, my love of that area and additional residency, has made my palate of all things 'chili' very sensitive with the help of mentors, experience and the indigenous.

                                                                            It's a whole new area, like grapes as I've mentioned, and soon enough the people who love it will become very accustomed to the differences.

                                                                            1. re: latindancer

                                                                              yes, and htere's always been a rivalry between north and south in new mexico. until 10-15 years ago, hatch wasn't anywhere near what it has become today. and i think living mostly in the north, hatch was regarded as a "las cruces chile" :).

                                                              2. re: paulj

                                                                Thanks PaulJ - nice to know the info was legit!

                                                      2. Here's my favorite sandwich: roasted and peeled green chiles (never canned!), Velveeta, and brown bread! Take it for lunch and if it's a warm day the cheese will melt a little. My mom was from New Mexico, and we ate chiles any way we could get them. P.S. For the best green chile with pork, don't adulterate it with tomatoes!

                                                        1 Reply
                                                        1. re: lindsaypinkham

                                                          Mmm, that sounds great, always looking for new ways to serve these great chiles ! Thanks !

                                                        2. Various Gelson's in the Southland are roasting hatch chilis:


                                                          I saw a large display of hatch chilis instore today at Gelson's, Westlake Village.

                                                          5 Replies
                                                          1. re: liu


                                                            No grocer has roasted at a Conejo Valley location before.

                                                            To backyard roast, or to go to Gelson's...hmmm

                                                            Thank you, Liu!

                                                            1. re: nikkihwood

                                                              Hi, nikkihwood!

                                                              I am seeing a lot more displays of hatch chilis this year than I have in years past. I wonder if there is something "different" about this year that makes this crop so bountiful...or perhaps demand is up?

                                                              By the way, the Gelson's Westlake hatch display case in the produce section offers a hatch chili powder in a small plastic jar. I purchased some and it is very hot and quite tasty!

                                                              1. re: liu

                                                                My guess is marketing that has, over the course of a few years, produced sufficient name recognition. That, and bountiful crop.

                                                                1. re: paulj

                                                                  Paulj is right, Liu - I would agree it's heavy marketing. And heavy demand from New Mexico vacationers who experienced Hatch chiles and wanted to cook with them at home.

                                                                  Thank you for the chili powder tip. I actually schlepped fresh chiles to North Carolina last year [though you can find Hatch in Raleigh supermarkets. They sell out fast.]. The powder is a better solution.

                                                                  1. re: nikkihwood

                                                                    nikkihwood, the Hatch chili powder is Melissa brand...just less than $4.00 for the jar...plenty 'til next season. It has a nice heat about it and I like the aroma.

                                                          2. http://www.seriouseats.com/2011/01/ho...
                                                            A Serious Eats recipe for NM chile verde. Be sure to read the comments.

                                                            1. I even saw an ad for Hatch chiles at the 99 cent store

                                                              2 Replies
                                                              1. re: TruJavaLvr


                                                                When and where?! Recently?

                                                                1. re: happybaker

                                                                  Beginning of the week, a friend txt'd me the pic. I couldn't believe, but there it was... And it said "Hatch". Esp since I just rec'd my roasted chiles from El Rey.

                                                              2. Found some at noon - Palo Alto Whole Foods.