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HATCH CHILE ROASTING 2013

  • d

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. The original comment has been removed
          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...

                          --Dommy!

                          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.

                              http://www.melissas.com/Products/Prod...

                              --Dommy!

                                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 : )

                                  http://specials.sprouts.com/Shop/Week...

                                  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!!

                                    *dances!*

                                    --Dommy!

                                    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.