Our local Hatch chile "season" started here earlier this week. I'm
speaking of the Southern Sacramento Valley when I say here. The Raley's
chain of supermarkets brings them in every year at about this time for a
brief period. So I picked up a couple of pounds and charcoal-grilled and
peeled them. I'm on my 3rd day of chile verde based meals. The New
Mexico chiles have more flavor and are easier to peel then our more
local Anaheims. So, does any body else in other parts of the country
have a Hatch chile "season" or for other fresh green chiles from New
Mexico? (I'm not asking New Mexicans of course.)

D.M.

Don Martinich wrote:
> Our local Hatch chile "season" started here earlier this week. I'm
> speaking of the Southern Sacramento Valley when I say here. The Raley's
> chain of supermarkets brings them in every year at about this time for a
> brief period. So I picked up a couple of pounds and charcoal-grilled and
> peeled them. I'm on my 3rd day of chile verde based meals. The New
> Mexico chiles have more flavor and are easier to peel then our more
> local Anaheims. So, does any body else in other parts of the country
> have a Hatch chile "season" or for other fresh green chiles from New
> Mexico? (I'm not asking New Mexicans of course.)
>
> D.M.

Here in way-the-heck-south Texas our local supermarket chain is stocking
Hatch chiles.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder > wrote:

>Here in way-the-heck-south Texas our local supermarket chain is stocking
>Hatch chiles.

I would think in Texas you might get chiles from Dell City.

Maybe they still just call them "Hatch Chiles", to the consternation
of the Tejanos.

S.

On Aug 22, 9:40*pm, (Steve Pope) wrote:
> Janet Wilder > wrote:
>
> >Here in way-the-heck-south Texas our local supermarket chain is stocking
> >Hatch chiles.
>
> I would think in Texas you might get chiles from Dell City.
>
> Maybe they still just call them "Hatch Chiles", to the consternation
> of the Tejanos.
>
> S.

Yep. Northern Colo. Many summer-time roadside produce stands have
them. Wife and I spend an afternoon peeling and freezing a bushel in
2 cup quantities (plastic bags) for use the rest of the year.
Unfortunately, they usually only last until about Jan. Use mostly in
a green pork chile recipe, that calls for two cups per recipe. Make
double recipes most of the time and freeze what we don't eat. Huevos,
green enchiladas, burritos, I can hardly wait. Don't rub your eyes !!

jon

When we lose, I eat. When we win, I eat. I also eat when we're
rained out.
--Tommy Lasorda

jon > wrote:

>On Aug 22, 9:40*pm, (Steve Pope) wrote:

>> Maybe they still just call them "Hatch Chiles", to the consternation
>> of the Tejanos.

>Yep. Northern Colo. Many summer-time roadside produce stands have
>them.

I'm confused -- do you mean Dell City, or Hatch?

Steve

Don Martinich wrote:
> Our local Hatch chile "season" started here earlier this week. I'm
> speaking of the Southern Sacramento Valley when I say here. The Raley's
> chain of supermarkets brings them in every year at about this time for a
> brief period. So I picked up a couple of pounds and charcoal-grilled and
> peeled them. I'm on my 3rd day of chile verde based meals. The New
> Mexico chiles have more flavor and are easier to peel then our more
> local Anaheims. So, does any body else in other parts of the country
> have a Hatch chile "season" or for other fresh green chiles from New
> Mexico? (I'm not asking New Mexicans of course.)

Don, at which Raleys store? I checked my local one in S. Natomas and
they didn't have them. Sure would like to buy up a batch o' hatch!

TammyM

TammyM wrote:

>> Our local Hatch chile "season" started here earlier this week. I'm
>> speaking of the Southern Sacramento Valley when I say here. The Raley's
>> chain of supermarkets brings them in every year at about this time for a
>> brief period. So I picked up a couple of pounds and charcoal-grilled and
>> peeled them. I'm on my 3rd day of chile verde based meals. The New Mexico
>> chiles have more flavor and are easier to peel then our more local
>> Anaheims. So, does any body else in other parts of the country have a
>> Hatch chile "season" or for other fresh green chiles from New Mexico?
>> (I'm not asking New Mexicans of course.)
>
> Don, at which Raleys store? I checked my local one in S. Natomas and they
> didn't have them. Sure would like to buy up a batch o' hatch!

Lin picked up some hot Hatch chiles and some mild Hatch chiles at the Raleys
in Lincoln just yesterday. When did you check your Natomas store?

Bob

Don Martinich wrote:
> Our local Hatch chile "season" started here earlier this week. I'm
> speaking of the Southern Sacramento Valley when I say here. The Raley's
> chain of supermarkets brings them in every year at about this time for a
> brief period. So I picked up a couple of pounds and charcoal-grilled and
> peeled them. I'm on my 3rd day of chile verde based meals. The New
> Mexico chiles have more flavor and are easier to peel then our more
> local Anaheims. So, does any body else in other parts of the country
> have a Hatch chile "season" or for other fresh green chiles from New
> Mexico? (I'm not asking New Mexicans of course.)
>
> D.M.



Oooh, yeah! One of our local garden centers is owned by a Mexican
family and they have begun roasting their Hatch chiles in three big
rotating wire cages. You can smell it as you drive by and it makes me
turn into their parking lot quite often.

If you drive along Denver's Federal Blvd (the Hispanic section, not the
Vietnamese section) there are roasters and stands set up on nearly every
corner for a mile or so.

Time to think about chiles for the freezer.

gloria p

Gloria wrote:

> If you drive along Denver's Federal Blvd (the Hispanic section, not the
> Vietnamese section) there are roasters and stands set up on nearly every
> corner for a mile or so.
>
> Time to think about chiles for the freezer.

I did consider buying chiles for the freezer, and Lin brought it up
yesterday, but I think I like the idea of only having them as a seasonal
treat.

Bob

Janet Wilder wrote:

>
> Here in way-the-heck-south Texas our local supermarket chain is stocking
> Hatch chiles.
>



I'd be much less surprised to see New Mexico chiles in Texas than I
would be to see them in Massachusetts or Maine!

gloria p

Bob Terwilliger wrote:
> Gloria wrote:
>
>> If you drive along Denver's Federal Blvd (the Hispanic section, not the
>> Vietnamese section) there are roasters and stands set up on nearly every
>> corner for a mile or so.
>>
>> Time to think about chiles for the freezer.
>
> I did consider buying chiles for the freezer, and Lin brought it up
> yesterday, but I think I like the idea of only having them as a seasonal
> treat.
>
> Bob
>
>
>


But it's so good to be able to reach into the freezer
in the cold of winter to shave off some peppers from the
frozen blocks to make any kind of chili.

I even put an occasional dollop in homemade chicken soup.

gloria p

Bob Terwilliger wrote:
> Gloria wrote:
>
> > If you drive along Denver's Federal Blvd (the Hispanic section, not the
> > Vietnamese section) there are roasters and stands set up on nearly every
> > corner for a mile or so.
> >
> > Time to think about chiles for the freezer.
>
> I did consider buying chiles for the freezer, and Lin brought it up
> yesterday, but I think I like the idea of only having them as a seasonal
> treat.
>
> Bob

Sounds alright but what about canned VS. frozen, when you wan't it.
YAYYYY!
FROZEN WINS!!

Gloria P wrote:
> Bob Terwilliger wrote:
> > Gloria wrote:
> >
> >> If you drive along Denver's Federal Blvd (the Hispanic section, not the
> >> Vietnamese section) there are roasters and stands set up on nearly every
> >> corner for a mile or so.
> >>
> >> Time to think about chiles for the freezer.
> >
> > I did consider buying chiles for the freezer, and Lin brought it up
> > yesterday, but I think I like the idea of only having them as a seasonal
> > treat.
> >
> > Bob
> >
> >
> >
>
>
> But it's so good to be able to reach into the freezer
> in the cold of winter to shave off some peppers from the
> frozen blocks to make any kind of chili.
>
> I even put an occasional dollop in homemade chicken soup.
>
> gloria p

Lots of black pepper onion and chilies

I think putting the onion and chilies at the last is best.

Gloria P wrote:
> Don Martinich wrote:
> > Our local Hatch chile "season" started here earlier this week. I'm
> > speaking of the Southern Sacramento Valley when I say here. The Raley's
> > chain of supermarkets brings them in every year at about this time for a
> > brief period. So I picked up a couple of pounds and charcoal-grilled and
> > peeled them. I'm on my 3rd day of chile verde based meals. The New
> > Mexico chiles have more flavor and are easier to peel then our more
> > local Anaheims. So, does any body else in other parts of the country
> > have a Hatch chile "season" or for other fresh green chiles from New
> > Mexico? (I'm not asking New Mexicans of course.)
> >
> > D.M.
>
>
>
> Oooh, yeah! One of our local garden centers is owned by a Mexican
> family and they have begun roasting their Hatch chiles in three big
> rotating wire cages. You can smell it as you drive by and it makes me
> turn into their parking lot quite often.
>
> If you drive along Denver's Federal Blvd (the Hispanic section, not the
> Vietnamese section) there are roasters and stands set up on nearly every
> corner for a mile or so.
>
> Time to think about chiles for the freezer.
>
> gloria p

There is that stand on federal on the east side, on the hill, they
advertise hatch yet I never seen them have it, to my understanding.

Anyway the owner (the ass ALWAYS in the pickup) always displayin his 1
3 5 or so thousands of dollars, duhhrr, who is ALWAYS drunk and drives
very drunk.

Federal is tough enough to drive as it is without the drunk drivers.
Anyway, he threatens his employees, and jacks up the prices while
other dealers do the going rate until the last bushel.

I say this because I love roasted green chile, because buying it and
having it roasted and the smells is heavenly, but getting mad because
some owner watches over the people working
there like a paronoid idio,t and threatens employees for 'stated'
obvious flaws on his part,
really really should not be making easy money.

Another thing, they have always intend to under roast their chilis,
watch that at any stand though, ask then to roast them, and then roast
them some more.

Tell them to do it how they would like it. give a little tip if it
works out well !

Gloria P wrote:
> Bob Terwilliger wrote:
> > Gloria wrote:
> >
> >> If you drive along Denver's Federal Blvd (the Hispanic section, not the
> >> Vietnamese section) there are roasters and stands set up on nearly every
> >> corner for a mile or so.
> >>
> >> Time to think about chiles for the freezer.
> >
> > I did consider buying chiles for the freezer, and Lin brought it up
> > yesterday, but I think I like the idea of only having them as a seasonal
> > treat.
> >
> > Bob
> >
> >
> >
>
>
> But it's so good to be able to reach into the freezer
> in the cold of winter to shave off some peppers from the
> frozen blocks to make any kind of chili.
>
> I even put an occasional dollop in homemade chicken soup.
>
> gloria p

Throw some tortilla chips in there also and have tortilla soup

squirltop > wrote in

> I say this because I love roasted green chile, because buying
> it and having it roasted and the smells is heavenly, but
> getting mad because some owner watches over the people working
> there like a paronoid idio,t and threatens employees for
> 'stated' obvious flaws on his part,
> really really should not be making easy money.
>
> Another thing, they have always intend to under roast their
> chilis, watch that at any stand though, ask then to roast
> them, and then roast them some more.
>
> Tell them to do it how they would like it. give a little tip
> if it works out well !

Last year a few of the King Soopers stores were roasting 3 varities
of green chile for $1 a #. I got some of the medium and fire hot.
Hmmmmmm both were excellent. I hope they do it again this year!

> > Bob Terwilliger wrote:

> > > I did consider buying chiles for the freezer, and Lin brought it up
> > > yesterday, but I think I like the idea of only having them as a seasonal
> > > treat.
> > >
> > > Bob
> > >
> >
But if you don't have them in the freezer then you don't get tamales at
Christmas. Chile season is long over when tamale season rolls around.

marcella

"Gloria P" > wrote in message
...
> Don Martinich wrote:
>> Our local Hatch chile "season" started here earlier this week. I'm
>> speaking of the Southern Sacramento Valley when I say here. The Raley's
>> chain of supermarkets brings them in every year at about this time for a
>> brief period. So I picked up a couple of pounds and charcoal-grilled and
>> peeled them. I'm on my 3rd day of chile verde based meals. The New Mexico
>> chiles have more flavor and are easier to peel then our more local
>> Anaheims. So, does any body else in other parts of the country have a
>> Hatch chile "season" or for other fresh green chiles from New Mexico?
>> (I'm not asking New Mexicans of course.)
>>
>> D.M.
>
>
>
> Oooh, yeah! One of our local garden centers is owned by a Mexican family
> and they have begun roasting their Hatch chiles in three big rotating wire
> cages. You can smell it as you drive by and it makes me turn into their
> parking lot quite often.
>
> If you drive along Denver's Federal Blvd (the Hispanic section, not the
> Vietnamese section) there are roasters and stands set up on nearly every
> corner for a mile or so.
>
> Time to think about chiles for the freezer.
>
> gloria p

Our Sunflower Market (South Colorado Blvd) has been roasting in the parking
lot also. Another that fills the air is on South University Blvd. at
Arapahoe. But you are right, Federal Blvd has more true atmosphere.

Dale P

On Aug 23, 8:28*am, (Steve Pope) wrote:
> jon > wrote:
> >On Aug 22, 9:40*pm, (Steve Pope) wrote:
> >> Maybe they still just call them "Hatch Chiles", to the consternation
> >> of the Tejanos.
> >Yep. *Northern Colo. *Many summer-time roadside produce stands have
> >them. *
>
> I'm confused -- do you mean Dell City, or Hatch?
>
> Steve

Hatch's
jon

Dale P wrote:
> "Gloria P" > wrote in message

>>
>> Time to think about chiles for the freezer.
>>
>> gloria p
>
> Our Sunflower Market (South Colorado Blvd) has been roasting in the
> parking lot also. Another that fills the air is on South University
> Blvd. at Arapahoe. But you are right, Federal Blvd has more true
> atmosphere.
>
> Dale P



"Our" Sunflower (Arapahoe and Parker Rd.) had a roaster going this
weekend but I think they were just rotating the drum because I couldn't
see any flame or smell any roasting going on. Some of the farmers'
markets have also had them. Daughter and I usually prepare a bushel or
two for her house and ours and to share with her brother.

We buy ours at Nick's Garden Center on Chambers just north of Iliff.
Good price, good selection (mild/medium/hot/extra hot.)

gloria p

On Sun, 23 Aug 2009 11:46:27 -0600, Gloria P wrote:

> Bob Terwilliger wrote:
>> Gloria wrote:
>>
>>> If you drive along Denver's Federal Blvd (the Hispanic section, not the
>>> Vietnamese section) there are roasters and stands set up on nearly every
>>> corner for a mile or so.
>>>
>>> Time to think about chiles for the freezer.
>>
>> I did consider buying chiles for the freezer, and Lin brought it up
>> yesterday, but I think I like the idea of only having them as a seasonal
>> treat.
>>
>> Bob
>>
>
> But it's so good to be able to reach into the freezer
> in the cold of winter to shave off some peppers from the
> frozen blocks to make any kind of chili.
>
> I even put an occasional dollop in homemade chicken soup.
>
> gloria p

that would be my thought as well.

your pal,
blake

Marcella Peek wrote:
>
> > > Bob Terwilliger wrote:
>
> > > > I did consider buying chiles for the freezer, and Lin brought it up
> > > > yesterday, but I think I like the idea of only having them as a seasonal
> > > > treat.
> > > >
> > > > Bob
> > > >
> > >
> But if you don't have them in the freezer then you don't get tamales at
> Christmas. Chile season is long over when tamale season rolls around.
>
> marcella

Everyone around here in NM buys the large bags (35--50 lbs) of green
chile, roasts them or has them roasted by the supermarket and prepares
them (removes the charred skins and seeds) for....freezing!

That's what's done and it works perfectly. Have tried drying them but a
lot of flavour seems to be lost. Freezing is good!

sandi wrote:
>
> squirltop > wrote in
>
> > I say this because I love roasted green chile, because buying
> > it and having it roasted and the smells is heavenly, but
> > getting mad because some owner watches over the people working
> > there like a paronoid idio,t and threatens employees for
> > 'stated' obvious flaws on his part,
> > really really should not be making easy money.
> >
> > Another thing, they have always intend to under roast their
> > chilis, watch that at any stand though, ask then to roast
> > them, and then roast them some more.
> >
> > Tell them to do it how they would like it. give a little tip
> > if it works out well !
>
> Last year a few of the King Soopers stores were roasting 3 varities
> of green chile for $1 a #. I got some of the medium and fire hot.
> Hmmmmmm both were excellent. I hope they do it again this year!


Wow! A dollar a pound for roasting is extortionate. The supermarkets
locally roast a bag for free. Some of the smaller purveyors will charge
something for roasting a bag (35 or 50 lbs), but not nearly that.

In article >,
TammyM > wrote:

> Don Martinich wrote:
> > Our local Hatch chile "season" started here earlier this week. I'm
> > speaking of the Southern Sacramento Valley when I say here. The Raley's
> > chain of supermarkets brings them in every year at about this time for a
> > brief period. So I picked up a couple of pounds and charcoal-grilled and
> > peeled them. I'm on my 3rd day of chile verde based meals. The New
> > Mexico chiles have more flavor and are easier to peel then our more
> > local Anaheims. So, does any body else in other parts of the country
> > have a Hatch chile "season" or for other fresh green chiles from New
> > Mexico? (I'm not asking New Mexicans of course.)
>
> Don, at which Raleys store? I checked my local one in S. Natomas and
> they didn't have them. Sure would like to buy up a batch o' hatch!
>
> TammyM

I'm in Davis so I drive to the Woodland Bel Air. Good luck-

Don

In article >,
TammyM > wrote:

> Don Martinich wrote:
> > Our local Hatch chile "season" started here earlier this week. I'm
> > speaking of the Southern Sacramento Valley when I say here. The Raley's
> > chain of supermarkets brings them in every year at about this time for a
> > brief period. So I picked up a couple of pounds and charcoal-grilled and
> > peeled them. I'm on my 3rd day of chile verde based meals. The New
> > Mexico chiles have more flavor and are easier to peel then our more
> > local Anaheims. So, does any body else in other parts of the country
> > have a Hatch chile "season" or for other fresh green chiles from New
> > Mexico? (I'm not asking New Mexicans of course.)
>
> Don, at which Raleys store? I checked my local one in S. Natomas and
> they didn't have them. Sure would like to buy up a batch o' hatch!
>
> TammyM

I'm in Davis so I drive to the Woodland Bel Air. Good luck-

Don

On Aug 24, 7:16*pm, Arri London > wrote:
> Marcella Peek wrote:
>
> > > > Bob Terwilliger wrote:
>
> > > > > I did consider buying chiles for the freezer, and Lin brought it up
> > > > > yesterday, but I think I like the idea of only having them as a seasonal
> > > > > treat.
>
> > > > > Bob
>
> > But if you don't have them in the freezer then you don't get tamales at
> > Christmas. *Chile season is long over when tamale season rolls around..
>
> > marcella
>
> Everyone around here in NM buys the large bags (35--50 lbs) of green
> chile, roasts them or has them roasted by the supermarket and prepares
> them (removes the charred skins and seeds) for....freezing!
>
> That's what's done and it works perfectly. Have tried drying them but a
> lot of flavour seems to be lost. Freezing is good!

Dry the reds and freeze the greens, right? Though you can certainly
freeze the reds too. Two liter soda bottles are great for freezing
chilies and fish. Cover them with water and eliminate freezer burn.

--Bryan

Don Martinich wrote:
> In article >,
> TammyM > wrote:
>
>> Don Martinich wrote:
>>> Our local Hatch chile "season" started here earlier this week. I'm
>>> speaking of the Southern Sacramento Valley when I say here. The Raley's
>>> chain of supermarkets brings them in every year at about this time for a
>>> brief period. So I picked up a couple of pounds and charcoal-grilled and
>>> peeled them. I'm on my 3rd day of chile verde based meals. The New
>>> Mexico chiles have more flavor and are easier to peel then our more
>>> local Anaheims. So, does any body else in other parts of the country
>>> have a Hatch chile "season" or for other fresh green chiles from New
>>> Mexico? (I'm not asking New Mexicans of course.)
>> Don, at which Raleys store? I checked my local one in S. Natomas and
>> they didn't have them. Sure would like to buy up a batch o' hatch!
>>
>> TammyM
>
> I'm in Davis so I drive to the Woodland Bel Air. Good luck-
>
> Don

Thanks, Don, appreciate the tip.

TammyM

Bobo Bonobo® wrote:
>
> On Aug 24, 7:16 pm, Arri London > wrote:
> > Marcella Peek wrote:
> >
> > > > > Bob Terwilliger wrote:
> >
> > > > > > I did consider buying chiles for the freezer, and Lin brought it up
> > > > > > yesterday, but I think I like the idea of only having them as a seasonal
> > > > > > treat.
> >
> > > > > > Bob
> >
> > > But if you don't have them in the freezer then you don't get tamales at
> > > Christmas. Chile season is long over when tamale season rolls around.
> >
> > > marcella
> >
> > Everyone around here in NM buys the large bags (35--50 lbs) of green
> > chile, roasts them or has them roasted by the supermarket and prepares
> > them (removes the charred skins and seeds) for....freezing!
> >
> > That's what's done and it works perfectly. Have tried drying them but a
> > lot of flavour seems to be lost. Freezing is good!
>
> Dry the reds and freeze the greens, right? Though you can certainly
> freeze the reds too. Two liter soda bottles are great for freezing
> chilies and fish. Cover them with water and eliminate freezer burn.
>
> --Bryan


The reds have always dried better than the greens for me. We do freeze
fresh reds too when they are cheap. There is a difference in taste
between frozen and dried red but not the complete loss of taste with
dried green.