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Hatch Chili Peppers (Merged Topic)

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4 minutes ago, IowaDee said:

It very possible that the Hatch chilies I've had are not the real thing.  They are all from an Iowa based grocery chain.  By the time they get here, they are a bit wilted and flaccid.....that sounds like an ad for Viagra doesn't it?  I've seen poblano plants for sale and a large garden center so next year I shall experiment with a couple of them

I was just in the big city grocery store today and saw some very flaccid...very sad chilies and they were labeled Hatch chilies.  So, yours very well could be true Hatch...but just in a sad state by the time they get to you.  That being said, when I order fresh ones from Hatch, NM they stay good for at least a couple of weeks if not more--and would stay longer in the fridge.

 

If I'm not mistaken, it's kind of like champagne....Hatch chilies are only Hatch chilies when they come from Hatch, New Mexico.  I guess I'm repeating what Katie said (so much better than I'm doing by the way).

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The Hatch I've been getting at Harris Teeter have been fresh and not wilted at all. You can buy them loose, as many or few as you like at $1.29 a pound. Once cooked they have that distinctive Hatch flavor I had only experienced with canned ones before. The fresh ones are better, but they are the same pepper.

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5 hours ago, IowaDee said:

I used to grow Anaheim chiles.  To my taste they are the closet ones to Hatch.  Picked some at the green stage but they were so much better if left to  ripen to that rich, red shade.  Just like the difference between green bells and red ones.  Now that I buy all my  peppers,  I usually grab poblanos.  Makes me want to plant one next year and let some chilies  vine ripen.  I know ripe ones are dried and become anchos but I want to taste them before they are dried.  Anyone done that?

I have. It's been a few years, we moved into a house with a very small yard and I've been reduced to growing a couple jalapenos and cayennes. Ripend poblanos lose the grassy  taste and are sweeter. I've used them for chile rellenos. I've also smoke dried them over pecan with good results.  My home grown poblanos were smaller than I've bought in the Mexican market or grocery store.  

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My local Vons' grocery is promoting Hatch Chile Days with roasting happening on Aug. 11th. 

Didn't this just happen?

I am getting old.:sad: :laugh:

 

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Posted (edited)

Yes it seems more grocery stores here in the LA and Orange County area are doing roasting events. I wonder how far that unique scent travels? They are not a passion of mine but I do like that it gets people excited and thinking outside their boxes. 


Edited by heidih (log)
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The annual Hatch chile roast up here is next weekend.  I go every year, but last year bought a bag of the "mild" roasted chilies and they were anything but.  I better taste them first this year.  It's quite the scene seeing them hoist up box after box and dump them into the rotating fryer.  It sort of looks like a big round bingo ball drum.  The aroma is fantastic. 

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The ones I bought last year were insanely hot. Pretty tasty too. 

 

That was at a local grocery store called Lucky's. They had a chile roaster in the parking lot. They sold mostly local produce but had a nice selection of cheeses and big selection of different kinds of bacon. And the best olive bar I've been to. Sadly, they closed up this spring.

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I get mine from our local DeLeon foods, a combination grocery and café.  And by the way the most authentic Mexican food in our region.  These are photos from last year's chile roast

IMG_0085.JPGIMG_0088.JPGIMG_0095.JPG

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I've just been reading this thread and I have to say, the scent of roasting chiles, Hatch or otherwise, is one of my favorites. Who was it that said earlier that if Glade made a roasted chile air freshener it would be a sell-out success? What about perfume? I'd buy that! I recall shopping a couple of miles from where they were roasting chiles and I could smell that fragrance as if it were right next door. It draws you in like no other aroma.

 

But now that we live in México I've become a fan of poblanos, which are large and thick-fleshed and roast beautifully. One tip I learned from our Spanish teacher is to rub the raw chiles with a little bit of oil before you roast them--it makes the skin bubble and separate from the flesh quickly. I roast mine directly on the burners of my gas stove. I agree it's tedious to roast a large quantity that way, but I think the outcome is better. I imagine it would also work with Hatch chiles, especially if you're worried that they are thin-fleshed. And if you are able to select your chiles individually, try to get flat ones with a long stem--they roast better with no curvy parts, and the stem gives you a good handle (until you burn it off, which I do frequently).

 

Now I'm hungry for a New Mexican chile-cheeseburger!

 

Nancy in Pátzcuaro

 

 

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