Have they started the Hatch chile roasting yet? (Albuquerque, Rio Rancho: purchases, live)
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I just finished roasting a small sample batch of Hatch chile from the local market.
They were marked as "Extra Hot".
Got them home and fired up the grill and got it scorching hot to roast/blister the chiles, let steam in a paper bag for 20 minutes and had an easy time of peeling.
IMO - not extra hot. Having grown up in NM and enjoying SW and asian cuisine I enjoy a good burn, but maybe it was this batch. I'd say more like medium hot to hot.
I'd also guess that these are not fresh and 'imported' to CA - not as bursting with that green chile wow factor. I'm jealous of you guys that get them fresh right there.
Going to use these tomorrow on some burgers. Then go back for another batch in a week - see if the quality is any different.
I'd also guess that these are not fresh and 'imported' to CA - not as bursting with that green chile wow factor. I'm jealous of you guys that get them fresh right there.
One of my family members lives in L.A. She says sometimes will see people roasting and selling NM chile on the street. I'm assuming this is during harvest time and those people are driving the chile from NM so in these cases is probably just as a fresh as vendors roasting it in NM. You might ask around if you live in L.A. or if you're truly keen on it let me know and I'll ask her for details.
I just finished roasting a small sample batch of Hatch chile from the local market.
They were marked as "Extra Hot".
Got them home and fired up the grill and got it scorching hot to roast/blister the chiles, let steam in a paper bag for 20 minutes and had an easy time of peeling.
IMO - not extra hot. Having grown up in NM and enjoying SW and asian cuisine I enjoy a good burn, but maybe it was this batch. I'd say more like medium hot to hot.
I'd also guess that these are not fresh and 'imported' to CA - not as bursting with that green chile wow factor. I'm jealous of you guys that get them fresh right there.
Going to use these tomorrow on some burgers. Then go back for another batch in a week - see if the quality is any different.
It is always a hit or miss as to how hot, hot really is. A few years ago our local grocery store was roasting them. I went as soon as the ad came out in the paper and they were not ready yet as they had just started roasting them a few minutes before. Anyway I put my order in and went back the next day to pick them up. I spoke to the produce manager. He informed me they were so hot that his throat burned from the roasting Of course he had some that were not all that hot. Well smart A@@ me thinking I know what hot is and thinking her had no idea. He never lived in Texas, NM or So Ca I thought. Of course I took the ones he claimed were so hot. Shock to me, he knew more than I did. I can eat some pretty hot food, but I had to throw them out: no was in God's Green earth could we have eaten them!!!!! When we get them from the same store in a week or two I will listen and not think I know more than the produce manager.
I live in east Texas but saw this post and had to jump in. WE LOVE ROASTED HATCH CHILI PEPPERS FROM NEW MEXICO! We get them in our stores here in late August through mid September or so, and I always buy a bunch of them and freeze them. Even so, we are out of them before the next season rolls around, which is great because then we really start missing them!
Y'all do it RIGHT!
My husband and I much prefer them hot. We are used to hot foods and that's how we like'em! Both of us have lots of ties to Louisiana (hot stuff), as well as Korean and other Asian foods, not to mention Mexican food and Tex Mex - the hotter the better!
We haven't tried roasting them ourselves. i am not sure we even get in any that are fresh, I think they are always roasted already.
I live in the San Diego, CA, area and do my grocery shopping at Ralphs, which is owned owned by the same parent company that owns Smiths. There are single-day roasting events at several Ralphs in SoCal. Below, is a partial schedule.
Saturday September 7, 2019
711 S. Weir Canyon Rd, Anaheim, CA 92808
Pre-orders for these locations will be open at 10 a.m. on Monday September 2.
&
3601 E. Foothill Blvd, Pasadena, CA 91107
Pre-orders for these locations will be open at 10 a.m. on Monday September 2.
Sunday September 8, 2019
5241 Warner Ave, Huntington Beach, CA 92649
Pre-orders for these locations will be open at 10 a.m. on September 2.
&
659 E. Palomar St, Chula Vista, CA 91911
Pre-orders for these locations will be open at 10 a.m. on September 2.
I live in east Texas but saw this post and had to jump in. WE LOVE ROASTED HATCH CHILI PEPPERS FROM NEW MEXICO! We get them in our stores here in late August through mid September or so, and I always buy a bunch of them and freeze them. Even so, we are out of them before the next season rolls around, which is great because then we really start missing them!
Y'all do it RIGHT!
My husband and I much prefer them hot. We are used to hot foods and that's how we like'em! Both of us have lots of ties to Louisiana (hot stuff), as well as Korean and other Asian foods, not to mention Mexican food and Tex Mex - the hotter the better!
We haven't tried roasting them ourselves. i am not sure we even get in any that are fresh, I think they are always roasted already.
We have roasted out own ever since we moved to Bella Vista until the one store started selling them roasted. It is much better to buy them already roasted in my opinion. As for liking them hot, we do as well, but the ones we got were more than just hot OMG!
It is a chore, but it's one of those old timey chores that the family or a couple can set up shop and do together (like I imagine canning used to be). A couple cold drinks and some music, it turns into good memories and a nice tradition. That said, I've bought them already roasted many times. Needs must.
I oven broiled a batch of bacon wrapped tater tots with a wedge of freshly cut Hatch chile from the market marked as "Hot" (couldn't find the Extra Hot).
I purposely cut the wedges to include the vein for some heat & pop.
Turned out really tasty; just a hint of heat but had a nice background flavor of the green chile coming thru on the chew.
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