Hatch Chiles should be available any day now..

coltle6920
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coltle6920

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Around here they become available from mid August to mid October. I was told that Hatch Chiles were just anaheim peppers and just originated in Hatch Mexico. I don't care what you call them. They are to die for. The farmers market near me sells 1/2 bushel for $15 which includes roasting if wanted.

I let them cool down and lightly remove what skin will easily come off. I like to marinate them in oil and plenty of garlic salt.I use my Foodsaver vacuum sealer to bag 8-10 peppers and put them in the freezer.

I'm a person of simple wants and means. A meal can consist of just a baked potato or even a bag of pretzels and a beer. Sometimes I think I'll make a nice roast beef sandwich layered with Hatch Chiles and end up eating just the chiles like pickles out of a jar.Hatch Chiles are like Lay's potato chips. Can't eat just one! I admit it. I'm addicted to them.

I've tried to stock up enough to make it until the next season but it never works. That's okay because waiting for the new season to begin just makes them taste that much better.
 
Our local Mexican restaurant. Arribas, Roasted then outside all Sunday night!! Drew quite a crowd.
Jim
 
coltle6920 said:
I was told that Hatch Chiles were just anaheim peppers and just originated in Hatch Mexico. I don't care what you call them. They are to die for.
Click to expand...


Ahem. That would be Hatch, New Mexico, sir. That's just 50 miles up the road from me and definitely a part of the good 'ole USA. ;)
 
coltle6920 said:
Around here they become available from mid August to mid October. I was told that Hatch Chiles were just anaheim peppers and just originated in Hatch Mexico. I don't care what you call them. They are to die for. The farmers market near me sells 1/2 bushel for $15 which includes roasting if wanted.

I let them cool down and lightly remove what skin will easily come off. I like to marinate them in oil and plenty of garlic salt.I use my Foodsaver vacuum sealer to bag 8-10 peppers and put them in the freezer.

I'm a person of simple wants and means. A meal can consist of just a baked potato or even a bag of pretzels and a beer. Sometimes I think I'll make a nice roast beef sandwich layered with Hatch Chiles and end up eating just the chiles like pickles out of a jar.Hatch Chiles are like Lay's potato chips. Can't eat just one! I admit it. I'm addicted to them.

I've tried to stock up enough to make it until the next season but it never works. That's okay because waiting for the new season to begin just makes them taste that much better.
Click to expand...

"They are to die for" - no they're not, but Hatch chiles are good in many dishes. They have much flavor and little in the way of heat and I guess that's what gives them their appeal. I scorch them outside on a grill to loosen the skin and make it easy to peel off. Maybe doing the same indoors on a griddle will work as well.

If you've never been to the Hatch Chile Festival in Hatch, New Mexico over the Labor Day weekend, it's well worth attending, at least once. Many salsas and hot sauces are available, stuff you won't find anywhere else.
 
Sure glad that you know the value of real Hatch chile.

Seems that there is a bit of a pissing contest between our fair New Mexico and your Governor up there in Colorado as to who grows the best chile. We always win, hands down.
 
Hatch Chilies originated in Hatch NEW Mexico; my wife's family is from Cuba NM and Sandoval County (their last name IS Sandoval). Those are great peppers for flavor and do not confuse them with the cheaper Anaheim from CA
 
I went through Hatch back in March. I stopped and loaded up on dried chiles and green and red chili powder. I've also bought them fresh here in Texas and dried them myself. I tied them into Ristras and hung them out in the "Texas Heat". Worked great. Buy them when you can.
 
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Owh wee. I love hot stuff but just got thru esophagus surgery for acid reflux last Thursday. Soft diet for me for a month.
Tempted to get a few and smoke the bad ju ju out of my body, kind of like an exorcism.
 
And a fellow here (Thanks Bob!) just sent me 22 Ghost peppers to add to my Pixie Dust pepper mix; hoping to add some Reapers or at least some Trinidad Scorpions to the blend...............................and yes, I have GERD, but reduced tomato sauce like pizza sauce kills me more than hot peppers
 
Your assessment is very shortsighted.

The Hatches version SELLS more due to a well funded publicity campaign. The Colorado version TASTES better. Your call.:D

Sistema1927 said:
Sure glad that you know the value of real Hatch chile.

Seems that there is a bit of a pissing contest between our fair New Mexico and your Governor up there in Colorado as to who grows the best chile. We always win, hands down.
Click to expand...
 
Sistema1927 said:
Sure glad that you know the value of real Hatch chile.

Seems that there is a bit of a pissing contest between our fair New Mexico and your Governor up there in Colorado as to who grows the best chile. We always win, hands down.
Click to expand...

Correction:

In a blind taste test chiles raised in Pueblo County, Colorado, were preferred by 57% of all doing the tasting, and that included more than half New Mexico residents.

Chiles from Hatch, New Mexico, have a good reputation that is well earned; excellent chiles by any measure. But the fact remains that Pueblo County chiles are consistently preferred in side-by-side taste testing.

If you want really good chiles come to Pueblo, Colorado, for the annual chile and frijole festival! With Labor Day weekend coming up soon the chile growers will be setting up roasters all over town soon, and you will find a nice selection of Pueblo Anaheim, Big Jim, and other varieties to suit any taste.

If for some reason you can't get to Pueblo feel free to get your chiles from Hatch, and you will have very good chiles for all your needs. But the best will still be those raised in Pueblo County, Colorado.
 
LoboGunLeather said:
Correction:

In a blind taste test chiles raised in Pueblo County, Colorado, were preferred by 57% of all doing the tasting, and that included more than half New Mexico residents.

Chiles from Hatch, New Mexico, have a good reputation that is well earned; excellent chiles by any measure. But the fact remains that Pueblo County chiles are consistently preferred in side-by-side taste testing.

If you want really good chiles come to Pueblo, Colorado, for the annual chile and frijole festival! With Labor Day weekend coming up soon the chile growers will be setting up roasters all over town soon, and you will find a nice selection of Pueblo Anaheim, Big Jim, and other varieties to suit any taste.

If for some reason you can't get to Pueblo feel free to get your chiles from Hatch, and you will have very good chiles for all your needs. But the best will still be those raised in Pueblo County, Colorado.
Click to expand...

I've never eaten a bad pepper; they're all good.
 
Seems that there is a bit of a pissing contest between our fair New Mexico and your Governor up there in Colorado as to who grows the best chile. We always win, hands down.
Click to expand...

If you say so...As long as I can get them I don't care where they're grown. I'll have to ask if ours are local grown.
 
moosedog said:
Owh wee. I love hot stuff but just got thru esophagus surgery for acid reflux last Thursday. Soft diet for me for a month.
Tempted to get a few and smoke the bad ju ju out of my body, kind of like an exorcism.
Click to expand...

The market where I buy them had different levels of heat. Unless something is missing none of the peppers had anymore heat than siriracha.
 
They are very good, and BlueRidgeBoy is a new convert. Nothing like true NM chile, especially from Hatch. We look forward to fall every year for the fresh roasted chile and cooler temps.
 
Peak53 said:
The Hatches version SELLS more due to a well funded publicity campaign. The Colorado version TASTES better. Your call.:D
Click to expand...

Doesn't matter to me whose pepper tastes better. I like the ones I get just fine.

That's what I like about food threads. Someone is always bragging about who has the best chili,best pizza or best hoagie. Enjoy what you have and don't worry about what others have.

It's all good!
 
I bought my Hatch from these folks.
They are roasting out in the parking lot.

Hatch chile refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico. The soil and growing conditions in the Hatch Valley create a unique terroir which contributes to the flavor of chile grown there. Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years.

Hold on - did he mention Arrey?
Around Arrey they grow some of the best onions that I ever had.
I am a big time onion eater, sorry, you ain’t getting none of them, we are going to eat them all!
The area described is irrigated Land near the Rio Grande.
 

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Peak53 said:
The Hatches version SELLS more due to a well funded publicity campaign. The Colorado version TASTES better. Your call.:D
Click to expand...

Sorry, ain't happening. Keep trying Colorado. :D
 
In my post #18 above, the para I pasted says that NM State Univ has been working on developing and improving NM Chile for 130 years.
NM State is just down the road from Hatch at Las Cruces.
So anybody else can try raising a crop which has been optimized for here, and hope it grows just as well with their soil and weather conditions.
Or they jump in 130 years behind and try to catch up by developing plants for their conditions.
 
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