Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fresh roastd chillie

They are finally here from Pueblo. Nothing better than fresh roasted chillie inside a grilled cheese sandwich. Poor man's chillie rellano.

we will buy 2 gunny sacks next week, and bag it up. 1 hot and 1 mild mixed together while they are roasting it up. then just bag them up 5 to 7 chilies in a sandwich bag and freeze.

I have never heard of that but by God it sounds like an amazing idea whose time has come in this house. Thanks

My sainted parents discovered NM Hatch Chilies in Greenville, SC today at the newly opened Fresh Market. They just called me all excited and wanted to let me know of their late life discovery. FM had the giant roasters in the parking lot so it was a soiree!!

I will share the idea of a Hatch grilled cheese and a side of tomato soup as that's their favorite and go too!

God knows I love them!!! At 79 years young and 58 years of marriage there are not 2 finer people on the planet!!

Thank you FM and NM Hatch Chilies for creating even more love in the lives of my Mother and Father today!!

Man, that sounds like some serious chiles relenos coming you guys' way!

Damn. Not even a whif down here. Gotta settle for Poblanos or cubanelles.

Publix in SC had them so FL may as well. Just not the roasting party to go along with!

Most folks out this way do not even know what they are.

Huh. I'm gonna have to check Publix produce section harder next time.

The annual Chile & Frijoles Featival held each year in late September‚ is Pueblo’s harvest celebration. The festival will be held on September 25-27, 2015. Lotta fresh roastin' of green chile's goin' on at the festival.
BTW, they grow some damn good chile's just east of Pueblo, out on the mesa.

At our local Wegmans yesterday. Later, after I grout the repair in the kitchen floor, I intend to run down and acquire some.

For you that don't have Wegmans I hope they expand everywhere. Really great grocery store that is also really good to their employees.

Pugs, dang. How do Terrapins get them all the way up there and we can't get a snif here in FL? Not getting that.

BTW, please tell me that's not a rotating basket grill in the background roasting up those Hatch's.

Alan I'm headed over to the Dulles store here in a bit. Even though the local Safeway has them they're not roasting in the parking lot, which is half the attraction.

Oh man the aroma's that fill the parking lot using the tumbler roasters are killer. And they even remove the seeds.

Probably get some to freeze as well.

For you guys that cannot find them in stores they can be ordered online. Just google hatch chilies online and a ton of places in NM will come up. Shipping probably sucks.

ie... https://www.hatch-green-chile.com/

Greg check with Publix or a local specialty store in FL. I'll bet you can find them.

Do y'all have a Fresh Market, Harris Teeter or something like it?

Also, Whole Foods is doing parking lot roasting!!!

Yep. They were doing them and they were flying out the door.

Hmmmmm...Good point. I bet it's like lunch at the ant farm around the Dulles store. On second thought maybe not! Safeway here I come. I can roast on the BGE or a Weber.

Pueblo is getting to be known as a great chile growing area. They are every bit as good as Hatch chiles.

Around here ,the Hatch are anywhere from $35-$40 a bushel where as the Pueblo grown ones are $25-$28. Nice thick meated ones. We just put up all mediums, same way 5-6 to a bag and freeze once peeled

Checked farmer's markets, Publix, several other grocery stores. Nada.

Called Fresh Market. Bingo!!!

Thanks, byc!! The people in the store by me are really nice. Spoke directly to the produce manager and he says "Some guy has been coming in here and buying entire boxes! We've only got half a box left right now".

Too funny.

He did say they'll roast them out front sometimes, too. But, they've been flying off the shelf so they've not wanted to take away from the customers buying fresh chiles.

Could be some pics of chiles relenos with some Hatch chiles coming.

Getting a little late to be rattin the street, but I'm heading over there now.

we don't even peel them all at first, we just thaw and peel as needed. easier that way.

I'll have to keep an eye out for Pueblos! Thanks Gents!!

Glad you found some Greg! Hope you like them.

David

We take most of it off, and then finish when we thaw. Took us about an hour for a bushel

Oddly, for as many types of peppers that are available year round here, I never see Hatch. But I bet there are 15-20 types I could get from local grocers or the swap meet right now.

Thinking Hatch peppers are just an August-September thing Sean.

But I'm no expert and you do raise a good point.

I hear ya David. They have to ripen and turn red. Have plenty of red jalapenos in the back yard now. I see plenty labeled New Mexico that are dried, sometimes green, but never fresh and labeled Hatch?

Oh well, I'm not in a bad situation like the Northern/Midwest crowd by any means.

Where do you find the ones from pueblo? In-town all I have seen is hatch. Thanks!

In addition to Hatch chiles, Fresh Market also had this.



The chiles I bought were labeled "Hatch Chiles Mild CV". I wouldn't call them mild. After roasting, peeling, seeding and stuffing 18 of them, my hands had a nice burn going. Took a couple applications of Lubriderm to take it to a dull roar.

What exactly do you do with these peppers?

I garden and love habaneros; have been drying them and making a kick-butt pepper powder with them for years. I have a bunch of poblano peppers coming on now and wondering what to do with them. Was considering drying them and making a green chili powder for a tomatillo chili I make. When frozen don’t they just thaw as a slimy mess?

The Farmers Market in Old Colorado City in the park has them. There is a coffee shop/fruit stand just before you hit Penrose on hwy 15 that sells them. It is north of the bridge that goes over hwy 50. The Happy Apple farm in Penrose has them.

Several vegetable stands east of Pueblo on HWY 50 too

That guy on the corner of Union and Academy is WAY over priced with Hatch Chilles.

Hatch Cilles is were they are grown in NM, not a particular strain

Thanks for the Intel. I'm familiar with hatch just being from NM, would like to support a farmer from our state so maybe I'll hit up brush hollow and stop at that stand. Thank you.

Yeah that place on union and academy is way too much, I've stopped there when I was craving some green chili.

I chop and freeze a bunch of Hatch chilies in ice cube trays and then bag them.

Perfect size to add to eggs, soups,etc.

My family of 4 goes through 2 gunny sacks a year. Just like Franks Red Hot, We put that [bleep] on everything.

Somebody answer the man's question!

I mix tomatoes and chilies in equal amounts with canned wild duck, season to taste and re can it in half pints and use it as a Ranchero sauce for eggs in the morning and what even else I have a taste for it on.

One spring my wife and I spent a couple of months in NM coyote hunting sight seeing around Damming. We decided 5o find the best chili cheeseburger in southern NM and Sparkies in Hatch had the very best at the time. The Patio in Columbus was better than the Patio in Damming.

I hate spell check, it is Demming.

As my initial post, grilled cheese sandwiches. Also, mixed in with an omelet, green chile stew, enchiladas, tacos, pinto beans and ham, chile rellanos, chile con carne.

I usually keep a small bowl in the fridge with a little bit of vinegar and olive oil on them used as a garnish.

Tortilla Casserole:
In pie pan, layer flour tortillas, ground elk with green enchilada sauce, sprinkle with chopped green roasted chiles, layer of grated cheddar cheese. Do about 3-4 layers, place in over and bake for about 1/2 hour at 350 or so or until top cheese is melted. Helps to have the ground elk, enchilada sauce on tortillas warm before starting.

Does that ever sound good...

Thanks for the ideas and thanks for the bump SSE!

I have a crock-pot full of pintos and ham going right now! I never thought of adding the poblanos in with the onion/celery/garlic. Darn! Also it is 90 F today and not highs of 70's like last week when I started craving fall/winter foods. Double darn!

Works great in a dutch oven too in elk camp