Posted on 08/21/2013 1:06:41 PM PDT by CedarDave
Ten days ago, I wrote a column that mentioned fresh New Mexico green chile would soon be available at a grocery store in Washington, D.C. Some readers in Washington – and some who had friends or family in Washington – wrote me asking that I let them know when the chile arrives. Well, here’s your notice.
The Harris Teeter grocery store at Jenkins Row on Capitol Hill now has a small stash of genuine Hatch green chile in hot, medium-hot and (last I checked) mild. It’s $1.29 per pound. That’s probably more than New Mexicans are used to paying, but hey, I’ll take what I can get. I picked up a bunch there last night and can report that the hot stuff is pretty hot – not scorching, but it has a respectable amount of fire.
(Excerpt) Read more at abqjournal.com ...
/johnny
Hatch is not really a brand, but a town. However, I believe it has been trade-marked so chile from other locations, including Mexico, can't say Hatch chile.
BTW, after roasting you peel the skins off the pepper. Make sure you take precautions - wear disposable gloves and never brush or wipe your face, it'll burn your eyes (think pepper spray!).
Like all chile, the relative spicy-ness depends on where the plant is grown. More capsaicin is developed when grown in hot, dry climates like the desert southwest.
Some areas with moderate weather develop chile that are essentially elongated bell peppers.
BTW, after roasting you peel the skins off the pepper. Make sure you take precautions - wear disposable gloves and never brush or wipe your face, it'll burn your eyes (think pepper spray!).
Will do. Learned that lesson the hard way when making “Armadillo Legs” (cheese stuffed jalapenos wrapped in bacon)one year. Burnt even after my hands were washed. wow!
An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Since Anaheim peppers originated from New Mexico, they are also sometimes known as New Mexico peppers.
http://en.wikipedia.org/wiki/Anaheim_pepper
Green Chile stew made from pork loin with potatoes... Mmmmm!
When I drove across the US in 2003, I stopped at Walmart in Carlsbad NM to replace a damaged gym bag. As I got out of the car, I smelled the aroma that you're talking about, and saw a long line of people holding cardboard boxes in front of the store. As I got closer, I saw a big, spinning wire drum on a pushcart over jets of flame- people were queued up waiting to have their peppers roasted. I can still smell them in...my mind's nose.
HEB in Kerrville TX has them too. We grabbed a sack of them Sunday.
True, Anaheim chilies—those grown in Orange county but now all across California—originated in New Mexico but probably not from Hatch. So what is your point?
They've been fire roasting them in those big mesh cages outside the HEB stores in Texas. They smell so good. I think they were 79 cents a lb last week.
Hatch chilies are not Anaheims. They don’t even look the same.
I made potstickers, steamed dumplings, and fried mandu today with sausage that was made from pork, hatch chiles, and cheese..
Soooo Good, I envisioned, “local resident dies after stomach explodes” in a newspaper article..
“Hatch chilies are nothing more than Anaheim chilies grown in Hatch, New Mexico.”
Try telling a wine drinker that hillside Rutherford Napa Cabernet is the same as the genetically similar stuff that Gallo grows in Modesto.
A number of distinct cultivars are grown in Hatch that are genetically different from the Anaheim grown in southern california: Big Jim, Joe Parker, Sandia, etc.
Can’t be hotter than Naga Jolokias and with skoville units under 5000 it’s closer to a Jalapeno.
As I said, much ado about nothing.
No kidding?
I shop HEB on week-ends and Albertsons for on-the-way-home- from-work stuff.
I hope to see that outside my local HEB this Saturday!
I knew it. They look exactly like Anaheims. I do the same thing and I probably eat 10-20 hot peppers per day with every meal. I even add them on peanut butter and toast with honey. Every rice dish gets hot peppers. I have grown Anaheims before and stopped because they are NOT HOT ENOUGH.
I miss Albersons. HEB bought ours, and now we have two HEB’s.
Then our Lowe/Super S lost their lease, so here it’s just Walmart and HEB..Wish we still had Albertsons.
“I love Hatch green chilies. Nothing like a good chili stew made with em”
As a New Mexico ex-pat in Oklahoma, I used to grab them when I could find them. Now, I order on-line. Should be delivered early next week. 5 pounds roasted/peeled/frozen (mild) for the wife and kids, and 5 pounds fresh (medium) for me... And dittos on the stew. Already had one batch with fresh chili this year (Reasor’s actually had a few boxes of Hatch chili for a few days) and look forward to many more!
As a New Mexico ex-pat in Oklahoma, I used to grab them when I could find them. Now, I order on-line. Should be delivered early next week. 5 pounds roasted/peeled/frozen (mild) for the wife and kids, and 5 pounds fresh (medium) for me... And dittos on the stew. Already had one batch with fresh chili this year (Reasor
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.