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Fresh Hatch green chile hits D.C. area grocery stores
The Albuquerque Journal ^ | August 21, 2013 | Michael Coleman

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 ...


TOPICS: Food; Local News
KEYWORDS: chile; chiles; chili; chilis; cookery; hatch; newmexico
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Harris Teeter on Capitol Hill is almost out according to Coleman, but he lists alternative locations in the DC area for locals to get their fix, including Harris Teeter at Pentagon Row near Pentagon City Mall (roasting it outside the store this weekend) and at Wegman’s in Maryland and Virginia.

(BTW, the aroma of roasting green chiles is as much of the tradition as the chiles themselves. It's like freshly brewed coffee or fresh popcorn - an aroma that once you smell it, you never forget and are drawn to when smelled again.)

1 posted on 08/21/2013 1:06:41 PM PDT by CedarDave
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To: CedarDave

2 posted on 08/21/2013 1:09:00 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: CedarDave

Hatch peppers are the GREATEST!!

I grew tons of em last season. I had to use seeds this year as there werent any plants for sale. My peppers came out mutants and appears they crossed with a bell pepper. There’s always next season =P

We stuff hatch peppers with cream cheese, feta, and wrap in bacon. Roast them till the bacon is crispy. Now I’m hungry!


3 posted on 08/21/2013 1:10:36 PM PDT by drunknsage
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To: CedarDave

The Hatch chile is good this year. Last year it was pretty bland.


4 posted on 08/21/2013 1:10:59 PM PDT by altsehastiin
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To: CedarDave

Anaheim chile


5 posted on 08/21/2013 1:12:02 PM PDT by Cletus.D.Yokel (Catastrophic Anthropogenic Climate Alterations - The acronym explains the science.)
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To: CedarDave; Admin Moderator

The included link to the ABQ Journal requires a financial data gathering response prior to accessing the article.

I believe that link shoudl be pulled.


6 posted on 08/21/2013 1:13:57 PM PDT by Cletus.D.Yokel (Catastrophic Anthropogenic Climate Alterations - The acronym explains the science.)
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To: altsehastiin

I know there are a bunch of FReepers in the DC, VA and MD area that love New Mexico chile. This story is for them!


7 posted on 08/21/2013 1:14:50 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: altsehastiin
Saw them being heralded outside of my local Albertson's here in West Texas. I was wondering what all the !!! was about because I'd never heard of the Hatch brand - and I can see New Mexico from my house.

Guess I'll need to go get me some.

8 posted on 08/21/2013 1:16:20 PM PDT by KittenClaws ( You may have to fight a battle more than once in order to win it." - Margaret Thatcher)
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To: CedarDave

9 posted on 08/21/2013 1:18:52 PM PDT by Tijeras_Slim
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To: CedarDave

I’ve ordered 20 pound boxes of Hatch chile via the mail. Roasted ‘em myself over a real-wood charcoal grill. Yum.


10 posted on 08/21/2013 1:19:18 PM PDT by dirtboy
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To: CedarDave; tx_eggman
There's an app for that!
11 posted on 08/21/2013 1:19:25 PM PDT by SpinnerWebb (In 2012 you will awaken from your HOPEnosis and have no recollection of this... "Constitution")
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To: CedarDave
I've been growing them in the garden. I had WAY too many this year.

I like to roast 'em, peel 'em, and stuff 'em. That's some good eats.

/johnny

12 posted on 08/21/2013 1:19:57 PM PDT by JRandomFreeper (Gone Galt)
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To: Tijeras_Slim

I’ve read that, because of the drought, many farmers were planting cotton instead of chile. Dang shame.


13 posted on 08/21/2013 1:20:12 PM PDT by dirtboy
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To: Cletus.D.Yokel; Admin Moderator

For non-subscribers, all ABQ Journal articles require answering a survey question. If you don’t like the question, you can chose another. And you can always fudge an answer (they’ll never know).


14 posted on 08/21/2013 1:20:34 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: dirtboy

Haven’t heard of any shortages yet.


15 posted on 08/21/2013 1:23:30 PM PDT by Tijeras_Slim
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To: CedarDave

Still, since it will point back to FR as the “jump”, I’d think Jim Rob wouldn’t want his e-imprimatur on such a thing.

My opinion.


16 posted on 08/21/2013 1:24:38 PM PDT by Cletus.D.Yokel (Catastrophic Anthropogenic Climate Alterations - The acronym explains the science.)
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To: Cletus.D.Yokel

“Anaheim chiles” are flavorless elongated green bell peppers.


17 posted on 08/21/2013 1:26:52 PM PDT by altsehastiin
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To: Cletus.D.Yokel

I was going to say isn’t this the same thing as a Anaheim chili or even a wax banana?


18 posted on 08/21/2013 1:29:31 PM PDT by Blue Highway
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To: Cletus.D.Yokel

I’ve posted links to many ABQ Journal stories over the past years. ABQ Journal excerpts and links are allowed as shown on FR’s copyright page.


19 posted on 08/21/2013 1:30:25 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: CedarDave

I love Hatch green chilies. Nothing like a good chili stew made with em


20 posted on 08/21/2013 1:31:52 PM PDT by Nifster
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To: Blue Highway
No. One taste of roasted Hatch chilis will convince you of that.

/johnny

21 posted on 08/21/2013 1:33:28 PM PDT by JRandomFreeper (Gone Galt)
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To: CedarDave
Much ado about nothing. I love chilies and eat about 20 Thai chilies a day, in fact I cannot enjoy a meal without a bite of Thai chilies with every bite of food; my taste buds are gone. Hatch chilies are nothing more than Anaheim chilies grown in Hatch, New Mexico. Their “heat” is measured in Scoville units, but their “heat” is dependent on a number of factors including how much sun they get, age, variety of seed and others. Enjoy your chilies.
22 posted on 08/21/2013 1:36:38 PM PDT by Fungi
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To: KittenClaws
Saw them being heralded outside of my local Albertson's here in West Texas. I was wondering what all the !!! was about because I'd never heard of the Hatch brand - and I can see New Mexico from my house.

Guess I'll need to go get me some.

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!).

23 posted on 08/21/2013 1:36:49 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: Blue Highway

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.


24 posted on 08/21/2013 1:40:30 PM PDT by Cletus.D.Yokel (Catastrophic Anthropogenic Climate Alterations - The acronym explains the science.)
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To: CedarDave
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!).


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!

25 posted on 08/21/2013 1:41:38 PM PDT by KittenClaws ( You may have to fight a battle more than once in order to win it." - Margaret Thatcher)
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To: Fungi
Ahem:

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

26 posted on 08/21/2013 1:42:43 PM PDT by CedarDave (Benghazi victim's mom: "Hillary doesn't give a damn about you.")
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To: Nifster

Green Chile stew made from pork loin with potatoes... Mmmmm!


27 posted on 08/21/2013 1:45:48 PM PDT by El Laton Caliente (NRA Life Member & www.Gunsnet.net Moderator)
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To: CedarDave
(BTW, the aroma of roasting green chiles is as much of the tradition as the chiles themselves. It's like freshly brewed coffee or fresh popcorn - an aroma that once you smell it, you never forget and are drawn to when smelled again.)

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.

28 posted on 08/21/2013 1:46:04 PM PDT by Riley (The Fourth Estate is the Fifth Column.)
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To: CedarDave

HEB in Kerrville TX has them too. We grabbed a sack of them Sunday.


29 posted on 08/21/2013 1:56:19 PM PDT by publana (Beware the olive branch extended by a Dem for it disguises a clenched fist.)
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To: CedarDave

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?


30 posted on 08/21/2013 1:57:04 PM PDT by Fungi
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To: KittenClaws
Saw them being heralded outside of my local Albertson's here in West Texas.

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.

31 posted on 08/21/2013 1:59:03 PM PDT by sockmonkey (Of Course I didn't read the article. After all, this is FreeRepublic..)
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To: El Laton Caliente

Hatch chilies are not Anaheims. They don’t even look the same.


32 posted on 08/21/2013 1:59:28 PM PDT by publana (Beware the olive branch extended by a Dem for it disguises a clenched fist.)
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To: El Laton Caliente

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..


33 posted on 08/21/2013 2:03:37 PM PDT by sockmonkey (Of Course I didn't read the article. After all, this is FreeRepublic..)
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To: Fungi

“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.


34 posted on 08/21/2013 2:07:00 PM PDT by altsehastiin
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To: JRandomFreeper

Can’t be hotter than Naga Jolokias and with skoville units under 5000 it’s closer to a Jalapeno.


35 posted on 08/21/2013 2:09:00 PM PDT by Blue Highway
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To: altsehastiin

As I said, much ado about nothing.


36 posted on 08/21/2013 2:11:51 PM PDT by Fungi
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To: sockmonkey

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!


37 posted on 08/21/2013 2:12:09 PM PDT by KittenClaws ( You may have to fight a battle more than once in order to win it." - Margaret Thatcher)
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To: Fungi
Much ado about nothing. I love chilies and eat about 20 Thai chilies a day, in fact I cannot enjoy a meal without a bite of Thai chilies with every bite of food; my taste buds are gone. Hatch chilies are nothing more than Anaheim chilies grown in Hatch, New Mexico. Their “heat” is measured in Scoville units, but their “heat” is dependent on a number of factors including how much sun they get, age, variety of seed and others. Enjoy your chilies.

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.

38 posted on 08/21/2013 2:15:05 PM PDT by Blue Highway
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To: KittenClaws

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.


39 posted on 08/21/2013 2:16:01 PM PDT by sockmonkey (Of Course I didn't read the article. After all, this is FreeRepublic..)
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To: Nifster; CedarDave

“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


40 posted on 08/21/2013 2:19:09 PM PDT by LaRueLaDue
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To: LaRueLaDue

wow... sorry about the double text there... don’t know what happened...


41 posted on 08/21/2013 2:22:55 PM PDT by LaRueLaDue
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To: Blue Highway
Can’t be hotter than Naga Jolokias and with skoville units under 5000 it’s closer to a Jalapeno.

It's not so much the heat, as the flavor. Some varieties are very mild, and roasting brings out good, smokey flavor. Others are a little warmer, and some are hotter than jalapenos. I prefer the warmer and hot varieties. My wife prefers them a little milder.

42 posted on 08/21/2013 2:23:41 PM PDT by IYAS9YAS (Has anyone seen my tagline? It was here yesterday. I seem to have misplaced it.)
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To: sockmonkey

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.


Albertson’s meat department is always better, their produce department is mostly better than HEB.

But for all the extras like TP, cereal, canned goods, HEB has lower costs.

I’d hate it if Albertson’s got taken over by HEB.


43 posted on 08/21/2013 2:26:05 PM PDT by KittenClaws ( You may have to fight a battle more than once in order to win it." - Margaret Thatcher)
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To: IYAS9YAS

One of the reasons I don’t care for Habaneros so much as I cant stand the smokey flavor. I find when I dehydrate them and grind them with a coffee grinder though I love Habanero flakes!


44 posted on 08/21/2013 2:37:15 PM PDT by Blue Highway
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To: Blue Highway
I wasn't talking about the heat, just the flavor. Most Hatch chilis are mild to my taste. But that flavor. Nothing like an insipid Anaheim. The Hatch cultivar has departed from the original NM chili stock.

/johnny

45 posted on 08/21/2013 2:38:12 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

If you were blindfolded you think you’d tell the difference between roasted Anaheims and roasted Fresh Hatch peppers? I’d be very surprised as I am guessing they’d probably taste exactly the same.


46 posted on 08/21/2013 2:46:48 PM PDT by Blue Highway
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To: Blue Highway
I can tell the difference. They are two distinct cultivars, that are closely related. I buy my seeds from a seed grower in Hatch that is constantly tweaking characteristics of the pepper. It doesn't take long for a plant to get modified, if a grower is selectively breeding them.

/johnny

47 posted on 08/21/2013 2:52:08 PM PDT by JRandomFreeper (Gone Galt)
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To: Blue Highway

“If you were blindfolded you think you’d tell the difference between roasted Anaheims and roasted Fresh Hatch peppers? I’d be very surprised as I am guessing they’d probably taste exactly the same.”

New Mexico green chiles taste nothing like Anaheims. There are several genetically distinct varietals that are cultivated and sold as “Hatch” chiles: Big Jim, Sania, Joe E. Parker, etc., all of which have been developed by New Mexico State University in Las Cruces. These are genetically different from Anaheims, which were exported to southern california way back in the early 1900s. The new mexico chiles are generally hotter and have a distinct grassy and smokey flavor, that is enhanced by roasting them.

Anaheims are cultivated to be as bland as they can be, to cater to the average mega-mart shopper. They taste little different than green bell peppers. When is the last time that you had an anaheim from your mega-mart that made your forehead sweat and your eyes water?


48 posted on 08/21/2013 2:54:18 PM PDT by altsehastiin
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To: KittenClaws
Ya gotta wash with an oil base. The chile oil is not water soluble.

Mayo, butter, or cooking oil, and soap.

49 posted on 08/21/2013 3:03:45 PM PDT by rawcatslyentist (Jeremiah 50:32 "The arrogant one will stumble and fall With no one to raise him up; And I will set)
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To: Fungi

Anaheim is not the only variety of chile grown in Hatch NM I’m sure. Being in northern CO the chile I get is from Brighton or Pueblo CO but it’s darned good and I can get Anaheims (mild, med. & hot), Big Jim, Joe Barker, Mira Sol, Nitro, Dynamite, Poblano (red or green) and Sunny Brook.


50 posted on 08/21/2013 3:06:35 PM PDT by TigersEye ("No man left behind" is more than an Army Ranger credo it's the character of America.)
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