Skip to comments.Fresh Hatch green chile hits D.C. area grocery stores
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, heres 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. Its $1.29 per pound. Thats probably more than New Mexicans are used to paying, but hey, Ill 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 ...
(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.)
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!
The Hatch chile is good this year. Last year it was pretty bland.
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.
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!
Guess I'll need to go get me some.
I’ve ordered 20 pound boxes of Hatch chile via the mail. Roasted ‘em myself over a real-wood charcoal grill. Yum.
I like to roast 'em, peel 'em, and stuff 'em. That's some good eats.
I’ve read that, because of the drought, many farmers were planting cotton instead of chile. Dang shame.
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).
Haven’t heard of any shortages yet.
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.
“Anaheim chiles” are flavorless elongated green bell peppers.
I was going to say isn’t this the same thing as a Anaheim chili or even a wax banana?
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.
I love Hatch green chilies. Nothing like a good chili stew made with em
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