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This was a great reminder that it's Hatch Chile season! If you're not in NM, you can check out a site like https://ihatchchile.com https://ihatchchile.com for a

This was a great reminder that it's Hatch Chile season! If you're not in NM, you can check out a site like https://ihatchchile.com https://ihatchchile.com for a local Chile roast - some time in the next 2-3 weeks, you can probably find one in the parking lot of one of your local-ish grocery stores. Get more than you think you'll eat.

tomasz207 4y ago
Thank you for sharing this. You've opened me up to a whole new world of experiences! Do you typically buy the hatch chile in the grocery store, then have them roasted outside? Or will it be available for sale in the parking lot already roasted? Thank you again!
- nkurz 4y ago
  In New Mexico at least, you buy them inside the store in large quantity, take your shopping cart full of them out to the propane fired roaster set up in the parking lot, help the attendant dump your chiles in the barrel, watch them tumble and crackle in the flames, then finally tell the attendant when they are roasted/charred to the degree you want them to be. Every grocery store does this, and during the roasting season, the entire town will smell like roasted chiles. It's possible that other places with less of a chile culture might use a modified routine.
- happyopossum 4y ago
  It can go either way - just ask the people manning the roaster what to do, they’re happy to help.
- code_duck 4y ago
  In season, I usually go to one of the roasters set up in a parking lot. They’re all over Albuquerque and most of NM but also Denver and Pueblo and probably other cities in the southwest. There are several stands on Federal in Denver, for instance. You choose your variety of chile (and the heat) and buy it in 25 lb increments. They fresh roast it for you at that time. 25 lbs is a lot of chile and it’s perishable, so you have to take it home and process it. Ideally will last most of the year. I peel and eat as much as I can while it’s fresh, and for the rest, it’s best to freeze it with the skins still on, as they’re easily removed when it’s thawed.
jasonladuke0311 4y ago
Hatch chilies really are the best. I’m sure part of it is the limited seasonal availability though.
craz8 4y ago
We picked up our years supply on Saturday. Sadly, last year had no flavor, but this year tastes good, but the heat scale seems to be offset down one level In the Seattle area, Haggen does this - but not King County this year! Whole Foods used to do roasting but seem to not do that anymore Since an internet page is forever, finding THIS YEARS roasting schedule is not a trivial problem
- camkego 4y ago
  Seattle locations? I'd love to find somewhere that does this in Seattle. I've searched a bit with no luck, anyone know where does the on-location roasting?
  - agtech_andy 4y ago
    Carpinito Brothers out in Kent is doing one this Friday, Saturday, and Sunday from 10 until 4 PM. They are a great spot if you haven't been there before.

tomasz207 4y ago

Thank you for sharing this. You've opened me up to a whole new world of experiences! Do you typically buy the hatch chile in the grocery store, then have them roasted outside? Or will it be available for sale in the parking lot already roasted? Thank you again!

nkurz 4y ago
In New Mexico at least, you buy them inside the store in large quantity, take your shopping cart full of them out to the propane fired roaster set up in the parking lot, help the attendant dump your chiles in the barrel, watch them tumble and crackle in the flames, then finally tell the attendant when they are roasted/charred to the degree you want them to be. Every grocery store does this, and during the roasting season, the entire town will smell like roasted chiles. It's possible that other places with less of a chile culture might use a modified routine.
happyopossum 4y ago
It can go either way - just ask the people manning the roaster what to do, they’re happy to help.
code_duck 4y ago
In season, I usually go to one of the roasters set up in a parking lot. They’re all over Albuquerque and most of NM but also Denver and Pueblo and probably other cities in the southwest. There are several stands on Federal in Denver, for instance. You choose your variety of chile (and the heat) and buy it in 25 lb increments. They fresh roast it for you at that time. 25 lbs is a lot of chile and it’s perishable, so you have to take it home and process it. Ideally will last most of the year. I peel and eat as much as I can while it’s fresh, and for the rest, it’s best to freeze it with the skins still on, as they’re easily removed when it’s thawed.

jasonladuke0311 4y ago

Hatch chilies really are the best. I’m sure part of it is the limited seasonal availability though.

craz8 4y ago

We picked up our years supply on Saturday. Sadly, last year had no flavor, but this year tastes good, but the heat scale seems to be offset down one level In the Seattle area, Haggen does this - but not King County this year! Whole Foods used to do roasting but seem to not do that anymore Since an internet page is forever, finding THIS YEARS roasting schedule is not a trivial problem

camkego 4y ago
Seattle locations? I'd love to find somewhere that does this in Seattle. I've searched a bit with no luck, anyone know where does the on-location roasting?
- agtech_andy 4y ago
  Carpinito Brothers out in Kent is doing one this Friday, Saturday, and Sunday from 10 until 4 PM. They are a great spot if you haven't been there before.