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Post by trailboss on Aug 16, 2017 13:15:39 GMT -5
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Post by Darin on Aug 16, 2017 13:39:42 GMT -5
AMEN!! 
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Post by Deleted on Aug 16, 2017 13:47:48 GMT -5
Wow, 40lbs! My wife and I usually get 25 and that lasts a year. We switched to Soccorro chiles last year - similar flavor to Hatch (maybe a bit sharper and slightly more floral), but bigger and fatter. Apparently they're all the same seed, but grow differently depending on soil, ph, altitude etc. Like Cuban cigars. |
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Post by trailboss on Aug 16, 2017 15:29:23 GMT -5
Wow, 40lbs! My wife and I usually get 25 and that lasts a year. We switched to Soccorro chiles last year - similar flavor to Hatch (maybe a bit sharper and slightly more floral), but bigger and fatter. Apparently they're all the same seed, but grow differently depending on soil, ph, altitude etc. Like Cuban cigars. I think the same can be said about Anaheim versus Hatch chiles....I grew up eating Anaheim's but when I moved to Arizona, Hatch chles really knocked my socks off. The first year I moved here, I didn't know that if you bought a bag of chiles, roasting was free...so for a full week after work in the month of august I roasted chiles over coals seting my buns off...and I drank a hell of a lot of beer to get me through it. I will have to look for them at our local food chain that supplies the hispanic population...and a few half breeds like me. |
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Post by Deleted on Aug 16, 2017 16:33:40 GMT -5
Wow, 40lbs! My wife and I usually get 25 and that lasts a year. We switched to Soccorro chiles last year - similar flavor to Hatch (maybe a bit sharper and slightly more floral), but bigger and fatter. Apparently they're all the same seed, but grow differently depending on soil, ph, altitude etc. Like Cuban cigars. I think the same can be said about Anaheim versus Hatch chiles....I grew up eating Anaheim's but when I moved to Arizona, Hatch chles really knocked my socks off. The first year I moved here, I didn't know that if you bought a bag of chiles, roasting was free...so for a full week after work in the month of august I roasted chiles over coals seting my buns off...and I drank a hell of a lot of beer to get me through it. I will have to look for them at our local food chain that supplies the hispanic population...and a few half breeds like me. Yikes - that's a lot of roasting to do yourself! It's great when you go out shopping and the air is filled that magical green chili roasting smell. |
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Post by toshtego on Aug 17, 2017 10:31:00 GMT -5
Nothing like the aroma of roasting chilies. Mouth starts to water immediately. I prefer the red chile from Espanola and Chimayo but Hatch is fine for the green or Socorro.
Now, there must be a way to get that into a tobacco mixture..... |
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jitterbugdude
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Post by jitterbugdude on Aug 17, 2017 10:53:05 GMT -5
I'll be driving by Hatch in the middle of September. Is there still going to be some fun going on or will I be too late. I drove through in early May and the place was empty.
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Zach
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Post by Zach on Aug 17, 2017 11:35:04 GMT -5
Wow, 40lbs! My wife and I usually get 25 and that lasts a year. We switched to Soccorro chiles last year - similar flavor to Hatch (maybe a bit sharper and slightly more floral), but bigger and fatter. Apparently they're all the same seed, but grow differently depending on soil, ph, altitude etc. Like Cuban cigars. Wait, who grows Cuban cigars?!  |
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Post by Deleted on Aug 17, 2017 11:50:32 GMT -5
toshtego - yeah, Chimayo red is the best. @jiitterbugdude - you should be good for mid-Sept. I think the season lasts until the end of Sept.
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jitterbugdude
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Post by jitterbugdude on Aug 17, 2017 11:54:54 GMT -5
Cool!... or should I say..Spicy?
Thanks
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Post by trailboss on Aug 17, 2017 14:13:52 GMT -5
Funny you should mention that. My great grandmother's tribe was wiped out and the Catholic church gave her refuge under the protection of El Santuario de Chimayo... My grandmother was given the name of Mary Magadalene Chavez, because in them days it was worse to be a native American than a black person...anyone with an ounce of discernment would see that she was an indian though...   As a small child, I remember my grandmother that now had resided in Colorado giving me a money order to drop at the post office from the Chimayo trading post where she always got her chile powders. Not until a few years back did they go online, they resisted because they preferred to talk to their customers. The real deal if you want to prepare good southwestern fare, this isn't lawry's or Schilling crap...the real deal. (Toshtego, I figure you already know this about the chile...talking to others.)
www.potrerotradingpost.com/
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Post by trailboss on Aug 17, 2017 14:44:57 GMT -5
I'll be driving by Hatch in the middle of September. Is there still going to be some fun going on or will I be too late. I drove through in early May and the place was empty. I would drop a dime and ask...For what its worth, when I received the txt from the market, they said this was "the first harvest"...but I don't know how many cycles take place. www.villageofhatch.org/links/chamber_of_commerce |
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Post by toshtego on Aug 17, 2017 16:23:55 GMT -5
This thread got me so excited I had to call El Portrero in Chimayo to order 4 ounces of Sun dried heirloom Chimayo chile molido. That is $11 worth of powder. Max order is 8 ounces. Rare, special, fragrant, complex like no other. Oh, it is picante! Just sticking my beak into the bag to inhale the aroma is enough for me. Cooking is superb. Nothing like it.
The secret is getting them to answer the phone.... this being New Mexico at its finest. So, be prepared for a long wait on the ringing. They will get to you.... eventually.
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Post by PhantomWolf on Aug 17, 2017 16:57:59 GMT -5
I miss the Southwest. The desert grows on ya and the food is hard to live without once you've eaten it for a few years.
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Post by Deleted on Aug 17, 2017 20:25:43 GMT -5
This thread got me so excited I had to call El Portrero in Chimayo to order 4 ounces of Sun dried heirloom Chimayo chile molido. That is $11 worth of powder. Max order is 8 ounces. Rare, special, fragrant, complex like no other. Oh, it is picante! Just sticking my beak into the bag to inhale the aroma is enough for me. Cooking is superb. Nothing like it. The secret is getting them to answer the phone.... this being New Mexico at its finest. So, be prepared for a long wait on the ringing. They will get to you.... eventually. Do you use it to make enchilada sauce or ? |
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Post by toshtego on Aug 18, 2017 19:58:20 GMT -5
This thread got me so excited I had to call El Portrero in Chimayo to order 4 ounces of Sun dried heirloom Chimayo chile molido. That is $11 worth of powder. Max order is 8 ounces. Rare, special, fragrant, complex like no other. Oh, it is picante! Just sticking my beak into the bag to inhale the aroma is enough for me. Cooking is superb. Nothing like it. The secret is getting them to answer the phone.... this being New Mexico at its finest. So, be prepared for a long wait on the ringing. They will get to you.... eventually. Do you use it to make enchilada sauce or ? I tend to make Red Chile Gravy which is then added to enchiladas, tamales, burritos, eggs, burgers, what have you. I also make "Chile Colorado" which is simply red Mexican pot roast or beef stew without vegetables. It is generally eaten in a tortilla. It can also be made with pork but I prefer beef, elk or bison. Pork is better with green chile gravy, aka "Chile Verde", in my opinion. |
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sablebrush52
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Post by sablebrush52 on Aug 19, 2017 2:22:25 GMT -5
This thread got me so excited I had to call El Portrero in Chimayo to order 4 ounces of Sun dried heirloom Chimayo chile molido. That is $11 worth of powder. Max order is 8 ounces. Rare, special, fragrant, complex like no other. Oh, it is picante! Just sticking my beak into the bag to inhale the aroma is enough for me. Cooking is superb. Nothing like it. The secret is getting them to answer the phone.... this being New Mexico at its finest. So, be prepared for a long wait on the ringing. They will get to you.... eventually. One of my absolute favorite chilies!!!! I was in Santa Fé last week and the signs and roasters were everywhere. |
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Post by Lady Margaret on Aug 19, 2017 18:49:15 GMT -5
sounds very interesting! i imagine hubby would love to try them. might not be bad in roasted veggies  |
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Post by Deleted on Aug 19, 2017 19:35:04 GMT -5
Just finished a turkey, avocado, sweet onion, hatch chili sandwich on artisan bread with homemade hatch chili mayo.
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Post by trailboss on Aug 19, 2017 22:40:34 GMT -5
Just finished a turkey, avocado, sweet onion, hatch chili sandwich on artisan bread with homemade hatch chili mayo.  |
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Post by Deleted on Aug 20, 2017 2:19:37 GMT -5
On the grill for Sunday . Prosciutto wrapped paprika cream cheese stuffed Hatch Chili's paired with pork loin. Dinner is served 5pm sharp. Price of admission is free to all pipe smokers with a note from their heart doctor.
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Post by Deleted on Aug 21, 2017 13:29:45 GMT -5
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Post by Deleted on Aug 21, 2017 13:35:19 GMT -5
I will be buying 40-50 lbs from the roaster at our local greenhouse/nursery in a few days. Hatch chiles.
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Post by trailboss on Aug 21, 2017 14:31:04 GMT -5
I will be buying 40-50 lbs from the roaster at our local greenhouse/nursery in a few days. Hatch chiles. Last year I roasted about 30 lbs, I wish I had weighed them after roasting...smelling the chiles roast in the tumbler is on par with a stroll down fisherman's warf in San Francisco as the shrimp are steamed, boiled, smoked salmon....this year I did 40 lbs. The chiles work great as a side dish with eggs and bacon, or in an omelet, or breakfast burrito....I mixed some with a Jimmy Dean breakfast casserole, turned out great. For lunch, a green chile on a burger really makes it rock! The people at Texas based Whataburger says that it is one of their biggest sellers. Green chile really goes well with turkey on a sandwich....I recently did grilled chese with turkey on sourdough...darn tasty. And of course for supper, the dishes are endless.... even for holidays, I have a great southwestern stuffing recipe with chayote squash, green chile, cornbread, and nuts...I have had several people tell me that it is the best stuffing they ever had. To the uninitiated, 40lbs sounds like overkill, but paced throughout the year, it is just about right for two people. |
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Post by jitterbugdude on Aug 21, 2017 14:31:22 GMT -5
Hell, I'm shocked that they have a regional airport. I thought there was nothing between Albuquerque and Las Cruzes. |
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Post by trailboss on Aug 21, 2017 14:34:19 GMT -5
Hell, I'm shocked that they have a regional airport. I thought there was nothing between Albuquerque and Las Cruzes.  |
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Post by jitterbugdude on Aug 21, 2017 17:47:02 GMT -5
So help me out here. I have to be in the White Sands area and I can fly into El Paso and drive(N) an hour or Albuquerque and drive(S) 2 1/2 hours. If I fly into El Paso I won't drive by Hatch. So, is it worth it to make the almost 3 hour drive just to stop by Hatch? Would all these wonderful peppers be available in one of the smaller towns like Las Cruzes?
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Post by trailboss on Aug 21, 2017 17:59:17 GMT -5
So help me out here. I have to be in the White Sands area and I can fly into El Paso and drive(N) an hour or Albuquerque and drive(S) 2 1/2 hours. If I fly into El Paso I won't drive by Hatch. So, is it worth it to make the almost 3 hour drive just to stop by Hatch? Would all these wonderful peppers be available in one of the smaller towns like Las Cruzes? Yes. If I can find them in Phoenix, Las Cruces should be a piece of cake. If NM is anything like Arizona, look for supermarkets that cater to the Hispanic market. I live near a New Mexican restaurant.... the food is incredible and it is walking distance, bit by comparison, they have robber baron pricing. If I remember correctly, one of our Albuquerque drivers told me that Walmart has sacks of chiles on the cheap... at least five years ago, I was told that. |
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Post by toshtego on Aug 21, 2017 19:46:47 GMT -5
So help me out here. I have to be in the White Sands area and I can fly into El Paso and drive(N) an hour or Albuquerque and drive(S) 2 1/2 hours. If I fly into El Paso I won't drive by Hatch. So, is it worth it to make the almost 3 hour drive just to stop by Hatch? Would all these wonderful peppers be available in one of the smaller towns like Las Cruzes? You can get them at most any market in Albuquerque. You do not need to drive to Hatch. |
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Post by Deleted on Aug 21, 2017 23:50:30 GMT -5
So help me out here. I have to be in the White Sands area and I can fly into El Paso and drive(N) an hour or Albuquerque and drive(S) 2 1/2 hours. If I fly into El Paso I won't drive by Hatch. So, is it worth it to make the almost 3 hour drive just to stop by Hatch? Would all these wonderful peppers be available in one of the smaller towns like Las Cruzes? I'd try small Mexican supermarkets first - they often have roasters out in the parking lot. Otherwise, Sprouts supermarket had the best prices last year, and great chili. Totally easy to find in Abq. |
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