They put that stuff on everything there and it is fabulous!

I gots me a recipe for some of the best damned hatch / fajita chicken soup in the entire universe-- if you want it, I will post it-- you will NOT be disappoint, son.

For when you have to clear out every motherfarker in the room....

Chile on everything here for the win.

I'm sure the phrase "extension vegetable specialist" never elicits giggles, snickers, or titters.

I live in the central California valley, so produce is always great and there's certainly never a want for good chiles in my local stores. I can get just about any chile I can think of at basically every grocery store around and they're of the highest quality available anywhere.

But once a year, some of the local stores get cases of green chile that are actually from Hatch, New Mexico.

I buy several cases of them and spend a full two days doing nothing but getting them roasted off, peeled, seeded, and then in vacuum-sealed freezer bags. That way I can take some out of the garage freezer throughout the year, any time I want to cook something that calls for green chile.

When it comes to a good ol' green chile, there's just nothing that compares to the stuff that comes from Hatch. It's not just the plant. Sure, you can plant a seed from that species and grow it somewhere else. But the terroir cannot be replicated.

I am amazed the New Mexico cuisine hasn't spread as much as the other "Mexican" cuisines. TexMex and California Mex are simply nowhere near as good.

Of course some people just can't handle the heat.

While this may be true, I would still really like to get some of those Guatemalan Insanity Peppers.

Anyone who's ever been to Albuquerque knows this.

As a New Mexian... This is pure truth. Those Hatch fellows know what they are doing!

///Made chicken fajitas last night with fresh Green Chile...
///Mmmmmm.... Leftovers!

If you are lucky enough to have Hatch chiles and tomatoes in cans in a supermarket near you, try this:

One can Hatch chiles and tomatoes (there are several varieties, all are good)

One cup, or two if you are extra hungry, of scallops, or shrmp, or cut-up rockfish.

One cup of cooked pasta, or rice, whatever.

Put Hatch chiles and tomatoes into pot, dump in seafood, bring to near boil until seafood is cooked, throw in pasta. Put in bowl. Eat with big spoon.

I'm eating Mexican peppers right now so I'm getting a kick.

I just picked a peck of peppers so I'm really getting a kick out of most of these replies.

soooo... article says chiles are being grown less in new mexico, partly because they have to be picked by hand.

in new mexico.

where they try to making it illegal to.... well, to have anyone around who will pick chiles by hand.


empathy for the plight of the new mexico chile: 0/10.

I don't give a fark where they come from, fill 'em with cheese and I'll take 4.

I get mine west of Clovis at Melrose, personally. Usually 4 or 5 bushels per year. I just have them roast them while I'm there and let them steam on the way back.

Moved away from New Mexico recently, and we've been getting it shipped so we can keep it on hand in the freezer.

I miss it on pizza, eggs, burritos, alfredo, enchiladas... just seeing this thread made me fall on the floor shaking from withdrawal DTs.

/must have Twisters

Not sure why, but I think NM chile is addictive. I get crazy cravings to try it on all kinds of stuff. I had two hot dogs for lunch with some green chile and mustard. Off the hook!

Third try at posting.....

I love green chiles from Hatch. I buy them now that I live in Wisconsin. I used to live in Tucson, and one weekend I went to Albuquerque, to visit a friend. And I passed through Hatch during the Chile festival. I had never been in a place that smelled so nice. Roasted chiles everywhere. They know how to do it.

Best Korea is proud

Farkin' password.

The obvious tag must have gone back for another burrito. Mmmm, Hatch green chili....

pudding7: Another vote here for the "Hatch green chiles are the freakin' bomb" crowd.

I order a sweet green chili jelly that goes on any food worth eating. I get a case about every year.

Us as well. I order them before the season starts. Can't get anything like them here.

pudding7: Also, Go to this place, order the green chili cheeseburger. (new window)

Do it.

I beg to differ.

Link (new window)

SharkTrager: I am amazed the New Mexico cuisine hasn't spread as much as the other "Mexican" cuisines. TexMex and California Mex are simply nowhere near as good.

Whoa, hold up. Have you ever spent any time in the central California valley? It doesn't sound like you have.

In short, there are LOTS and LOTS of mexicans, from mexico, living here. As a result, there is an abundance of awesome, authentic mexican food.

The taco trucks in my smallish town (Lodi) have mexican food that will knock your socks off, for fark's sake.

All of that is also the main reason why New Mexico cuisine or Tex-mex can't catch on here. We already have excellent, real mexican food everywhere. Despite all of Bobby Flay's attempts to convert the nation. That douche.

pudding7: Also, Go to this place, order the green chili cheeseburger. (new window)

Do it.

Ah, crap, I'd forgotten about green chile cheese fries. Need to order 20 more lbs. soon, it seems.

Hack Patooey: The best answer to "Red or green" is "Green, of course". Gets the waitress on your side and you end up with an extra basket of sopapillas. At least where we ate in Gallup three weeks ago.

Depends. I prefer green for chicken and red for beef. Pork can go either way.

If it is you make potato, you make the first potato.

bwilson27: [www.pawsru.org image 400x400]

Remarkable insight in your post, bwilson. Let us know when you have more than two neurons to connect together.

Regional market branding is nothing new. Pardon me while I go back to my Vidalia onion soup, and a nice glass of Burgundy wine.
Many such regional brands are protected by law.

ChadM89: SharkTrager: I am amazed the New Mexico cuisine hasn't spread as much as the other "Mexican" cuisines. TexMex and California Mex are simply nowhere near as good.

Whoa, hold up. Have you ever spent any time in the central California valley? It doesn't sound like you have.

In short, there are LOTS and LOTS of mexicans, from mexico, living here. As a result, there is an abundance of awesome, authentic mexican food.

The taco trucks in my smallish town (Lodi) have mexican food that will knock your socks off, for fark's sake.

All of that is also the main reason why New Mexico cuisine or Tex-mex can't catch on here. We already have excellent, real mexican food everywhere. Despite all of Bobby Flay's attempts to convert the nation. That douche.

Dude, you have no idea about the Hatch Chiles. They are in a class by themselves.Try them. You will not be displeased.

Pudding7 I have been there. It's a destination place in NM and rightly so. Big thumbs up on the green chili chee-burger!

I live in Ohio now but my friend is coming in from Arizona this month and is stopping in Hatch for a boat load of Big Jims.

Can't wait.

ChadM89: In short, there are LOTS and LOTS of mexicans, from mexico, living here. As a result, there is an abundance of awesome, authentic mexican food.

That's not California Mex. California Mex is a distinct cuisine and it, frankly, sucks. It doesn't help that they will often give you tobasco if you ask for something to make it spicy.

That said, New Mexican blows traditional Mexican out of the water as well.

basemetal: Peppers are about the only thing producing in my garden this year because of the heat/drought. The yellow bells, pimentos and bananas are sweeter than ever and my habanero, serrano, jalapenos, cayenne, anchos, cow horns and Tabasco have quite a bit more heat this year.

/thank god for cherry tomatoes.
//I guess they tolerate heat.

You just described my garden this year perfectly. I just pickled a jar of 50/50 mix Datil Peppers and NuMex Twilights-- the NuMex being a tiny, super-hot color-changing variety offshoot of long chiles; they start out pale green white, phase to purple and stay that way for weeks, then as they ripen they slowly phase from purple to yellow to orange, and then finally red.

The flavor is phenomenal, but they are so mutherfreakin' hot they will burn the lips right off your face.



bwilson27: WTF Am I Reading.jpg

Personally, I thought this part was hilarious... FTA: "If you just bite into the tip of a very hot chile pepper and not into the placenta or vein, you won't get any heat."

Snicker. [insert "that's what SHE said!" joke]

I wish I could get a green Chile pizza or a nice big bowl of green Chile soup in Maine. I don't miss living in Albuquerque but I do miss the green Chile.
Now I also want a burrito stuffed with beef, cheese and green Chile with a side of Spanish rice from that little hole in the wall that used to be off of Wyoming.

ElLoco: I get mine west of Clovis at Melrose, personally. Usually 4 or 5 bushels per year. I just have them roast them while I'm there and let them steam on the way back.

As a former greyhound (thank god for the former bit) who had family with a "lake house" at Fort Sumner lake, I have probably been to the same stand as you, in front of a bunch of grain silos. Never cared for the carizozo cherry cider they try to pawn off there the rest of the year...

basemetal: Peppers are about the only thing producing in my garden this year because of the heat/drought. The yellow bells, pimentos and bananas are sweeter than ever and my habanero, serrano, jalapenos, cayenne, anchos, cow horns and Tabasco have quite a bit more heat this year.

/thank god for cherry tomatoes.
//I guess they tolerate heat.

Florida Everglades tomatoes. Cherry style, but damn near impossible to kill unless you just never water them.

desertfool: Dude, you have no idea about the Hatch Chiles. They are in a class by themselves.Try them. You will not be displeased.

I have no idea about hatch chiles?

Perhaps read the first thing I talked about in this thread. Here, I'll quote it myself:

ChadM89: I live in the central California valley, so produce is always great and there's certainly never a want for good chiles in my local stores. I can get just about any chile I can think of at basically every grocery store around and they're of the highest quality available anywhere.

But once a year, some of the local stores get cases of green chile that are actually from Hatch, New Mexico.

I buy several cases of them and spend a full two days doing nothing but getting them roasted off, peeled, seeded, and then in vacuum-sealed freezer bags. That way I can take some out of the garage freezer throughout the year, any time I want to cook something that calls for green chile.

When it comes to a good ol' green chile, there's just nothing that compares to the stuff that comes from Hatch. It's not just the plant. Sure, you can plant a seed from that species and grow it somewhere else. But the terroir cannot be replicated.

Morchella: Friend of a friend did a big favor for a Hatch grower. Gave him a big brown bag of seeds (large lunch bag, not grocery), Passed them on to my friend who gave some to me. Been growing them for years and yes, they are darned good even grown in Indiana. And they're starting to come in en masse now. Yummy times.

I'd love to grow some here in southern Indiana. Our produce here in Jackson county does well.

Won a blue ribbon at the Orange County,Ca fair for a green chili made with Hatch chilis yesterday, so getting a kick...

gutter_ca/fl Won a blue ribbon at the Orange County,Ca fair for a green chili made with Hatch chilis yesterday, so getting a kick...

Samples or it didn't happen