Authentic New Mexico Hatch Chiles are a favorite Southwestern chile, and for those of us here, at Bristol Farms. These chiles are named after the original growing area in Hatch, New Mexico. Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. Hatch chiles are a distant parent to the Anaheim chile with a meaty flesh and mild to medium hot heat.
Hatch chiles can be used in a broad range of Latin dishes - they can easily be seeded and added to soups, stews, and dips, or enjoyed whole when roasted with meats or stuffed with cheese. Unlike other chile varieties, New Mexico Hatch Chiles are only available for 6 weeks each year during the months of August and September.
In the Southwest, it is not uncommon to see consumers buying 30 to 40 pounds of Hatch chiles at one time due to the short growing season - this is now a growing trend among our own Bristol Farms customers. To get optimum flavor out of these chiles, they are best enjoyed roasted - you can do this at home or have them roasted by our large chile roasters during one of our roasting events. The storage of these chiles handles well in the freezer and can be taken out as needed for recipes.
With the help of Melissa's Produce, eight exciting New Mexico Hatch Chile Roasting events are being held in front of select Bristol Farms stores. Although we will be roasting in eight locations only, product will be available in all stores starting August 16, 2014.
We invite you c'mon down and awaken your senses with the world's best chile!
X Hot Variety - May not be available until 8/23 roasting date
Hot Rod- (Barker Style)
Barker has best flavor
AZ 88 (Thick walled)
Big Jim 64
All roasting events are from
8:00am - 2:00pm
Saturday August 16th
837 Silver Spur Rd.
Rolling Hills, CA 90274
Saturday August 23rd
Westchester 8448 Lincoln Blvd
CA 90045 Saturday August 23rd
South Pasadena 606 Fair Oaks Ave
Saturday August 30th
Newport Beach 810 Avocado Ave.
Saturday August 30th
Santa Monica 3105 Wilshire Blvd.
Saturday September 6th
Palm Desert 73101 Country Club Dr.
Palm Desert, CA 92260
Saturday September 13th
La Jolla 8510 Genesee Ave.
San Diego, CA 92122
Saturday September 20th -
new Pinto variety
South Pasadena 606 Fair Oaks Ave.
Duane Gillis is a fourth generation farmer who grows 1,200 acres of authentic Hatch Chiles at Gillis Farms in Hatch, New Mexico. With a total of 3,300 acres of farmland, Duane also grows onions, squash, and other vegetable products. Duane's unique drip irrigation method, as opposed to the furrow method where fields are flooded, feeds the plants just the right amount of water that they need and results in a chile with thick walls and perfect heat. Using the furrow method risks the plants being overwatered, which can prevent the chiles from developing the proper amount of heat. Temperature also plays an important role in the chile's development; hot days and cool nights is the ideal climate for the perfect Hatch Chile.
Hatch Chile Tips:
1. To test the heat level of a chile, don't bite the tip! The heat is retained within the veins of the chile, so the farther up you bite, the more accurate the heat measurement will be.
2. Roasted chiles freeze better than fresh chiles. We recommend removing the seeds and outer skin of roasted chiles prior to freezing. Chiles can be frozen in an air-tight bag for up to two years.
3. Chiles get hotter when frozen! When chiles are frozen, they lose their moisture and the result is a more concentrated flavor in the chile. So, if you freeze a hot chile, it will be extra hot by the time it is enjoyed.
Bristol Farms visited Duane and Gillis Farms just prior to the Hatch harvesting season to learn more about this year's crop, growing practices, and to have some fun in the fields. We are all looking forward to our best season yet!
Keep an eye out for some of the following Bristol's Own products featuring new recipes incorporating
Hatch Chiles! In our Bakery