Green chile harvest expected to be st...

Green chile harvest expected to be strong

There are 84 comments on the Farmington Daily Times story from Jul 25, 2009, titled Green chile harvest expected to be strong. In it, Farmington Daily Times reports that:

Harvest time for New Mexico's beloved green chile crop is just weeks away and experts predict it's going to be a strong and plentiful harvest this year, to the delight of chile growers and chile-eating junkies.

Join the discussion below, or Read more at Farmington Daily Times.

You should know

United States

#69 Aug 8, 2009
You will find out that if you peel the chiles under running water, it may work, but it will rinse away some of the flavor! So choose to keep the flavor!!

“The voices! The voices!”

Since: Jun 09

The outbacks of NM

#70 Aug 9, 2009
I am thinking I will have my freezer full w/in a week. The funny thing about it is I start to put all those chilis in my freezer and it takes sooo much space I think I will never use them all. Poof around March I am running low. Same thoughts go through my head every year though. LOL
grandma

Los Angeles, CA

#71 Aug 9, 2009
Good morning everyone! I, too, am looking forward to getting some Hatch chile next week!! The first shipment is coming in on Aug.15th at La Puente High School here in Southern California. Just thinking of the aroma from the roasting there is making me hungry right now.
el Nacho

Albuquerque, NM

#72 Aug 9, 2009
grandma wrote:
Good morning everyone! I, too, am looking forward to getting some Hatch chile next week!! The first shipment is coming in on Aug.15th at La Puente High School here in Southern California. Just thinking of the aroma from the roasting there is making me hungry right now.
An aroma of digested chili usually wafts around a room after a session of eating it, compounded by several consumers.

“The Travelling Grandpa!”

Since: Aug 08

Location hidden

#73 Aug 9, 2009
Ristra Maker wrote:
Crisco, prevents the burning? Dont think so, also makes it harder to peel with the oil on your hands.
A decent pair of thin rubber gloves will work great. I bought some from Harbor Freight last year and the chili juice penetrated them, not by holes but was actually absorbed through the rubber.

I'll be buying some better gloves this year! My hands were very sore for 2 days after...
naturegirl

United States

#74 Aug 10, 2009
You should know wrote:
You will find out that if you peel the chiles under running water, it may work, but it will rinse away some of the flavor! So choose to keep the flavor!!
It may rinse "some" of the flavor away, but not much. This is the only way I could peel a chile. I have tried peeling them without water and I have a hard time of it because the meat always sticks to the skin! I don't know any other way. 8)
naturegirl

United States

#75 Aug 10, 2009
ShrubFan18 wrote:
<quoted text>
Thank you so much, you rock. Smiths will be getting Hatch Green CHILE ON WEDNESDAY!!!!
U R welcome! Enjoy your chile.
WOW!! My hubby found some "Hatch" green chile at a Kroger here in Brandon, MS. This is great! 8)

“Let's go racing boys!!”

Since: Feb 09

Farmington

#76 Aug 11, 2009
Smiths gren chile will be 14.99/bag and roasting is free. Roasting will start at 3pm
HOGONE DWELLER

Farmington, NM

#77 Aug 12, 2009
davy wrote:
correction...farmington is a sh*thole filled with closet case homophobes...get back in your trailer **** <quoted text>
I haven't met a girly boy yet that I'm afraid of.. So I cant be a phaggotphobe.
mmmm Green Chili

Aztec, NM

#78 Aug 13, 2009
Nothing the the world like New Mexico Green Chili.

Hitchhiker on the road in NM.
davy

Roswell, NM

#79 Aug 15, 2009
no...you are a closet case....now get back in your trailer
HOGONE DWELLER wrote:
<quoted text>I haven't met a girly boy yet that I'm afraid of.. So I cant be a phaggotphobe.
Katalina

Huntington Beach, CA

#80 Sep 1, 2009
grandma wrote:
Good morning everyone! I, too, am looking forward to getting some Hatch chile next week!! The first shipment is coming in on Aug.15th at La Puente High School here in Southern California. Just thinking of the aroma from the roasting there is making me hungry right now.
I know this is way after the fact, but do you know of anyother place in southern california where you can still get chile? I purchased some 2009 frozen chile from Purdy's meat market in Barstow, but it's too far to go out again. thanks.......
grandma

Idyllwild, CA

#82 Sep 2, 2009
Katalina wrote:
<quoted text> I know this is way after the fact, but do you know of anyother place in southern california where you can still get chile? I purchased some 2009 frozen chile from Purdy's meat market in Barstow, but it's too far to go out again. thanks.......
Sorry about that, I think I gave out too much info. The 4th shipment is on 9/12th at the same place. Google for more info.
Does spelling count

Rio Rancho, NM

#83 Sep 4, 2009
Is the proper spelling chile or chili? I thought I remember being told that green chile is chile, but the Texas style (meat, beans, and tomatoes) is chile, and that it was a big deal if you spelled it wrong. Since nobody here has mentioned it, maybe it doesn't really matter? Thanks.
dieselbusparts

Albuquerque, NM

#84 Sep 4, 2009
I just peeled 60 lbs of hatch green chillies on thursday and if you leave them sealed in the bag for about an hour and a half to two hours after they've been roasted, then pour them into a large roasting pan then fill with water, there it is that is the "no burn trick" now peel, rinse, store in gallon freezer bags and fill up that freezer!
Some people will tell you that you loose flavor by peeling then freezing, but I can't tell the difference.
The chilies this year are very hot so go with the mild or feel the burn!
2cool4school

New Castle, CO

#85 Sep 5, 2009
And this is news in San Juan County because? Something that should be 'news' is your new Green Jobs Czar....Google ol' Vern Jones, see what kind of a person Obama 'appoints' to spend "YOUR" money. By God, you wanted change that is what you going to get (Small) Change (for YOUR buck). It reall is funny.(yes we can...yes we can)
leca1959

Ruidoso, NM

#86 Sep 14, 2009
ShrubFan18 wrote:
<quoted text>
Thank you so much, you rock. Smiths will be getting Hatch Green CHILE ON WEDNESDAY!!!!
Hi,
I just bought a bushel of green chilis from Ogaz Farms just north of Las Cruces, take I-25 off of exit 51 and go west half a mile into their lot.
They certainly gave me extra to go with what I purchased! They also have a small farmer's market. I got some zuccini, tomatoes, cantelope, and mush melon. I'd never had mushmelon before, Mr. Ogaz thought I needed to try it, so he gave me one! What a nice man!
Anyway,I had them roast my chilis for me there and then I left them in the bags until they cool down, it's like they have to "stew" for a while in their own juices. Typically, several hours. Best to buy 'em and have 'em roasted in the morning, and peel 'em in the afternoon.
Then sit out on the patio with a double-limed Corona and a bucket of water and a trash bag for the skins and the seeds.
Once the chilis have cooled down and the skin just wipes right off (several hours of cooling).
It's amazing!
It's my Fall Tradition!
Hope this helps and I hope everyone has a great time with the chilis!
No need for some of the animosity I've seen on here... it doesn't matter where you're from, if you like chilis, eat 'em! Have fun with 'em! Share what ya know! That's what it's all about...:)
leca1959

Ruidoso, NM

#87 Sep 14, 2009
naturegirl wrote:
<quoted text>
It may rinse "some" of the flavor away, but not much. This is the only way I could peel a chile. I have tried peeling them without water and I have a hard time of it because the meat always sticks to the skin! I don't know any other way. 8)
Try asking them to roast them just a bit longer, and let the chilis sit in the bag and "stew" for several hours after roasting, until they cool down. I actually let mine stew overnight sometimes. Or buy them in the morning and let them "stew" until the afternoon. The skin just comes right off, and they didn't bother my hands at all like it used to when I'd peel within two hours of roasting.
leca1959

Ruidoso, NM

#88 Sep 14, 2009
leca1959 wrote:
<quoted text>
Hi,
I just bought a bushel of green chilis from Ogaz Farms just north of Las Cruces, take I-25 off of exit 51 and go west half a mile into their lot.
They certainly gave me extra to go with what I purchased! They also have a small farmer's market. I got some zuccini, tomatoes, cantelope, and mush melon. I'd never had mushmelon before, Mr. Ogaz thought I needed to try it, so he gave me one! What a nice man!
Anyway,I had them roast my chilis for me there and then I left them in the bags until they cool down, it's like they have to "stew" for a while in their own juices. Typically, several hours. Best to buy 'em and have 'em roasted in the morning, and peel 'em in the afternoon.
Then sit out on the patio with a double-limed Corona and a bucket of water and a trash bag for the skins and the seeds.
Once the chilis have cooled down and the skin just wipes right off (several hours of cooling).
It's amazing!
It's my Fall Tradition!
Hope this helps and I hope everyone has a great time with the chilis!
No need for some of the animosity I've seen on here... it doesn't matter where you're from, if you like chilis, eat 'em! Have fun with 'em! Share what ya know! That's what it's all about...:)
Oh, and after you get your chilis, take a left as you come out of Ogaz, I think that's highway 187, and go a few miles north into Array to the little diner on the left for a great green chili cheeseburger! Yum!! Part of the tradition!
All the locals go there... for good reason! ENJOY!
naturegirl

United States

#89 Sep 14, 2009
leca1959 wrote:
<quoted text>
Try asking them to roast them just a bit longer, and let the chilis sit in the bag and "stew" for several hours after roasting, until they cool down. I actually let mine stew overnight sometimes. Or buy them in the morning and let them "stew" until the afternoon. The skin just comes right off, and they didn't bother my hands at all like it used to when I'd peel within two hours of roasting.
Thank you. This is exactly what we did this time and the chile does peel much easier! I don't have to use much water! My husband roasted them on the BBQ grill and we let them cool in the plastic bag, then we put them in quart size freezer bags! Thanks again for your advise. 8)

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