Green Chile season hits Rio Rancho

RIO RANCHO — New Mexico’s pride and joy, Hatch green chile, is in season.

Sprouts, El Paisano and Albertsons are all participating in Hatch Chile Fest in Rio Rancho.

Hatch Valley, a village in southern New Mexico, is the only place where “Hatch chile” is actually grown, according to the Hatch website.

There are a few varieties they grow at varied heat levels.

NM No. 20, a mild breed, was developed after a certain variety began to decline due to cross pollination over the years, the website states.

“NM 6-4 (inches) had become inconsistent and would yield pods with too much heat for people looking for a good mild,” it reads.

Kicking it up a notch, Big Jim brings the heat to medium. It was co-developed in the valley and has more range in size as well as heat. However, it tends to hover in the medium range, it reads on the website.

The Sandia, which ranges from 5-8 inches, is hotter. It is most commonly used in cooking, according to the website.

“It can be used for enchiladas, rellenos and most fiery dishes. It is known for its consistent heat and makes great enchilada sauce,” it states.

Last is the small but mighty Barker chile pepper, which is the smallest pepper Hatch offers, but it packs a punch. The website states it makes a great salsa, but inexperienced pepper eaters are discouraged from eating it right away because it is very hot.

All are relatives of the Anaheim chile.

Sprouts is taking the opportunity to educate the masses about the art of roasting.

“While you can certainly eat Hatch chiles raw, they are best when roasted,” a Sprouts website news release states.

Roasting the chiles mellows out the pepper’s potential fiery heat and lends to the distinctive, rich flavor of the chile, it adds.

“Additionally, the skins are tougher than other peppers. Properly roasting them makes removing the tough skins easier. Roasting Hatch chiles at home is easy — all you need to do is char the skin of the pepper. You can do this on a grill, in your broiler, or even with a pair of tongs over a gas flame on your stove. Our preferred method is via the oven,” Sprouts states.

Method by Sprouts

• Set the oven on broil, and the whole process should take 10–12 minutes.
• Turn the peppers as the tops blister and char until they’re done on all sides, then remove.
• Immediately seal them in a resealable bag or foil and allow to cool. Cooling in the bag/foil will make the charred outer skin pull away from the pepper, making them a breeze to peel.
• When they are cool, remove them from the bag and use your fingers to gently peel the dark, blistered skin off under cool running water.
• Slice down the length of the pepper and remove the top and seeds.

Sprouts notes that once roasted, chiles can be frozen and kept for use over time.

El Paisano Market has already started roasting as of July 21.

“We’re firing up the roasters and filling the air with the irresistible aroma of freshly roasted green chile,” reads a post on their Facebook page. They add that it is “perfect for sharing with family and friends.”

“Come on by to grab a bag right out of the roaster, or if you’re in a rush, pick up our pre-peeled and ready-to-freeze packs,” it states.

Albertons Market is once again roasting and selling chile. Albertson’s on Ridgecrest Drive and Enchanted Hills are participating, as usual. This year, the new Market Street joins the ranks.

According to a release by United Family, owners of Albertsons and Market Street, roastings will happen at all locations during the first weekend of Hatch Chile Fest with roasting continuing at select locations for the duration of the promotion.

The company has done the roasting tradition in front of stores for years, states the release.

“We are proud to continue our tradition of roasting fresh Hatch green chiles at our stores,” said Joseph Bunting, produce business director for The United Family. “Each year, we look forward to providing our guests delicious and versatile chile peppers. Not only will they experience various varieties at our roasting stations, but they will also see them promoted in the store.”

As part of the event, customers can learn more about the roasting process. “During the roasting events, guests can ask team members about the roasting process, the growing process and how to store them,” it reads.

For more information, visit hatch-green-chile.com.