Chile peppers are an integral ingredient in the cuisine of the Southwestern United States and the broader Mexican cuisine.
Chile peppers specifically grown along the Rio Grande and the Hatch Valley in New Mexico are the most sought-after for their flavor, texture and hardiness, making the region a chile growing hot spot.
In fact, chile is one of New Mexico’s state vegetables and is a signature crop of the state’s economy and culture.
During late summer and early autumn chile is often sold fresh-roasted throughout towns in the Land of Enchantment. The taste and heartiness of each chile is dependent on the altitude, climate and soil in which it is grown.
South County chile enthusiasts will have a chance to judge the merits of New Mexico’s pungent pods for themselves, specifically the renowned Hatch chile, over the next two weekends during a special chile roasting promotion by Sprouts Farmers Market’s two area locations.
The Sprouts Chula Vista location, 690 Third Ave., will host the opening event on Sunday, Aug. 18, from 10 a.m. to 5 p.m.
The Sprouts Eastlake location, 878 Eastlake Parkway, Suite 1410, will host the second event on Sunday, Aug. 25, also from 10 a.m. to 5 p.m.
Chiles will be roasted on site and available for sale.
Red or green?
Hatch chile peppers resemble Anaheim chiles, conspicuously long with a crisp texture, and are legendary among chile aficionados for their lightly pungent but sweet, spicy, smoky taste.
The harvesting season runs about six weeks, from mid August to mid September, though seasonal monsoon activity can interrupt harvesting, causing a delay to market.
Peppers mature from green to red. Green chiles are roasted while red peppers can be dried and ground into a fine powder to be rehydrated in soups, stews and sauces.
Hatch chiles are a super versatile ingredient. Green Hatch are picked early, offering a smoky, upfront flavor. Red Hatch peppers are picked later and have had time to mature on the vine, producing a slightly sweeter flavor profile with a more earthy underlying taste.
When properly roasted, the thick flesh turns into a craveable buttery consistency. The flesh is something truly unique to Hatch peppers; they are thick-walled due to their growing conditions, which in turn becomes the perfect roasting chile.
Aging mellows the front heat of the chile while delivering more of a back heat to the taster.
Hatch chiles can be used in a surprisingly wide variety of dishes, including grilled cheese sandwiches, guacamole, steak sandwiches, chile burgers and hotdogs, deviled eggs, potatoes, huevos rancheros and even chocolate chip cookies.
Guests at the two Sprouts Farmers Market tastings can sample Hatch chile sour cream, Hatch chile sausage and Hatch chile corn bread.
No purchase is necessary for samples as well as raffle tickets for prizes.
A live radio station broadcast from the Chula Vista location (10 a.m. to noon) should spice up Sunday’s festivities.
“We have this Hatch chile roasting event once a year during the summer when Hatch chiles are in season,” Sprouts office manager/assistant to the vice president Alfonso Ortega explained. “We’ve done this for several years now.
“Hatch chiles are a bit unique in flavor. I like to buy a case of roasted peppers and freeze what I’m not using. That way I have them for a bit longer than the time they are in season.”
Besides hosting the annual chile roasting, Sprouts also hosts anniversary celebrations.
Sprouts also participates in Chula Vista’s annual Lemon Festival as well as being a sponsor for the Starlight Yule parade that happens every holiday season along Third Avenue.
Hatch chiles are a super versatile ingredient. Green Hatch are picked early, offering a smoky, upfront flavor. Red Hatch peppers are picked later and have had time to mature on the vine, producing a slightly sweeter flavor profile with a more earthy underlying taste.
When properly roasted, the thick flesh turns into a craveable buttery consistency. The flesh is something truly unique to Hatch peppers; they are thick-walled due to their growing conditions, which in turn becomes the perfect roasting chile.
Chula Vista Sprouts/8-18-2019
From left: Chayla Elliott, Viviana Fernandez, Maribel Anaya
Hatch chiles can add spice to any side dish, including homemade guacamole:
