Hatch Chile Time! Melissa’s Produce Hosts Roasting Sessions.

Hatch chilies are such a treat. These beauties are named for 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 chili. (The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green leafy Hatch chili plants for most of the summer.)

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.  Then the chiles get roasted at home or even roasted in large chile roasters outside the store to prepare them for storage.

Can you smell the delicious aroma of chilies roasting to perfection? Yes! Melissa’s Produce provides Hatch chili roasting sessions throughout the season, a great opportunity to buy  and enjoy them (you can freeze them, for later use).

And it’s not too late; here are some of the remaining Hatch Chile Roasts:

Gelson’s Dana Point
24 Monarch Bay Plaza
Dana Point, CA 92629
(949) 488-8147
August 31st: 11:00am – 3:00pm

Gelson’s Silver Lake
2725 Hyperion Ave
Los Angeles, CA 90027
(323) 660-0387
August 31st: 11:00am – 3:00pm

Gelson’s Thousand Oaks
1736 E Avenida De Los Arboles
Thousand Oaks, CA 91362
(805) 493-4301
August 31st: 11:00am – 3:00pm

Bristol Farms
Store 7 Newport Beach
810 Avocado Ave
Newport Beach, CA 92660
Saturday, August 31st

Bristol Farms
Store 11 Yorba Linda
18421 Yorba Linda Blvd
Yorba Linda, CA
Saturday, August 31st

Bristol Farms
Store 12 La Jolla
8510 Genesee Ave
San Diego, CA 92122
Saturday September 7th

Lazy Acres
Store 26 Hermosa
2510 Pacific Coast Hwy
Hermosa Beach, CA 90254
Saturday, September 7th

Northgate
2030 E Lincoln Ave
Anaheim, Ca 92806
(714) 507-7640
August 31st: 7:00am – 2:00pm

Northgate
1305 W Whittier Blvd
La Habra, Ca 90631
(562) 691-8032
September 7th: 7:00am – 2:00pm

Pavilions #2803
1101 Pacific Coast Hwy
Seal Beach, CA 90740
(562) 370-1937
August 31st: 7:00am – 4:00pm

Long ago I took cooking classes in Santa Fe, New Mexico. I love this Green Chile Sauce that we made in those classes. It showcases diced, roasted Hatch chilies.

Green Chili Sauce
Yield: about 2 1/2 cups
1/4 cup vegetable oil
1 cup chopped onion
2 to 3 teaspoons minced garlic
2/3 cup roasted, peeled, diced Anaheim green chilies
2/3 cup roasted, peeled diced Hatch chilies, defrosted if frozen; see cook’s notes
Freshly ground black pepper to taste
1 1/2 cups chicken broth
3/4 teaspoon dried Mexican oregano; see cook’s notes
Optional to use as needed: beurre manie made with 2 tablespoons all-purpose flour mixed with 2 tablespoons vegetable oil
Salt if needed
Cook’s notes:  Hatch chilies are available in mild, medium (Big Jim variety) and hot (Sandia variety). Dried Mexican oregano is sold at most supermarkets in the Latin American specialty section. Most often it is sold in clear cellophane bags.
1. Heat oil in Dutch oven or large saucepan on medium-high heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook about 1 minute. Add chilies, pepper and chicken broth. Rub oregano between your hands and let it drop into mixture. Bring to boil; reduce heat to medium-low and simmer 15 minutes. 2. If sauce is too thin, stir in about a teaspoon of beurre manie. Cook 1-2 minutes, stirring frequently. Taste and add salt as needed.
Nutritional information (per 1/4 cup): calories 30 (less than 3 percent from fat), protein 0.2 g, carbohydrates 3 g, fat 1.5 g (saturated 0.5 g), cholesterol 0 mg, sodium 230 mg, fiber 0.1 g

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