It's Hatch time again!

[Michael_in_TX]

Did an HEB run this evening and as I was going through the store, I wondered if I should pick up some more Hatch chiles. I was on the fence, but I was sure if I was meant to, the universe would send me a sign.



A-yep, that's a sign!

I picked up another 4 lbs of them. These were clearly the same batch of peppers from last week. I had to dig down (rather self-consciously) to find some that were still of decent quality and hadn't been exposed to light and air for a week.

What this tells me and is probably obvious to everyone is that this is the only shipment of these things that this HEB is going to get. When they are gone or decay to where they can't be sold, that is it for 2026.

[Donw]

From things I have read recently it appears that the hatch growers were hurt by extreme heat this year that limited the harvest this year.i did visit one long time grower’s site that stated they weren’t shipping any this year.

[realdocBBQ]

Holy smokes batman! I'd'a definitely bought about as many as I could find that were decent! Of course, one time I did that, bought something over 20lbs. That was a whole afternoon of roasting, peeling and packaging - but those lasted me for several years in the freezer. Man, them was some good eatin'!

[Michael_in_TX]

Oh wow.....so I stopped by HEB late tonight so I wouldn't have to face the Saturday crowds. I joked with myself that if the Hatch chiles were marked down to 15 cents a pound, I'd get two more bags worth.

Well, they are gone. Totally gone. The display as you can see in my photo above from just 26 hours ago was still quite full, but it's all gone.

The chiles were in my HEB for a total of eleven days. That is....that is taking "limited time only" to a high art.

[58limited]

Ask the produce manager to order you some. He'll know if they are still available. And if they sell that fast he won't worry about having to order a whole 25lb case just to get you a few pounds, the rest will sell.

[Michael_in_TX]

58limited I may do that. Like I've said several times, I do not remember these "hot" variety in years past....but these hots are GOOD.

[58limited]

When I roasted and peeled the hot Hatch I didn't wear gloves. My hands were burning at the end. I diced and froze three pints and froze 4 lbs of whole peeled and seeded peppers. The rest will go into this year's hot sauce.

[Michael_in_TX]

Another odd postscript..... looking at HEB's web site for my store, every perishable Hatch-related item (sausages, cheese, etc) now has a coupon. So weird to me. Here today, gone tomorrow!

(And Hatch wasn't featured in either of the two weekly ads for the products. Not a thing. Certainly there is a business reason behind it, but heck if I know what it is. It's almost like they had to do it, but didn't want to do it.)

[yakima]

Yakima, WA. Local IGA has been roasting yesterday and today, as well as next Friday/Saturday. $4.98/lb.
They used to have a roaster come in, but now have their own roaster. Apparently 2 roasters, 2 stores. I got 2 clamshells, have just finished peeling.

Does anyone have experience comparing Anaheim with Hatch?

[58limited]

They are very similar but I think the Hatch taste better. Hatch seeds were taken to the Anaheim area over 100 years ago, the basic difference which affects the flavor is the terrior.

[Panhead John]

terrior? 🧐

[realdocBBQ]

Terroir (pronounced tare-wah) is a French term meaning "sense of place". It describes how a region's unique combination of soil, climate, terrain, and local farming traditions influence the taste, aroma, and character of agricultural products like wine, coffee, cheese, and tea.

I had to look it up as well.

[Michael_in_TX]

Does anyone have experience comparing Anaheim with Hatch?

I used to be one of those that thought that Anaheim and Hatch chiles were identical; that is, the Hatch chile was just a result of the State of New Mexico's excellent marketing.

A few years ago, HEB had both in stock and I grabbed a few to compare. While they share the same chile "ancestor," they are different. (Granted, there are quite a few varieties of Anaheim and quite a few varieties of Hatch, so this is very much a generality.)

I found the Anaheims to be slightly lighter in color with thinner "walls" although they were comparable in length to Hatch. I found a marked flavor difference. Anaheims were....almost grassy in flavor, perhaps even with some sweetness. Hatch was more robust, earthy, smoky, even. Moreover, Hatch, even the mild ones had some heat. Anaheims were under a poblano level of heat always.

I first had the opportunity to go to New Mexico (driving through to get to Colorado) several decades ago and I fell in love with the place, especially as they put green chiles on everything. Eating an Anaheim on a burger doesn't really evoke anything for me; eating a Hatch chile evokes the memories of that first trip to the State.

[barelfly]

realdocBBQ - love that you griddled the chile first. Sounds like a great green chile cheese burger you made!

[realdocBBQ]

Oh yes it was... too bad every time I make smashburgers, especially loaded ones like this, I am so freaking hot and dripping I can't be bothered to take any pics. Man, on that Blackstone, smashburgers for the family is like Usain Bolt running for the finish line. You gotta watch it back in slow-motion. lol

[Michael_in_TX]

realdocBBQ Absolutely! Hatch chiles are now a permanent fixture on my smashburgers, replacing onions even.

[klflowers]

The first time I roasted some big Jim's I peeled them with no gloves. I think i ended up with 2nd degree burns by the time i finished.

I just ordered 5 lbs of hot; I'll definitely be using gloves this time.