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Got Ice Cream? - Page 2

post #21 of 33
Thread Starter 

 

Albertsons Hatch Chile Roasting available from 8 am to 2 pm

At the following locations only

 

August 7th

720 3rd Ave., Chula Vista, 91910 (498-5160

19307 Saticoy St., Reseda, 91335 (818) 772-0810

 

August 14th

8850 Foothill Blvd., Ranch Cucamonga, 90631, (484-6442

 

Free Roasting! 32.99 per 30 lb. sack

This will be my last posting for the year on this thread, hope you can get in on some great grenn chile.

post #22 of 33

would love to smell them, but I never will  

post #23 of 33

I just got my local albertsons ad today and in addition to Rich's post above the following date and location is given:

 

August 21st

1800 W. Whittier Blvd., La Habra, 90631, (562) 697-6442

 

And that would be the closest location to me.

 

Do they have multiple levels of heat? or they all hot?  I like it hot, but those in my family like it medium.

post #24 of 33
Thread Starter 



 

Quote:
Originally Posted by cppbrian View Post

I just got my local albertsons ad today and in addition to Rich's post above the following date and location is given:

 

August 21st

1800 W. Whittier Blvd., La Habra, 90631, (562) 697-6442

 

And that would be the closest location to me.

 

Do they have multiple levels of heat? or they all hot?  I like it hot, but those in my family like it medium.



The produce manager(Lupe) told me to get to the La Habra location early; last year's 2-day sale was over in 8 hours, and they sold 6 tons of chile.

 

I also was told that they'll only have one level of heat, and that would be hot. Best you can try is to remove all seeds and any membrane when you use them in cooking.

 

Gloria and I will be at the La Habra location early, but if they run out before we can get to the chile, we'll opt for the following week in Montebello. I'll be wearing a panama hat. shades, and I'll be in a wheelchair, hard to miss.It's all good my friend.

post #25 of 33

I got my box of chile today in Rancho Cucamunga. I was planning on going to La Habra next week, but my inlaws are planning a big camping trip, so I wouldn't be able to go.  We showed up at 8:30, there were no carts available and the line for roasting literally went around the store. All of the burlap sacks were gone, so we ended up getting a box. We decided not to wait in line to get them roasted, and on our way to the car there was a lady parked next to us who said she got there at 4:30am and still waited 45 mins in line to get them roasted when they started at 8AM.

 

So far we've cleaned and chopped several and filled up 2 gallon sized freezer bags and have them in the freezer. We barely made a dent in the box. We are going to be canning a bunch of them tomorrow until we run out of canning jars (have 30 pint jars cleaned and ready for it) What is left over that we don't think we will use fresh, I plan on smoking, drying, and turning into green chipotle powder. 

 

As far as the heat level goes, I think they are more of a medium than a hot. The box said extra hot, but the first one I ate had little to no heat, and the next two burned a little, but not as powerful as a Jalepeno. They have a great flavor, and for less than a dollar a pound they're a great deal.

 

If anyone has recipies or other preserving ideas, let me know.

Thanks

post #26 of 33
Thread Starter 

Today we arrived at the Albertsons in Montebello at 5:15 in the morning. There were 13 people already in line waiting for the store to open at 6 am. There was a mix of folks that were there to buy and have their chiles roasted, and there were others who brought filled sacks just for the roasting.

 

Celia, the store manager, who is an old family friend, decided to pass out numbers, that way if you had to go into the store to buy your chile, you wouldn’t lose your place in line. The roasters were scheduled to start at 8 am, but they got approval from the fire dept. and started at 7 am. Gloria bought (3) 1 1/8 bushel sacks, as I waited outside in line with our assigned number. I must say that even though there was a lot of excitement, everyone respected the fact that I was in a wheelchair, and they offered any type of help that I might need.

 

They had 7 roasters lined up capable of roasting 50 lbs. each, and every one had 6 burners, and they were motorized. Last year they were using the hand crank versions. In less than 5 minutes a sack of chiles was roasted, put into a plastic lined milk crate, then the plastic bag was put back into your sack.

 

Now it was 7:15 am, and we were leaving the parking lot. As I looked at the line outside of the store, I counted at least 300 people in line. All in all, it went by much smoother than the year before. The store manager walked up and down the line, taking addresses from folks for a future mailing list. I mentioned to her that I had posted her store on Chowhound Los Angeles area, and on the SMF, and the guy behind me said, “That’s were I read about today’s sale”. Sorry for not having taken any pics, but the pics from this original thread tells the story.

 

We’ve got about 90 lbs. of NM chile for another year of great tasting foods. What more can I say other than "Bring the Holidays On". It’s all good my friend.

post #27 of 33

Ok, so since I don't know much about chillies, why are they roasting them?  the only thing I have done with chillies are ABT's and making my own salsa, but I use fresh chillies for that.

 

Steve

post #28 of 33


rich, i bet the place smelled great.......i love the smell of chilies roasting!
 

Quote:
Originally Posted by stircrazy View Post

Ok, so since I don't know much about chillies, why are they roasting them?  the only thing I have done with chillies are ABT's and making my own salsa, but I use fresh chillies for that.

 

Steve


stircrazy - some chilies need to be roasted in order to take off their tough skin. steaming is one way and it is how most are done when canning. roasting is by far the best way and produces a great flavor as well.
 


Edited by chefrob - 8/28/10 at 10:36pm
post #29 of 33

38 pounds of chiles all in a pile!  I'd need some of DanMcG's ice cream to sit on after all that!

post #30 of 33
Quote:
Originally Posted by chefrobView Post


 


stircrazy - some chilies need to be roasted in order to take off their tough skin. steaming is one way and it is how most are done when canning. roasting is by far the best way and produces a great flavor as well.
 


Ok thanks, I haven't had to take skins off yet, but I will remember that.

 

Steve
 

post #31 of 33



 

Quote:
Originally Posted by stircrazy View Post


Ok thanks, I haven't had to take skins off yet, but I will remember that.

 

Steve
 


steve, it is usually done with anaheims and ploblanos or any other thick skinned chili. japs and serranos have thin skins and don't need roasting to remove the skin but they sure taste good from the char. 
 

post #32 of 33
Quote:
Originally Posted by chefrob View Post



 


steve, it is usually done with anaheims and ploblanos or any other thick skinned chili. japs and serranos have thin skins and don't need roasting to remove the skin but they sure taste good from the char. 
 



I use Anaheims in my salsa, I wonder what differance it would make if I skinned them.  but does the roasting soften up the pepper?  if so I wouldn't want to roast it or anything for my salsa.

 

Steve

post #33 of 33

i dont understand it either? 9o lbs of chilis? what do you use that many in and dont they go bad?

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