19 Years and Still Reigning Champs

Ladies and gentlemen... let's get ready to roast 'em! Don’t miss Central Market’s Annual Hatch Chile Festival, 19 years and still the world heavyweight chile champion. Festivities begin August 6th and we will be showing off our pepper prowess until August 19th.

Just today, our farmer of 19 years began the harvest of 125 tons of these precious green peppers, in the city of Hatch, New Mexico, and we couldn't be more excited.  This really is our favorite time of year, and with August 6th just around the corner we are putting the finishing touches on new hatch inspired recipes, stocking pepper packed products into every aisle, and making room in our produce department for fresh and roasted-on-site Hatch peppers at every store.

Not only are we bringing in the best peppers, but we are also bringing you pepper experts. This year, Dave DeWitt, the "Pope of Peppers" and one of the foremost authorities in the world on chile peppers and spicy foods, will be visiting our stores to show you how to make classic dishes from New Mexico. In each class you'll discover the best techniques to use when roasting, peeling and storing chiles and then learn to cook with these amazing peppers. You can sign up for classes today.
  • Dallas Lovers    Monday, August 11    Register >
  • Fort Worth    Tuesday, August 12    Register >
  • Austin North Lamar    Wednesday, August 13    Register >
  • Houston    Thursday, August 14    Register >
Before you ask, yes, all your favorites will be back. We are talking about Hatch Mac 'n Cheese, Hatch Cornbread, and hand-made Hatch sausages from the Market.  But, we also have a few new goodies that are worth a mention, including:
  • Salem Baking Thin & Crispy Hatch Chocolate Chip Cookies - The name says it all: thin, crispy, and spiced with hatch peppers. These Central Market exclusives are a sweet treat you will not be able to put down.
  • Robert Rothschild Hatch Pasta Sauce - Traditional Southern Italian Puttanesca Sauce. Sweet tomatoes, combined with Hatch peppers and Kalamata olives create a sweet and tangy taste sensation.
  • And our own Central Market Slow Roasted Hatch Chile Pepper Hummus - Topped with autumn roast Hatch peppers and roasted onions. Slow roasted Hatch chiles are a limited reserve premium chile that is deeply fire roasted to obtain optimal caramelization of the chiles’s natural sugars. The result is a hearty, robust and smooth heat flavor.
Get ready for two weeks of no holds barred, pepper packing heat, during this year's Hatch Chile Festival, because pound for pound, we have the best Hatch peppers in town!
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10 Comment(s):

Mark Farmer wrote on 8/3/2015 6:17:26 PM

I lived in Albuquerque sixteen years and was addicted to the chile from the start. Here is what I have learned. The best chile is roasted in the large roasters at the store. It is cooked at a high temp that requires the least time and comes out more even. If the roasters do their job ( and I pray they have better training this year)then peeling is easy. Always freeze while roasted peppers

Rick Dings wrote on 8/31/2014 11:49:33 PM

I am a chili addict for many many years. Always trying to get that fresh roasted taste from my frozen chili as the year proceeds. Have tried a number of different types of ideas but to no avail..I always freeze my roasted chili with the skin on and peel it just before using it. Any ideas on how to bring back that fresh roasted flavor. Any ideas??? Thanks, Rick

Kim Usey wrote on 8/13/2014 5:53:02 PM

Have y'all given up on the Hatch recipe contest?

Bobbie Closner wrote on 8/5/2014 3:59:18 PM

Bob, It seems that although people took the time to respond to you they did not take the time to read your question :-) In response, yes you can easily freeze them without them being roasted to avoid the "mushiness" but of course they'll never be firm like they were fresh. Here is an article you can use for reference. http://www.simplycanning.com/freezing-peppers.html My husband's family has a house on Lake Buchanan and visit frequently, it's incredibly beautiful out there. Enjoy the green chili!

Alice wrote on 8/5/2014 3:35:27 AM

Can not wait!!!! I have been living here in San antonio for almost a year now, originally from New Mexico. There is nothing like hatch chili! I love it! Been waiting for this day for awhile I need my chili! Thank you CM for making it possible!

Jay Santos wrote on 8/3/2014 2:09:51 PM

BTW Bob: I have travelled all the way from Austin to Las Cruces and Hatch NM for roasted green chiles so your little drive to Austin from Burnet is no big deal. LOL.

Jay Santos wrote on 8/3/2014 2:08:23 PM

To Bob Kushwara: ? Here's what you do. Go to CM on a Sat. or Sun. between 10 and 5. First, pack a LARGE igloo cooler before leaving for CM. Order a "box" of green chiles at CM where they are roasting them. Get them ROASTED (for free) there while you shop. The roaster guy will put your roasted chiles in a black plastic garbage bag and back in the box to SWEAT for about 30-60 minutes. Put the large bag in the cooler (without ice) and drive home. As soon as the chilies are coole enough to remove from bag, either start peeling and placing flat in zip lock gallon bags for freezing ar skip thye peeling and place flat in ziplock bags for freezing. Do ALL of the chiles that way unless you are using some that day. Once they have been roasted they need to be frozen asap. Then use them as you need them. the chiles lose no flavor when frozen after roasting. good luck!

Marykay Cannon wrote on 8/3/2014 7:42:34 AM

Bob, I freeze my chili peppers after they've been roasted and peeled; you can also leave the skin on however I find it saves a lot of time when you need to thaw them out. I am from New Mexico but living in Houston and love that CM does this for us.

Bob Kushwara wrote on 7/31/2014 5:18:41 AM

I love you guys but live 14 miles NW of Burnet and just don't have a great way to visit you. My sister lives in Round Rock and she will get things for me when she makes her trip in to Lamar to buy things. Question - is there a way to freeze hatch peppers without grilling them? I find that once they are grilled, it seems like you have to put them in stews and such because the texture is a bit mushy when the skin is removed.

Bobbie Closner wrote on 7/29/2014 10:11:10 AM

What?! No Dave DeWitt in San Antonio? !

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