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Month: October 2021
Fermented New Mexico Green Chile
My experience with fermentation
I’ve been an avid fan of fermentation for years. Whether it is brewing beer with yeast, using salt to encourage lactobacteria, or using koji to ferment different grains, I have done them all. There is a special complexity of flavor which only fermentation unlocks. Today, I’d like to share the idea of fermenting roasted New Mexico green chile.
How to ferment Roasted green chile
Get a precise scale and put your fresh roasted chile on it. Choose your heat level based on your preference, and get something hotter if you want to mix with other ingredients. You can peel the chile before or not, the choice is yours. Personally, I prefer to take the stem off, but leave the peel on, as the smoky flavor comes through really nicely. Get your weight and divide it by 40, then put that amount of salt in. In other words, add 2.5% of the chile’s weight in salt. This will give you a safe salt level in the finished product, and prevent or limit pathogens from growing. Mix the salt around evenly, and put into a vacuum sealed bag. Suck all the air out to prevent kahm yeasts from having access to oxygen. Yeasts need oxygen to duplicate. For this, you don’t want a yeast based fermentation, you want to encourage lactic bacteria to ferment the roasted chile.
Leaving the peel on or off is personal preference Wait a few days
After you suck all the air out and seal the bag, leave it in a corner away from light at room temperature. You will notice that the bag starts to puff up. This is because co2 is released as a byproduct of the bacteria fermenting the chile. If the bag becomes too swollen, cut open a small corner of the bag, suck the air out again, and reseal. Unless you leave it in a very hot place, you shouldn’t need to do this more than about once after 4 or 5 days. When you open it, try a small amount of chile to see the flavor. When it has a flavor you are satisfied with, stick it in the fridge and use it whenever you like. Try to ensure it is pretty sour before you stop the fermentation, as pH is the limiting factor in certain pathogen growth. If you are measuring it, 4.6 and under is the golden level for food safety.
If you let it puff up too much, the bag might pop Dangers of Fermentation
Fermentation if done properly is quite safe, as bacteria typically lower the pH faster than pathogens can build up enough cell count to be dangerous. That being said, there are plenty of things that can go wrong. If you see evidence of mold, throw it away. You can always get more chile, but sometimes pathogens can still grow due to various accidents. Be sure to use chile that is freshly roasted for ideal food safety. Our barrel roasters are hot enough to kill any botulism spores, but that doesn’t mean much if you let your chile sit around for hours before you work on it. We hold no responsibility for any sickness that may result from improper fermentation. Do this at your own risk.
This is delicious, but ferment it for a new flavor! Reasons to ferment
The benefits of fermentation are vast. There are many different flavor compounds as well as nutrients which are unlocked by different bacteria and fungi. The key is mainly to provide a good environment for whatever you are trying to produce, and you will generally be rewarded with a great tasting result.
Today, I want to talk about fermenting green chile. In my experience, it ferments better than red, and rewards you with a very bright and uplifting flavor to any dish. If you have had kimchi, you know that it gives a sour and spicy nature, and elevates the flavor of a dish. Fermented green chile does the same. It maintains some of the earthy smokiness, but lends a dish a brightening acidity, which increases the perceived flavor of what you use it on.
When you ferment the chile, you will notice that it smells something like sport peppers. The bacteria which ferments them is also a type of lactobacillus, so this makes sense. The big difference though, is that sport peppers aren’t terribly flavorful. Roasted green chile is. Fermented green chile provides the brightness of sport peppers along with the rich flavor of the chile. In many ways, the flavor of the green chile is brought out more.
It ends up tasting strikingly New Mexican, while also having a special something extra. It goes amazingly on burgers or hot dogs, as well as making a unique and delicious sauce. One of my favorite ways to use it was making a fresh ricotta using the acidic brine. This made such an amazing smoky and spicy fresh ricotta cheese for a uniquely New Mexican style lasagna.
If you need some fresh roasted green chile in Albuquerque, make sure to swing on by 2010 Eubank Blvd NE and pick some up. We are open and roasting every August to the end of October. We also have frozen chile until around Christmas, but freezing changes the texture and might make your fermented product somewhat mushy if you use it. In case you are interested in a little fact, red chile pods also undergo a natural fermentation process which renders the sugars from the ripe chile into other flavor compounds. It is a big reason why the flavor of pods and chile from a ristra taste so complex!
Check back here for a guide to ferment green chile and other things, and check out my blog or my personal website if you want to learn more about beer based fermentation.
Estancia Pumpkins in Albuquerque
Considering that we have run grocery stores selling local produce in Albuquerque since 1962, it should be no surprise that our pumpkins are also local. We like to keep it simple, whether it is green chile, posole, red chile ristras, or something else. We are all about supporting local, and try to keep everything as close to home and as fresh as possible. Our pumpkin farmer is also our supplier for the best beans in the state.
If we source from a local farm, then we can get things fresh, quickly, and conveniently. There is no need to load semi trucks and deal with different pickups, nor is there a need to burn so much diesel. It’s good for us and the environment too.
Every year, we sell pumpkins right around the time chile season is ending. Pumpkins are fun and festive, and they also give us the ability to sell more outstanding inventory before we close for the year by bringing in customers like you.
October is a beautiful time here Where to get local pumpkins in Albuquerque
If you are looking for different types of pumpkins, rest assured, we have many. We generally carry mini pumpkins, pie pumpkins, Jack-o-lantern pumpkins, jumbo pumpkins, and mixed varieties as well. If you are looking for some festive fall squash, you should be able to find it at 2010 Eubank NE Albuquerque, New Mexico 87112.
How to use local pumpkins
Personally, my favorite pumpkins that we sell are definitely pie pumpkins, as their flavor is really quite nice. A bit of cinnamon, vanilla bean, clove and cardamom, and the flavor and aroma are unmatched. Pie pumpkins are also a nice easy size to carry, unlike the jumbo pumpkins which are almost as big as a whole sack of chile! This guide to preparing pie pumpkins can give you an idea of how to cook with them.
Pumpkins also allow many people to express their inner artist, even if they aren’t the most artistic person normally. This guide to carving a jack-o-lantern can help you cut a face into your creation. If you aren’t fond of cutting a pumpkin open, a marker works just fine as well.
Whether you are a big fan of Halloween or not, you can certainly let pumpkins brighten your mood. When you buy them at Farmers Chile Market, you can be sure that you are supporting local farms and local families. New Mexico has a strong community, and by buying local, we can all improve and strengthen it more. If you are in Albuquerque, we hope we can be your source for local pumpkins near you this October, and many more years to come.
Chile Roasting in Albuquerque
Where to get chile roasted in Albuquerque
If you are looking to get some green chile roasted in Albuquerque, there is only one place that has been doing it since 1977. Farmers Chile Market, located at 2010 Eubank Blvd NE, or just Farmers Market back then, started the Albuquerque chile roasting tradition when the owner Jhett was just 19 years old. That means as of this 2024 chile season we have been roasting green chile for 47 years. Altogether, we have over 100 years of experience roasting chile in New Mexico!
Since then, roasted chile has overtaken the city, and it seems like you can find chile roasters on most major street corners these days. In New Mexico, whether you spell it chile or chili, it isn’t hard to find roasting. Even large grocery chains set up roasters, but generally the chile and roast quality is not as good. Just like most other industries, the more local it is, the better. As a business started in 1962, we are as local as it gets for Albuquerque. We’ve been roasting Hatch chile since before it was world famous, and probably helped many people discover what really makes New Mexico the Land of Enchantment. Something we do that most places don’t, is we also roast fresh red chile too! Whether you want roasted green chile, red chile, or both, we can do it for you!
A New Mexico Tradition
The fact is, green and red chile are part of the fabric which makes up Albuquerque. Whether you want to roast it yourself in the oven, or have us roast it on our barrel roasters, chile roasting is a staple of life in Albuquerque. There is a reason we always ask the question “green or red?” when it comes to our favorite spicy food. Chile, both green and red are fundamental to every kitchen. If you don’t like spice, we have mild, and if you love spice, we have super hot kinds of chile like Lumbre. Every New Mexican is able to find a perfect chile for them.
Often, chile roasters become almost like a town hall, with many people coming together and discussing chile, life, and making new friendships as they watch their chile being roasted. It is one of the things that really unites New Mexicans. Everyone has the experience of getting fresh roasted chile, whether they buy it themselves or get some from their friends and family.
If you are looking for chile roasting in Albuquerque, you can find us from August to the end of October at 2010 Eubank Blvd NE Albuquerque, New Mexico 87112. If you have any questions about flavors or varieties of chile, or other local produce which we carry, you can call 505-362-3058 or message our facebook page. More than just fresh roasted chile, we also have plenty of other chile products, such as chile ristras to choose from. More than just that, we carry plenty of local produce when it is in season. Because local produce arrives only one day after harvest, it allows our farmers to let the fruits vine ripen longer than the massive agricultural operations in other states are able to.
A commitment to quality roasted chile
We aim to please, and always offer the highest quality chile we can find. There is a reason our chile is priced higher than major grocery stores. It costs more to grow and handle. Chile for us isn’t some afterthought loss leader. We are chile specialists, and sell specialty chile products.
We care a lot about your satisfaction. If you have any requests, we will try to accommodate them. You are always welcome to sample the chile we sell before you buy, and can mix flavors if you want a spice level that better suits you. We can even roast garlic or onions with your chile, which takes the fragrance up a notch. When it comes to delicious spicy food, New Mexico chile is a wonderful ingredient. Why not prepare it exactly how you want it?
So next time you are wondering “where to get chile roasting near me,” just remember Farmers Chile Market at 2010 Eubank Blvd NE in Albuquerque, New Mexico.
If you are interested in unique ways to prepare green chile, try fermenting it.
Hatch Green Chile roasting in Abluquerque Albuquerque’s Original Chile Roaster
As the original chile roaster in Albuquerque, we have a duty to uphold our long tradition of serving up quality local produce at a good price. When we were known just as Farmers Market, we were the best value grocery store in Albuquerque for decades. People knew us as the place where “A Fast Nickel Beats a Slow Dime.” Although that phrase has lost its meaning over time due to inflation, we still strive to provide a great value for our customers. We are not some simple souvenir shop like some chile businesses around Albuquerque who charge tourists ways more than they ought to for chile products. We are not the cheapest around, but if that is what you want, Wal Mart and other grocery conglomerates have plenty of inferior chile for cheap. What we offer is excellent chile products and high quality local produce at good prices. We hope that you can see for yourself this 2024 chile season at Farmers Chile Market, Albuquerque’s Original Chile Roaster.
If you want more information about New Mexico chile products, you can be sure to find it on our blog. Read more about the history and culture of NM chile. Our blog has a lot of content, and will have more regularly throughout the chile season. We even have a decent FAQ in case you have any questions about chile ristras. As you can see, Farmers Chile Market has a lot of information about New Mexico chile products. We know so many different local farmers and work very hard to have the best knowledge about different local produce every single season. All of this work is to ensure we provide our customers with the best possible product at the best value we can. The original brick and mortar Farmers Market is gone, but our philosophy continues on for over 60 years. Nickels and Dimes aren’t worth much anymore in 2024, but we will still do our best to give you the best value New Mexican produce in Albuquerque.
Roasted Lumbre green chile Remember us for chile ristras in Albuquerque too
Find us in the Northeast Heights, north of I-40 in Albuquerque
How to cook with Hatch Chile
Be sure to check out our recipes section for ideas on what to cook with New Mexico’s favorite food!
