The fire. The smoke. The unmistakable aroma of freshly roasted green chiles. Join us for live chile roasting, fresh food from the grill, fresh samples and a day built around one of Colorado’s best seasonal traditions.
Saturday, August 29
11am – 3pm
874 W. Happy Canyon Rd.
Castle Pines, CO
Saturday, September 5
11am – 3pm
4991 E. Dry Creek Rd.
Centennial, CO
Watch fresh green chiles tumble over open flames, grab lunch from the grill, sample seasonal favorites and enjoy the sights and aromas that make Chile Roast season worth waiting for. Bring your family and friends, then take home freshly roasted chiles to enjoy long after the event is over.
See the roaster in action as fresh green chiles blister and char over open flames.
Grab lunch from the grill and enjoy burgers, brats, sides and seasonal chile-inspired favorites.
Taste seasonal products and discover new ways to bring green chile flavor to your table.
Shop fresh green chiles in several heat levels and sizes, roasted and packed for you to take home.
Fresh Hatch green chiles will be available throughout Chile Roast season. Colorado-grown Pueblo chiles arrive later in the summer and will be offered as soon as the local harvest is ready.
Chile varieties, heat levels and availability may vary by event and harvest conditions.
Fresh Roasted Chiles - $8.99
Fresh Roasted Chiles - $45.00
Fresh Roasted Chiles - $75.00
Unroasted Chiles - $45.99
Easy to store and ready for weeknight meals
A practical option for regular green chile cooks
Ideal for stocking the freezer for the season
Many people consider Pueblo green chiles some of the finest green chiles in the world! Their only true rival are the Hatch green chiles out of New Mexico. We proudly roast local green chiles from several family farms in Pueblo, Colorado, including Milberger Farms, DiSanti Farms, Musso Farms, and DiTomaso Farms. When we shop for our green chiles, we bring in only the highest quality available locally. We sample each batch to ensure our strict quality standards are met.
Once the chiles arrive, we roast them fresh at each market throughout several weekends, and we strive to make enough to last the whole year in our freezers. We roast a few varieties of Anaheim peppers for our mild & hot chiles. For the true chile heads, we also roast limited batches of DYNAMITE! You'll feel the heat with those, but the flavor is amazing.
Join us at this year's Chile Roasts! We'll gladly roast your chiles while you shop. You can also pick up our pre-packed chiles still warm from the roaster. If you miss the live roasting event, don't worry, we always roast extra to sell fresh the following day and keep them stocked in our freezer case while supplies last.
Hea levels of chiles can vary depending on factors such as growing conditions and individual plant characteristics. Below is a general description of the heat levels typically associated with chiles:
It’s essential to remember that individual perceptions of spiciness can vary, and even within a specific heat level, there can be some degree of variation. Peppers can also have seasonal variations in heat due to environmental factors, so the heat levels mentioned above are general guidelines. Always exercise caution when handling and consuming spicy peppers, and consider personal preferences and tolerance when choosing the right heat level for your dishes.
Visit us in-store or call to speak to our Produce Team.
Usually, roasted chiles are sold by the bushel or half-bushel, but we also offer them pre-packed in freezer quarts for your convenience. They’re only available fresh for a short time, so get them while you can! When packed correctly, they’ll last a year in your freezer. Our pre-packed containers are freezer/microwave safe and recyclable.
Chiles need to be roasted to release the tough skin. The best way to roast is by the bushel in a commercial chile roaster. The roaster blasts them with high heat as they tumble in a wire basket, roasting and blistering the skin evenly. As they roast, we spray them with cold water once or twice, which helps the skins release, making them much easier to peel at home.
You can roast your chiles at home on a grill or over the flame on a gas stove. Preheat your grill on high, add the chiles, and turn them for even roasting when they start to blacken and blister. Char the chile all over, or the skins will not release. Next, move the hot chiles to a paper or plastic bag, close it up, and let them steam. Peel the skin off, chop, and use when cool enough to handle.
4991 E. Dry Creek Rd.
Centennial, CO
7421 W. Bowles Ave.
Littleton, CO
874 W. Happy Canyon Rd.
Castle Pines, CO
This recipe is designed to feed a family and usually provides ample left-overs. Have some freezer containers ready and you’ll have homemade green chili all season long!
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