Join us at the hottest events of the season! We’ll be sampling and selling freshly roasted Pueblo Chiles at our Annual Chile Roasts from 11 am – 3 pm or while supplies last. See the dates and locations below! Purchase individual quarts, half bushels, or even full bushels to spice up your dishes all year! All chiles purchased will be packaged FRESH in freezer-safe containers, so be sure to stock up.
August 12, 2023 | Castle Pines Market
August 19, 2023 | Dry Creek Market
August 26, 2023 | Bowles Village Market
September 2, 2023 | Castle Pines Market
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.
- Fresh Roasted Chiles
- Fresh Roasted Chiles
- Fresh Roasted Chiles
- Unroasted Chiles
Pueblo Green Chiles is a type of chile pepper cultivated in the Pueblo region of Colorado, USA. The heat levels of these 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 these 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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