Green Chile Season Heating Up at Gelson's - NBC Southern California

Green Chile Season Heating Up at Gelson's

You need your flavorful heat? Find the nearest store setting up the roasters.

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    NEWSLETTERS

    Green Chile Season Heating Up at Gelson's
    Gelson's
    It's Hatch chile time at Gelson's, every Friday and Saturday from Aug. 11 through Sept. 8. Not every store will be roasting on every date, so check the schedule before you go.

    What to Know

    • Fridays and Saturdays

    • Aug. 11-Sept. 8, 2018

    • Select stores; check the site before you go

    You've seen what we're about to describe on TV, and at the movies, multiple times: A wall covered in strings of yarn, as the main character connects the dots between certain people, times, and locations, all to help unweave a larger story inside the character's mind.

    Truth, though? August and green chile roasting season in Southern California almost requires such an info-packed wall.

    And while skeins of yarn and thumbtacks probably aren't necessary to sort out this spicy map, keeping track of the wheres and whens of the SoCal roaster run is of utmost importance to the thousands of chileheads who call our area home.

    Next up to break out the big, metal, tumble-those-peppers devices? Gelson's, which will turn fresh Hatch chile pods into skin-crackly gold, er, green, starting on Saturday, Aug. 11.

    The days you can find your capsaicin fix? Fridays and Saturdays, at select Gelson's stores, from Aug. 11 through to Sept. 8.

    Not every Gelson's will be roasting on every day of the run, not at all, so check the schedule.

    Santa Barbara, Calabasas, Thousand Oaks, and Westlake Village are all up on opening day, while Dana Point, Del Mar, La Costa/Carlsbad, and Pacific Beach round out the 2018 roasting roster on Sept. 8.

    In the middle? So many Gelson's in so many cities will be sending so many Hatch peppers over so much open heat, all to create that one-of-a-kind scent and flavor.

    But the window is tight, just a month, and your days are Fridays and Saturdays as mentioned. Is it time for a wall full of yarn strings? Or at least an over-sized calendar, tracking all of your chile needs?

    Here's your Gelson's schedule, so plan accordingly, then get planning all of those tum-warming dishes you'll be cooking all fall and winter long.

    If your chile lasts that long, which it probably won't, since you'll gobble it all up by the autumn equinox.

    Just being real here. Right? The major pro and con of green chile is the same: It never lasts.

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