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 Nick's Garden Center & Farm Market 

 2001 South Chambers Road * Aurora, Colorado 80014 

 CALL US TODAY AT (303) 696-6657 

 

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Nick's Chile Fest 2014

Roasted Peppers

 

Now Roasting Peppers at Nick's

7 Days a week! 

 Celebrate all things Chile at Nick’s September 6th and 7th With host Lindita

 
chef lindita

-Join Lindita with Chile Talk and learn how to peel, seed, and freeze roasted green chile peppers to enjoy year round.
-Taste different chile varieties before taking them home with you.
-Win by spinning Nick’s prize wheel when you order your peppers.

Prizes include a discount on your peppers or a chance to win your peppers for free.
-Nick’s Café will be featuring Mexican Food
-Live Music by Johnny Rodriguez y Los Diamantes
Saturday September 6th from 12pm-5pm
Sunday September 7th from 12pm-4pm

Cooking Demos Saturday September 6th
10am-10:45am: Tomatillo Salsa
11am-11:45am: Red Chile Using Ristra
12pm-12:45pm: Green Chile
1pm-1:45pm: Corn Tortillas and Gorditas

Cooking Demos Sunday September 7th
11am-11:45am: Red Chile Using Ristra
12pm-12:45pm: Green Chile
1pm-1:45pm: Serrano Pepper Salsa 
-No RSVP required-


Come down and dance with "Dance 2-Gather" Dance fitness studio, presenting the Zumba Dance Program. 

They have been featured on 9 News and the Denver Post for their outstanding achievements in high quality Zumba dance fitness.

Free Sessions (30 min long):
Saturday 9/6 @ 11:30am and 3:30pm
Sunday 9/7 @ 12pm and 3pm

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Do you have an awesome recipe for Green Chili? 
Bring it to Nick’s Garden Center at 1:00 pm for a chance to win cash prizes! 
$150 – 1st place $100 – 2nd place $50 – 3rd place


Judging starts at 1:15. Winners announced at 2:00 pm.
Just want to sample? As soon as judging is done, anyone can sample the entries!
Judging will be by Nick’s representatives, so let the best tasting Chile win!
Rules:
1. You must bring the green chile prepared for judges to sample.
2. The green chile must be in a crockpot or proper container to hold its temperature.
3. All entries must be at Nick’s by 1pm. 
4. You can take your container or crockpot home at 2:30 pm. We may transfer your chili to another container for sampling.
5. We will have you fill out a short entry form when you arrive with your dish please have a name for your recipe.

This is a contest for the best tasting GREEN CHILE prepared at your home and brought to Nick’s for judging by 1pm on 9/6/14. No Chile Bean Recipes 
Sign Up at Registers or call 303-696-6657
Space is limited

 

 

Nick’s Garden Center and Farm Market offers roasted peppers everyday starting early August through September and most years into October. We almost always offer Mild, Medium, Hot, and X-Hot varieties. Some common pepper types that we carry include: Anaheim, Big Jim, Mirasol, and Dynamite. We roast peppers daily and they are available by the pound, half bushel and full bushel. With these delicious peppers only being available fresh for a short time each year, it’s a great idea to buy in bulk and freeze to enjoy year round.  Our farm market is also open daily during the pepper roasting season and all pepper varieties are available unroasted by the pound, half bushel and full bushel in our market.

 

 

 

Frozen Peppers are also available starting October through the winter and in most cases through spring.

Please call for frozen pepper availability 303-696-6657.

 

Here is a list of peppers Nick’s carries during our roasting season. Please remember availability changes often and not all verities are always available.

 

Nick’s has many varieties to choose from throughout the peppers roasting season

availability changes almost daily so please call for current offerings 303-696-6657

 

Anaheim: 

Description:One of the post popular chiles the Anaheim peppers are generally mild and vary from light green to dark green. They grow to between 6”- 10” inches long and 1”– 2” inches wide.

Uses: These large, mild chiles are perfect for dicing to add tosauces, stews, and casseroles. These peppers are great for making chile rellenos. They also work well in recipes where you would like to add the great taste of roasted chiles without adding any heat. One of our employees suggests that his (not so “secret” anymore) spaghetti sauce is made using these and occasionally some spicier ones.

 

Banana: 

Description:The banana pepper aka, yellow wax pepper, is medium sized with sweet taste and mild “heat.” While typically bright yellow, it is possible for them to change to red or orange as they ripen. As is the case with most peppers, its hotness depends on the maturity of the pepper, with the ripest being sweeter than younger ones.

Uses:It is often pickled, stuffed or used as a raw ingredient in foods.

 

Barker: 

Description:7" long by 2" wide hot peppers. Peppers turn from green to red when mature.  Barker is a hot chile, the hottest of the Anaheim/ New Mexico variety, and it has great flavor. They grow to 5-7 inches in length, and can be used just as you would use an Anaheim, with an extra punch. This variety originally comes from a selection of native New Mexican chiles, so it naturally grows well in very hot, dry climates.

Uses:The peppers ripen from green to red, with the red fruits growing hotter than the green ones. The fruits have thin skins, making them great for roasting, frying whole, canning or stuffing. They also make deliciously hot salsa. Great roasted then chopped to make Green Chile Stew.

 

Bell Pepper: 

Description:Bell pepper, also known as sweet pepper or a sweet bell. Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers do not produce capsaicin, the chemical that can cause a strong burning sensation when it comes in contact with mucous membranesmaking these peppers mild.

Uses:Great pepper to stuff with a variety of ingredients or sauté and use them as a side all their own.

 

Big Jim: 

Description:Big Jim is one of the most common and popular varieties of peppers available and for good reason too. Big Jims are one of the larger peppers we have with lovely meaty and thick walls. Its medium “heat” makes this pepper an ideal choice to please many eating your tasty dish. 

Uses:Great pepper to stuff and when chopped is a great choice to add to New Mexico Green Chile Stew.

 

Dynamite: 

Description:These peppers are sought after for their “Heat.” A smaller pepper, dynamite has thinner walls and less “meat” though makes up for this in the extra hot spiciness it packs.

Uses: Use this pepper to add heat to other pepper varieties in dishes, as Dynamite is not the meatiest. Peel and add to a casserole for one hot dish.  

 

Espanola: 

Description:Used to make fresh green chili or for drying, this medium hot, short-season chile was developed in New Mexico. Thin-walled, tapered fruits are dark green and turn to red.

Uses: The fruits have thin skins, making them great for roasting, frying whole, canning or stuffing. They also make deliciously hot salsa.Great roasted then chopped to make Green Chili.

 

Fresno: 

Description: Fresno peppers are versatile and can be added to many types of dishes. They add mild-Medium heat and flavor to sauces, chutneys, dips, relishes, casseroles, soups, stews and savory dishes. Of course, fresh green Fresno peppers can also be eaten whole, and used just like a jalapeño.  

Uses:  These peppers can be used in a variety of dishes including Ceviche, Salsa and being stuffed.   In cooking, they can often be substituted for or with Jalapeños. Depending on its maturity it has different culinary usages. They are large enough to stuff with cheeses, potatoes, seafood and meat.

 

Gypsy: 

Description:Unlike thicker skinned peppers, like poblano peppers, that need to be grilled and then have the skins removed, smaller, thinner skinned peppers, like gypsy peppers, are best when sliced thinly and eaten raw in a salad or sauteed lightly in olive oil. Gypsy peppers have an intense sweetness and complex flavor and change colors through the season; in early summer the peppers are light green and as summer progresses, the peppers develop into a fiery orange and then a deep red.

Uses: Great for frying or in salads. Ripens from light greenish yellow to orange to red. A sweet pepper similar to Romanian Sweet

 

Hatch Hot: 

Description:Used to make fresh green chile or for drying, this hot chile was developed in New Mexico. This thick-walled peppers is the basis for green chili. Although Hatch Hot is not a variety, Hatch is merely one of the many locations in New Mexico where these delicious peppers are grown. Choose Hatch Hot if you like HOT peppers grown in famous Hatch New Mexico.  

Uses: Roast and peel to have peppers available for frying whole, canning or stuffing. They also make deliciously hot salsa used fresh.Great roasted then chopped to for your Green Chili Stew.

 

Hatch Medium:  

Description:Used to make fresh green chile or for drying, this medium chile was developed in New Mexico. This thick-walled pepper is the basis for green chili. Although Hatch Medium is not a variety, Hatch is merely one of the many locations in New Mexico where these delicious peppers are grown. Choose Hatch Medium if you like your peppers with some bite and grown in famous Hatch New Mexico.  

Uses: Roast and peel to have peppers available for frying whole, canning or stuffing. They also make deliciously Medium salsa used fresh.Great roasted then chopped to for your Green Chili Stew.

 

Hatch Mild:   

Description:Used to make fresh green chile or for drying, this mild chile was developed in New Mexico. This thick-walled pepper is the basis for green chili. Although Hatch Mild is not a variety, Hatch is merely one of the many locations in New Mexico where these delicious peppers are grown. Choose Hatch Mild if you like minimal heat and peppers grown in famous Hatch New Mexico.  

Uses: Roast and peel to have peppers available for frying whole, canning or stuffing. They also make deliciously Mild salsa used fresh.Great roasted then chopped to for your Green Chili Stew.

 

Italian Thin Skin: 

Description:Italian peppers are known for their sweet flavor and thin skin. They are larger light green peppers that turn brilliant red with full ripening. Most Italian peppers are mild, but there are varying levels of heat among these chiles. You can find some that are as spicy as a Mirasol or Sandia.

Uses: These peppers add a great sweet and sometimes spicy flavor to any recipe: Chili beans, spaghetti, or what ever YOU create.

 

Jalapeno:     

Description:These small peppers are great fresh but can also be roasted. Once these peppers are roasted the skin easily comes off to enjoy in many dishes.

Uses:  Great fresh in Salsas, or diced for a spicy condiment. Try making a Pico de Gallo using fresh jalapenos, onions and tomatoes then adding it to a Hot Dog or Brat…delicious. Stuff or wrap jalapenos for tasty and spicy small bites. Dice them up and add them with lime to guacamole to create that little kick. Have some roasted to freeze and if other roasted varieties are not hot enough for you, spice them up with your jalapenos.   

 

Joey Parker: 

Description This thick walled pepper is great for roasting and freezing. A meaty pepper, Joey Parker is a premier cultivar for green New Mexico peppers.  

Uses:Roast and peel to have peppers available for frying whole, canning or stuffing. They also make deliciously Mild salsa used fresh.Great roasted then chopped to for your Green Chili Stew. Freeze a bushel to have all winter long in your favorite dishes.

 

Lumbre: 

Description:Lumbre translates in English to flame. This is an extra hot chile that makes mild peppers “HOT.”  

Uses:  Roast and peel to have peppers available for frying whole, canning or stuffing. They also make deliciously hot salsa used fresh.Great roasted then chopped to for your Green Chili Stew.

 

Mirasol: 

Description:This pepper called Mirasol, or “looking at the sun” in English are known for their translucent fruit and fruity flavor. This thinner walled pepper starts out green and turns a beautiful red as it matures.

Uses:This is a great pepper to roast to add to dishes for “Heat.” Also, this pepper is commonly allowed to dry to grind into a powder for cooking.

 

Mosco: 

Description:This chile was developed from the Mirasol chile at the Colorado Agricultural Experiment Station. It is used for superior production of chiles on the plants, but the chile itself retains all the great qualities of the Mirasol in taste and heat.

Uses: Just like the Mirasol chile, the Mosco can be added to any of your typical dishes to add some heat: chile rellenos, pork green chile, enchiladas etc.

 

Poblano/Ancho:

Description:The Poblano is generally a mild pepper. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have some heat. Ancho means “Wide” as these peppers are broad and not long like other varieties.

Uses:One of the best peppers for stuffing.

 

Sandia: 

Description:These chile peppers are considered hot and add a good amount of heat to any dish.  These peppers are smaller than other New Mexico Peppers varieties. With their medium thickness walls, Sandia still can be a great option in many dishes for those looking for heat.

Uses:This is a great chile pepper chopped to add to green chili stew, or great in strips added to enchilada casserole. 

 

Suharo: 

Description:Very similar to a Mirasol chile, the Suharo chile offers excellent heat without sacrificing flavor. These medium sized chiles work well for those who like a bit more spice in life.

Uses: These chiles can be used to make a spicy pork green chile by themselves or mixed with more mild varieties to temper the heat a bit. They are often used in chile rellenos as well as diced into quesadillas.

 

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New Mexico Green Chile Recipe & Video

Ingredients:

4 cups water  *  4 cups roasted & peeled chopped green Chile peppers  *  10 oz. canned tomatoes crushed with juice  *  2 cloves - fresh garlic minced  *  1/8 Cup bacon drippings or lard  *  1/8 Cup Flour  *  Salt to taste  *  2lbs. Cubed cooked pork or meat of choice

New Mexico Green Chile Recipe

Directions:

  1. In a dutch oven, heat bacon drippings until hot. 
  2. Add flour until it looks like elmer's glue. 
  3. You may not need all the flour. 
  4. Brown flour until Carmel brown; if you don't brown well enough, chile will look chalky.
  5. Add water, whisking until all lumps are gone.  Add tomatoes with juice, chilies, garlic and salt.
  6. At this point, chile may still be too thick; add a little more water; not too much.  Add meat and let Simmer for 10 minutes.