Rosales Produce

After 20+years in NM, this is my favorite and only place I go for my annual chile. These guys are pros-​you can order it any way: by the bag, partitioned into small bags peeled or unpeeled-can’t say enough great things about them!!!

When only the best in all aspect of Chile is needed, Rosales is the place. Thanks for the pride and family atmosphere in your product!!!
We picked up 12 bags of Chiles for a family and friends chiles roast this weekend. Nothing but smiles and the wanting for more.

The BEST CHILE in town straight from lemitar nm not to mention that rolinda and mr Rosales are awesome people that give you great customer service.

I’m from the Socorro area and now live in ABQ and I thank God for Rosales Produce having a location in the city. Lemitar chile rules and Rosales are good, decent, fair people.

The best roasted green chili in town. … In August I drive on 4^th and look to see, is Rosales open yet? You know by the number of cars parked and waiting to get their fresh roasted green chili. Rosales produce offers big jim, hot, extra hot and for those brave souls XXX! They are open at the end of August and close after ballon fiesta. Guaranteed great chili!

Stopped by to pick up some fresh roasted red (after buying about 80lbs of green last month).
Very happy with the quality & flavor of their product.
They take credit cards (via Square), but do charge $ 1 extra for this.

Heather M did a fantastic job covering all of the bases about this place: the hide-​away locale, friendly employees, $ 1 credit transaction fee, and oh-​snap heat these peppers deliver. I consider myself a pretty ruthless spice aficionado, but I settled on the Hot variety, here. $ 15 for a half sack, $ 25 for a biggie.
I love how this industry — which is truly the tierra of our lovely state — still resembles something of a legalized drug cartel/​black market. We buy this stuff on the down-​low and separate it into lil’ baggies when we bring it home. As a populace, we ingest chile on a daily basis, we crave it, the stuff satisfies our insatiable addiction for comfort food and when we’re away from New Mexico our cravings are so overpowering that we totally turn up our noses to the bevy of southwestern-​inspired eateries. For example, I once dined at a restaurant in Portland that offered what it called a «chili relleno», a fried green pepper with monterey jack cheese. I totally got my snob on.
Come to Rosales for some divine Lemitar chiles. (I’ve always thought «Lemitar» sounded like some planet from Battlestar Galactica.) Continue reading for a brief warning on transplant gringo life lessons.
For the first ten-​or-​so years I lived here, I didn’t buy chile. I was a college student, I rarely cooked, I had roommates that stuffed the fridge and freezer with on-​the-​go crap. When I finally got my own apartment, I took great pride in purchasing a full sack of chile that sat in the back seat of my car less than 24 hours. When I brought it into my abode, the pods were covered in mold. So first lesson, don’t do that, transplant gringo. Get ‘em out the bag pronto and freeze ‘em.
I bought another sack, brought it home, opened a beer and spread the harvest on my dining room table. I’d made the (unwise) decision that I would remove the skins and seeds prior to a deep freeze, and that’s when I made the (unwiser) decision to go at this effort without putting on a pair of latex gloves.
For the better part of the following month, my hands literally emanated heat. It was as if had implanted a couple of those shakeable heat packs (skiing/​snowboarding Godsends) directly into my palms. Totally surreal, actually, and kind of cool, but DO NOT DO THIS, gringo. Lesson two, wear gloves when handling chiles.