Pueblo Farmers Celebrate Prime Chile Pepper Roasting Season
PUEBLO, Colo. – With temperatures on the rise in southern Colorado, farmers are rejoicing as the chile pepper roasting season reaches its peak. As the highly anticipated Pueblo Chile and Frijoles Festival approaches at the end of September, farmers are eagerly roasting their bountiful crops.
Despite experiencing slow growth due to wet weather, Pueblo farmers at Musso Farms are now witnessing their chile peppers coming in hot. The Pueblo chile pepper, known for its distinct flavor, intense heat, and meaty texture, enjoys a well-deserved reputation throughout Colorado.
“The Pueblo chile has the best flavor, and it’s just that distinct taste that it carries,” said Rocky Musso, a fifth-generation farmer at Musso Farms. “Its heat level is absolutely perfect for those who like it hot.”
To ensure that the love for Colorado chiles remains strong, Musso Farms is working diligently to satisfy the demand within the state. “The chile is hot this year, and we are just excited to get going,” added Rocky with enthusiasm.
Rocky explained that chile peppers thrive in hot and dry weather, which unfortunately had been lacking in southern Colorado over the past couple of months. However, with the current hot temperatures expected to persist, this news couldn’t be better for his crop. “With the wetter spring, it might have slowed them down a little bit, and there were a couple of storms that could’ve also had some impact, but as of right now, everything is looking great,” assured Rocky. “We are back on track.”
This is fantastic news not only for the farmers but also for devoted chile pepper fans. “They [chile peppers] have just the perfect amount of sweetness, they have the perfect amount of heat, so they are not super, super hot, and they go with everything,” expressed Cimberley Moore-Devenyns, a delighted Pueblo resident. “I mean from eggs to green chile sandwiches.”
Billy Burk, another Pueblo resident, couldn’t agree more. “They are just so good. We put them in lots of our main dishes. It’s pretty much a staple,” he added.
According to the chile pepper farmers, achieving the perfect roast is key to keeping the peppers flavorful and long-lasting. A well-roasted batch can be stored in the freezer for months, ensuring a continuous supply for avid chile lovers.
While some customers only purchase a few chile peppers, others opt for an entire bushel. “Maybe some people want to sit down with a whole bushel and eat it; you got a big family. But as far as the majority, they will come out and get a bushel so that way they can have it throughout the season until next year,” explained Rocky.
Moore-Devenyns emphasized the family-oriented nature of the Pueblo chile pepper community and the affordability of the produce. “You’ve really got to come out here. They are, like I said, just so family-oriented, and it’s affordable. You know nobody should go without food, and they make it so that anybody can try the fresh produce,” she added.
Rocky claimed that the cream of this year’s chile pepper crop will be available in early September. However, they are already handpicking and roasting the peppers as quickly as they are being sold.
For those eager to witness the fruits of this year’s chile harvest, the Chile and Frijoles Festival will be the perfect opportunity. Mark your calendars and prepare your taste buds for this exciting event.
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