Roasted Green Chiles
If you can put my Anglo last name out of your mind for a minute (it’s complicated), I descend from a long line of Spanish colonists that settled in New Mexico and intermixed with the local Native Americans.
There’s some fascinating heritage there that could fill books (and it has), but the reason for my telling you about it right now is because I spent some time today bagging up these:
Those familiar with New Mexico may know about the famous Hatch Chiles. At least in Southern California, they’ve come in vogue over the past few years and they pop up in local supermarket parking lots every summer where vendors roast them.
Our family used to have relatives bring them on visits, so it’s nice that we can get them locally now. I have many fond memories of my grandmother and aunt making green chile turkey stew with Thanksgiving leftovers.
If you’ve never tried them I recommend checking your local market. You can always order them online. If you’re not a fan of spicy foods, the mild peppers are almost as good as the hot. Almost.