They are back; New Hatch New Mexico Green Chiles. These are the gold standard of the long green chiles. Anaheim chiles are nice but are only a distant cousin of the king of peppers. This time of year supermarkets are receiving their limited allotment of peppers from New Mexico. We always take advantage of this short window of pepper opportunity. Raley’s in Alameda had our peppers and a roaster to toast the skins with fire. It is a good idea to roast the pepper. The skins are fairly thick and the roasting makes for easy skin removal. The roasting also imparts a smoky flavor bringing out the natural sugars. Raley’s advertised a 9:00 am roasting time and we arrived at 850 am.
There were two roasters going full blast when we arrived. The smell of roasting peppers was intoxicating. There were several people already waiting for their peppers. We went into the store to pay for our purchase and the wonderful smell of toasting New Hatch peppers followed us to the cash register. I may have begun to drool anticipating the meals to come. We got our peppers and jumped into the Racing Honda to return home. The car now had a roasted pepper air freshener that we would like to patent. Chile Verde was on the menu tonight.
Our barbeque was stoked and some vegetables and seasoned pork was grilled. The roasted vegetables and peppers were placed in a food processor and pulsed. The meat was chopped. All was placed in a pot and simmered. Green gold was created. This dish is comforting and satisfying. The peppers have s slight kick that leaves your mouth warm with joy. We love Hatch Green Chiles.