Friday, September 15, 2006

Green Chiles

Santa Fe, NM- We bought two bags (the size of garbage bags) of New Mexican green chiles grown in Hatch, New Mexico. Purchased in burlap sacks, they are then dumped into appropriately sized turning roasters stationed in the parking lot or wherever one buys the chile. The skin of the chiles becomes black and blistered, and the smell is smoky, powerful, a sign of fall in New Mexico. It gets in the blood. The steaming chiles are then corralled into plastic bags to be taken home for further preparation. The chiles are roasted and left to steam some so that the skin can be removed (it is not easily digestible) and so the flavor of the chile is enhanced and the texture useful. Once in the kitchen, (wearing gloves) the skins are peeled off and all the seeds and some veins removed. We then bagged and froze all thirty pounds. (about seven hours). The chile can then be easily transported, defrosted and used in sauces, stews, quiches, breads, on cheeseburgers, sandwiches, eggs, fries, tamales, enchiladas, and honestly anything and everything else.

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