I was restocking the grub supply this morning when I saw a just-delivered batch of Hatch Green chile. My lips began that slow burn as I stood there huffing the sweet smell of green goodness. I bagged up some select specimens and headed to the register. As I was checking out, the guy in line behind me asked "how do you cook those". Of course my answer was "first you buy a Weber".
Roswell gets the call - after all, a grill named for a New Mexico town is the most appropriate choice for cooking New Mexico chile. 2 1/2 chimneys of KBB getting hot:
A nice load of green chiles. I mixed it up with both hot and mild peppers.
ha
Getting them nice and blistered. Man that smells good:
Steaming in a heavy duty plastic bag for about an hour:
Seeded and skins peeled. My chile prep station. Plan is to divide into 4 bags so I can freeze some.
One bag goes in the fridge, 3 in the freezer:
Green chile cornbread is definitely on the menu this evening. Hash browns with eggs and green chile in the morning. Will likely have to do a couple more batches over the next few weeks. I can't get enough of this stuff.
Winz