Chile. Not Chili....

It's that time of year again! Anyone that has lived in New Mexico knows that life revolves around the long Green Chile, especially in and around Hatch, NM. I lived in Las Cruces, MN for a few years as well as El Paso, TX. Fell in love with the food.

So every August, some years before Sturgis, some years after Sturgis, I get three bushels of LGC that the produce manager at a local grocery store gets for in me. They get roasted, then frozen. I normally run out just as July is coming to an end. Wife and I just spent close to 3 hours cleaning and roasting these. I will break them down into quart freezer bags later on. They have to cool first.

Set aside 2 dozen real nice ones. Wife will be making Chile Rellenos tonight. Few of our friends will pop over to sample them!:D

Made a Red Chile sauce and a white cheese sauce to go with the Rellenos. Yum!~

Hey Keystone, Wife/I heading for Santa Fe Sept 6 for
the HD Outwest tour/rally.......save us a few!!!!!
PeteThumbUp

You'll really like the rides around Santa Fe Pete! Wonderful scenery up there.

I've never tried a chile or rellenos.

Might have to get around to doing that.

Ended up with 34 quart bags in the freezer. Should be a great next year food wise!:D

We try to grow them here in NE Oklahoma. Some years are better than others. It is a lot easier if you go ahead and buy a roaster. But if you're[ATTACH=CONFIG]38705[/ATTACH] having fun then by all means have fun!

Good looking stuff Keystone! I like my peppers of all kinds!

[QUOTE=Keystone;381542]It's that time of year again! Anyone that has lived in New Mexico knows that life revolves around the long Green Chile, especially in and around Hatch, NM. I lived in Las Cruces, MN for a few years as well as El Paso, TX. Fell in love with the food.


Set aside 2 dozen real nice ones. Wife will be making Chile Rellenos tonight. Few of our friends will pop over to sample them!:D[/QUOTE]

Wife, Fran, and I are Chile fans also. We get the Hatch chiles when in season. But this year, we were at our Colorado cabin in time for the Pueblo Chiles. As tasty as the Hatch version, but shorter and fatter. Can't find these at your Texas grocery as you can with the Hatch.

I use an old Weber charcoal grill at the cabin and use a chimney to start the coals. Put the chiles on top of the chimney to blacken and then throw them in ice water. Peel the skins off and stuff with Mexican crumbling cheese. Then back on the grill to melt the cheese while the meat and corn grill. Not much better than that.