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I saw a semi trailer full of green coming down Valley yesterday afternoon. Should be good chile and plenty of it this year since the monsoons have come late. And I got me a new freezer.
What's everyone's ritual; how much do you buy, what do you do when you get it home, chop it, blend it, freeze it, or just buy small batches for fresh meals?
About a half a gunnysack. Usually get it at a friends farm and turns into a couple cold ones in the field and a good time. Roast em all on my grill, bag it in sandwich size ziplocks while it's still hot with the skin still on. Separates the skins better that way and they don't stick together so you get out one without unfreezing the whole bag...usually. Try to pick out a bag or two of exceptionally large meaty ones for rellenos.
we are weighting for them to appear in our local grocery store. one of our small chains do roast them just like we used to get them in NM> I expect they will appear in a few weeks and they are only available for a week or two.
I found this website for roasting schedules across the US, and looked at what the roasting dates are for CA Hatch Chiles in California
Some starting tomorrow!
Think I'll roast some of my own, then decide if I want to go big toward the end of the season (Sept 7 seems to be the last roasting date I can find locally) to stock up.
I found this website for roasting schedules across the US, and looked at what the roasting dates are for CA Hatch Chiles in California
Some starting tomorrow!
Think I'll roast some of my own, then decide if I want to go big toward the end of the season (Sept 7 seems to be the last roasting date I can find locally) to stock up.
Thanks, that is just what I needed to know: our local area will be the end of the month: in fact just about 3 more weeks
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