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It's that time of the year already! Gotta tell my local Harris Teeter to buy a case just for me again. The produce clerk is always shocked when I walk off with everything he's got.
At least one of the "Mexican" restaurants in the area do specials with these each year. Quoted as some consider some people's definition of this kind of cuisine here to be questionable.
Every year at this time, I see a post about these hatch chiles. Could someone enlighten me? Should I go camp out in the parking lot and get in line now? What makes these so special?
Every year at this time, I see a post about these hatch chiles. Could someone enlighten me? Should I go camp out in the parking lot and get in line now? What makes these so special?
It's a bit of a cult thing, and I admit to being a full-fledged member. This article explains it well, IMO.
For me, it's the smell of them roasting. It's that they are a necessity to make DH's favorite dish that I cook. It's the flavor that introduced me to 'real' Mexican food. When prepared properly, they provide the perfect level of heat: Initially, Nuanced and not overpowering, building to a heat level that ranges from mild to blazing, depending on the variety.
In Phoenix, I could pick up fresh roasted Anaheims every weekend, Hatch's in season. I threatened to bring them back on the plane from our annual visit back to Phoenix (DH said he wouldn't acknowledge knowing me when they made the entire plane smell heavenly.)
I bless HT for their Annual Hatch Chile Roast. In the 6 years that we've lived here, it's become an annual tradition to buy 10 - 15 pounds and spend HOURS peeling them over several days. Pop two into small snack size plastic baggies and freeze. Hatch and poblano peppers freeze perfectly, better than other types of roasted chiles, IMO.
For me, it's the smell of them roasting. It's that they are a necessity to make DH's favorite dish that I cook. It's the flavor that introduced me to 'real' Mexican food. When prepared properly, they provide the perfect level of heat: Initially, Nuanced and not overpowering, building to a heat level that ranges from mild to blazing, depending on the variety.
In Phoenix, I could pick up fresh roasted Anaheims every weekend, Hatch's in season. I threatened to bring them back on the plane from our annual visit back to Phoenix (DH said he wouldn't acknowledge knowing me when they made the entire plane smell heavenly.)
I bless HT for their Annual Hatch Chile Roast. In the 6 years that we've lived here, it's become an annual tradition to buy 10 - 15 pounds and spend HOURS peeling them over several days. Pop two into small snack size plastic baggies and freeze. Hatch and poblano peppers freeze perfectly, better than other types of roasted chiles, IMO.
Thank you so much! They sound amazing. I’m going to have to get myself over there and try to pick some up!
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