Well, false fall was nice while it lasted. We had cool temps and rainy days last week, but today will bring us to a week or so of second summer.
However, there is a bright spot-the day is gorgeous, if warm and Hatch Green Chile season is upon us here in Texas. We were actually born and raised in southern New Mexico not many miles from Hatch and then spent 8 years in the Santa Fe area. Roasting green Chile is the smell of September in New Mexico. (So is freshly picked, tree-ripened apples, but that's another story.) But even here in north Central Texas, Hatch chile can be found. A small grocery store nearby was selling cases of big beautiful Hatch green chiles and roasting them today, so we stopped and got one. They are now chilling out in our freezer waiting to be rellenos, enchiladas and green Chile chicken or pork stew! The key is to get it from the roaster to the freezer as quickly as possible, because nothing breeds bacteria faster than lukewarm chile. We don't even peel them before we pack them into freezer bags and into the freezer. They peel better after they've been frozen and start to thaw anyway. If you get a chance, and they are available where you are-getcha some!
The chiles sound yummy. Interesting about the bacteria. Wow. Happy weekend!
ReplyDeleteWe are also in second Summer!
ReplyDeleteA store near us often sells the hatch chilies but I've never bought them.
How do you use yours once frozen?
I am so excited! Did you get yours at HEB or Central Market? We are going to the ranch on Tuesday and will be shopping HEB and hoping they are roasting!
ReplyDeleteAre you in the DFW area? Irving is going to have an HEB here! I am THRILLED!!!!
Happy FALL, my dear Jan!
Wish we had an HEB close by. We got ours at Lowe's Market in Decatur.
ReplyDeleteWow that is so many chilis!
ReplyDelete