It’s time again for New Mexico to be blanketed by the perfume of roasting green chiles.
Hatch green chiles are grown in a small hot dry valley in the southwest corner of New Mexico. Green chile, which ranges in temperature from spicy to incendiary, are to New Mexican food what tomatoes are to Italian food. They are found everywhere in sauces, stews, salsas, and delicious stuffed and fried for chile rellenos.
If you don’t grow your own green chiles from seed, you can try to find them at farmer’s markets or grocery stores. Green chiles are generally sold by the bushel and will be roasted for you outside. They are tumbled in a metal bin over a propane flame until the outer skin is charred. This only takes a few minutes, and the warm chiles are poured in to a bag for you to take home. They must be peeled before using.
Sandia Seed recommends growing your own green chiles. It’s easy and you can harvest each night from your garden, as needed, and have fresh roasted flavor every day!
