Sabot L'ours (sabotlours) wrote,
Sabot L'ours

Green Chile Time!

Every year around this time I make a post about green chile. Maine has its lobster. Vermont has its maple syrup. Maryland has its crab cakes. New Mexico has its green chile. When I first moved here I didn't understand what the hoopla was all about. Sure, it's damn tasty, but what is this fanaticism about buying huge bags of peppers? Finally I took part in the ritual and understood. It's just great to take part in a local tradition of going to your favorite market, buying a 30-35 lb bag of locally grown chiles, having them flame roast them right there on the spot, and then taking them home to preserve them to be used over the next year in tasty recipes.

I can't remember if this was the 3rd or 4th time Kitty and I have done this. We missed last year because we thought we had enough left over from the previous year. Bad decision. You can never have too much New Mexico green chile. We always get medium hot. Of course that means that you can also get a few hot mixed in with a few mild. You can always tell when you get that hot one because your fingers start to tingle as you peel it and the number of *sniff*s start to increase. Some people just take the roasted chile and throw it into bags to freeze. We believe in doing all of the prep work of removing all of the skins, seeds, and stems ahead of time so that when a recipe calls for chiles we just throw in a bag as opposed to then doing all of the prep work. I think we spent close to 4 hours in the kitchen yesterday doing all of the work. We ended up with 59 baggies each containing 5-6oz. That translates into 18-22lbs of chile now in the freezer ready to be added to soups, stews, pizzas, casseroles, etc. as well as being added into sandwiches like my favorite Albuquerque Turkey which has a nice slice of chile, avocado, and red onion. *drools*
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