{Green Hatch Chiles, Arriba!}

We (especially David) have spent a lot of time in New Mexico where they put green chiles

on everything, and we've really grown to love the damn things. He jumped at the opportunity

to get a sack full of chiles for a whopping $15 recently. When he got it, he thought, now what?

He gave three-quarters of them away to people at work and brought the rest home to

roast. Then, we prepped them. He washed and grilled, I peeled and deseeded.

The one thing I would do differently next time? Wear gloves. I couldn't believe how on fire

my hands were after handling all these. I mean, for hours. It was ridiculous.

Burning hands and all, I cut them into rajas and put small portions of them into plastic bags

to freeze for later. That wasn't the most ambitious option. Originally, I was thinking Hatch

Stew and other dishes, but that idea never took the form of a real plan. I decided it was

better to get them in the freezer then to let them sit too long and go to waste. D also made

me a really yummy lunch with them :)

Eggs over easy in a whole wheat tortilla with white

cheddar cheese and chilies. Delicioso!

I learned all kinds of cool things about green hatch chiles here, including ways to cook them.

* Hatch chiles aren't a variety but a geographical growing location along the Rio Grande,

northwest of El Paso in the Village of Hatch.

* When the green chiles ripen, they turn red. Green are technically the more desirable.

* The harvesting season for hatch green chiles ones only lasts about six weeks, while red

ones are sold year round. (Thus, creating part of the fascination with green hatch chiles.)

They said the season is from late July through September, and if you get them any earlier

"you've been had".