So this week in the bountiful basket they had a box of hatch green chiles.  I’ve heard about these chiles and that they are highly prized and only available for a limited time period.  One blogger describes them as:

“New Mexico chile peppers are a pure culinary treat.  As much as I love all variety of chiles, those grown in New Mexico put the rest to shame.  Some say it’s the New Mexico soil, some say it’s the climate, and some say it’s simply the soul and legacy of generations upon generations of New Mexicans who have painstakingly labored to make chile peppers the state’s largest agricultural crop.”

She goes on to say:

“Whatever the reason, if you ever get the chance to get your hands on real New Mexico chile peppers — frozen, dried or fresh — buy up a bunch.”

How could I refuse a culinary delight?

I’d heard enough people express similar sentiments that when the chance came to buy a box at a great price (25 lbs for $15),  I decided to give it a shot.  Then Saturday I got my peppers and all of the sudden I was confronted with 25 lbs of peppers.  One thing to read it another to actually have it in your home!

So, what to do with 25lbs of peppers.  The only thing to do roast them and then either freeze or can them.  Here’s how it went.

I started with a big box of peppers!

Then I roasted them until charred.  450 degree for 20 minutes or until charred and bubbly

Then I put the peppers in ziplocs and it steams the skins lose from the peppers

Then the skin comes right off and here’s what the final result was

I look forward to enchiladas, chili rellanos, burgers with chiles, pork chili verde.  If you have any recipes you like send them my way.

Now my hands are burning from removing too many chili skins.  I’m done.  Enjoy your labor day!