Monday, September 25, 2006
Nothing beats the smell of roasted green chiles. One of our favorite Autumn traditions is to stop by a roadside stand, pick out a bushel of chiles, and watch as they're flame roasted in an open tumbler. What will it be this year---poblanos? Big Jim's? Hatch's? Medium, hot or extra hot? This year we choose poblanos, with their dark green, thick flesh and medium heat. The ride home in the car with a big batch of chiles, still steaming in their plastic bag, is pure heaven. We divvy up the chilies into small batches of 3-4, put them in sandwich size freezer bags, and fill up half of our freezer! We'll enjoy them for most of a year in all kinds of delicious dishes.
Treat yourself to some Autumn joy---fresh roasted chiles!