The Hatch Peppers are back.
I'll get down to the nitty gritty of roasting and freezing the 15 pounds I put up each year later but I need to know who's cooking with Hatch Chiles right now?
What restaurants are running Hatch powered dishes on their menus?
Where are you procuring your Hatch Chiles?
They're in abundance at Fiesta for $1.29 and I figure that price will hold steady for a week or so before it drops.
My initial mini batch of 5 pounds I roasted a couple days ago are almost gone. I know there are 4 main types and I reckon I must have gotten the ones called Sandia as they were good and hot.
Word on the chile pepper forums is that this is the spiciest year for Hatch in some time.