It's Hatch chile season, and chiltepin time too. Anyone up to sharing their most fabulous chile recipes? I start: fry some garlic and chiles de arbol in a bit of oil, while soaking dried big mild chiles in hot water. Put in blender with a few roasted tomatillos for balance. Salt. Makes a very thin dip or marinade. I believe it is from the Mexican region of Michoacan. I love it on meat or tamales. And yours?