It's time to stock up on my chile's for the winter. I'm looking for fresh roasted:
Mild, thick flesh hatch chile's for that great find in my homemade green and to put on sandwiches, burgers, etc.
Hot that won't fall apart skinning them to give things a bit of heat.
Poblanos for rellenos
Sandias for heat in cooking.
I usually get my Hatch's at/near Jack n Grill on Federal, but usually selection is limited to different heat levels of the hatch chiles. I'll be buying by the bushel/half bushel if that matters.
Thanks for any tips.
ps- I've always taken the fresh roasted chile's home, skinned them, and then put them in serving size bags in the freezer. Anyone had better luck with anything else(freezing fresh and roasting later, for example?)