Green Chile Goodness

In the Hound household, Fall means chile.  Note the “e” at the end.  I am not talking about Texas, beans, or any sort of brown goop spelled “chili.”  No.  Absolutely not.

I am talking about the green chile, that glorious pepper best grown near the small agricultural town of Hatch, New Mexico, and available for just a few short weeks in September of each year.

We got a bit of a late start on green chile processing this time around, but last Saturday, we wandered over to a roadside stand on South Federal (in Denver) and picked up a bushel of fresh green chiles trucked up from Hatch.  You can have them roasted for no additional charge, but we find that the fire-breathing bingo cage they use for roasting tends to burn through the thinner chiles.  So we took them home raw and fresh.

On Sunday, we roasted about 1/3 of the chiles on the grill and cooked up some green chile mac’n’cheese, green chile cornbread, and green chile stew for dinner with some good friends.  Ok, so other than the green chile theme, this was not a very cohesive menu.  But good times were had by all. 

Last night, we finished the roasting, cleaning and chopping.  The smell of freshly roasted green chiles is one of my favorite things, and we now have several bags of green goodness in the freezer, enough to last through the end of the year. 

Like Thanksgiving and Christmas, there is something wonderful and comforting about these annual rituals.  They mark the passage of time and the changing of seasons, and they cement relationships among family and friends.  It was so delightful spending time in the kitchen with my wife, drinking wine, making a mess, burning our fingers (processing peppers without gloves will make your fingers burn for hours), and chatting about whatever came to mind.  And then we can savor the fruits of our labor for the next several weeks.

I can’t wait to do it again next year.

Published in: on October 5, 2010 at 1:11 pm  Leave a Comment  

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