Jan 25 2010
Hecho en Hatch
We’re nearing the last of our roasted Hatch green chile batch from last season, down to a single quart.
It’s sad to see the last of the baggies pulled from the freezer, especially when it has been an particularly exceptional year. So tasty, so hot. We prepare it in a pretty simple manner. After peeling and chopping I’ll add some sea salt and pepper, and loads of garlic. A touch of water finishes it off. The seeds are integral to the taste, so they are never optional.
So, so good.
