Harris Teeter supermarket came through again this late summer with a nice supply of fresh Hatch chile peppers from Hatch, NM. R.B. brought home two boxes and thought about going back for the other two.
A rainy humid summer Nashville day is a funny place to roast southwestern chile. Definitely not a dry heat.
Our calls for help were quickly answered by the Friends of Green Chile and Min’s carport went into fast production.
The boxes were labeled “medium hot” but this batch seemed pretty mild. Still, the food service gloves are a good idea. They keep you mindful when reaching to scratch an itch.
The 1961 or 62 Aluminum Charcoal Portable Kitchen (far grill below) owned by Min’s Carlsbad, NM, born parents Max and Mary brings a truly authentic touch to the chile roast.
We whiz up most of the chile so it’s easier to separate a chunk and use in eggs, pico, posole, with brisket….but we save a few strips for chile burgers.
In addition to bags of chile, the Peeling Team deserved a nice reward for their service. Min had her fresh-ground burgers on stand-by in the fridge, ready for the grill as soon as the last few chile were peeled. The Green Chile Burger platter.
And when it’s all over, here’s the result. This and lots of happiness every time the freezer door opens. Freeze them flat, and not in full bags, and you can get a piece whenever and without any effort. Grab a chunk and go.
P.S. Labor Day Monday brunch the next day. Green chile potatoes with eggs, beans, burgers, salsa, and tortillas. And champagne.
