Hatch chiles are plentiful in New Mexico. On the road for a four day vacation, Marilyn Law read about the chile peppers in The Oklahoman.
Dave Cathey, Food Editor, wrote about Labor Day Hatch Chile Festival weekend in Hatch, N.M.
He told about the ultra-spicy, Anaheim-style chiles which have a good flavor and an after burn. They are only available at certain times of the year.
Marilyn saw a hatch chile truck on the side of a street in Taos, New Mexico. We stopped and she bought a bushel. We tried them. They were not hot. Marilyn, Linda James, Pam Smith and I decided they were fakes…kind of like those purses you used to be able to get on the streets of New York City.
Then we went on the search for the real ones. They were everywhere in Taos. They were being roasted in huge roasters by the grocery stores. They came in hot, mild, and extra hot. One store, Cid’s, had bushel baskets filled with the colorful peppers, either fresh or roasted.
The peppers are harvested in late July and August.
Linda overheard a women in Logan, New Mexico, saying that they had roasted 900 pounds over the week-end.
Marilyn has her bushel of peppers (they are starting to turn red) and the rest of us have about a dozen. The fake ones are good and the real ones are good and hot!
We just heard you could pick them up at Homeland.