I would have retaken this picture if I'd realized how minimal it looks. These are two twenty-five pound bags of Hatch chilies, grown in the Hatch Valley of New Mexico. They look very much like an Anaheim chile, and come in various heat levels. Their unique flavor comes from the soils and growing climate there, which gives then a richer, sweet flavor than similar items.
Every August there are roasting events in southern California. Truckloads of delectable green goodness arrive, and industrial roasters are set up in market parking lots for those of us who prefer to forgo the effort. Popularity has driven up pricing, and this year freshly roasted twenty-five pound boxes were $35-$50 each, depending on source and location. I wound up paying $40 each, restricted my locations nearby and minimal availability of mild versions for some reason.
I freeze one pound bags by heat level, with a few mixed, and will go through them by this time next year. Some will be used at our annual tamale making party for chile cheese versions. Other uses are stews, slow-roasted meats, baked goods and salsas. Last year I also used some in an ice cream! It wasn't bad, and I'm looking to refine that creation now.
