- Thread starter
- #68,921
And like it was on cue, voila! Overnight chili roasters appeared in front of most super markets and other place around Albuquerque this week. Hatch green chili came in just a bit early and is a good crop. Roasting is the preferred way to process the chilis as it makes the skin peel off easily whether they're consumed as is or put up in jars or frozen. Folks around here don't just eat them as "Mexican food" but put them on burgers and sandwiches, chop them up salads, make preserves out of them, etc. Articles on how to avoid and treat chili burns will be running in the paper.
A lot of folks roast their own chilis on the stove or grill, but a lot more buy from the big batch roasters.
These look pretty and green here but will look like hell to the uninitiated when they are roasted. But they are beautiful, roasted or unroasted, to those of us who love NM green chili.
This is how they look roasted:
A lot of folks roast their own chilis on the stove or grill, but a lot more buy from the big batch roasters.
These look pretty and green here but will look like hell to the uninitiated when they are roasted. But they are beautiful, roasted or unroasted, to those of us who love NM green chili.
This is how they look roasted:
Last edited: