It's always a treat when we decide to order fresh green chiles from Hatch, NM. Hatch is to green chile as Vidalia is to onion. They are harvested in late August and shipped practically fresh from the field second day air. The process goes like this: We wash them to get rid of any dirt that may be left on them and then roast them on the grill until they turn nearly black. From the grill they go into a paper bag for further steaming. We peel and seed them by running each pepper under running water and then each batch is put into a quart freezer bag for freezing. All those chiles in the picture only made five quarts of green chile! We can't wait to make green chile enchiladas for all our chili-loving children.
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