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It’s Hatch Chile time, and that means it’s time to buy a case (10 pounds or 25 pounds) and have them roasted for us, so we can bring them home and cook with them. We’ll use some immediately and save some in the freezer for later weeks and months, so we can enjoy Hatch goodness long after their short August-September season is over.
In fact, this week begins the time of public roastings in Southern California; don’t miss out!
Or we’ll roast the Hatch chiles at home ourselves. You can do this stovetop, as we show here. Or you can roast Hatch on the grill outside, as we show here. Doing it at home is an easy option, especially if you buy less than a case. Either way, we’ll have loads of Hatch to use. Continue Reading…
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Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
