Hatch chilies from New Mexico are a big deal with foodies everywhere. They are only grown in New Mexico, and the harvest season is pretty short. I was amazed when I walked into my local supermarket here in East Tennessee and immediately saw a large display of fresh Hatch chilies. It’s fair to say that most people in our neighborhood aren’t aware of what a prize these chilies are.
There they are, waiting for me to begin the roasting process; with a bit of work, roasting turns them into delicious, mild peppers that are wonderful. Roasting them at home isn’t as fun as watching how they are roasted in the Southwest. In Tucson, people waited all year for the supermarkets to receive Hatch chilies. In the store’s parking lot, they’d roll out a giant metal contraption; it’d a huge metal drum on top and a ferocious propane-fired flame source at the bottom of the frame.
All day, they’d shovel chili into the drum, lighting the burner and turning the drum. Pretty soon, they would have a big pile of fresh, roasted chilies, ready to take home and peel for later use. It was community involvement at its best. Here in Tennessee, I often go for the more straightforward route by using a convection oven. Hopefully, I’ll succeed in creating some truly fantastic cooking condiments. If things turn out well, I might even pick up a couple more bags before they sell out.
Are we there yet? 