What a find! My local grocery store had Hatch green chiles for 97 cents a pound. (I just spoke to my sister in the north country and she said they were almost $3 a pound there. )
I bought a few, came home, fired up the grill and started roasting.
(Notice the corn roasting along side it. We had that for dinner!)
I read that if you freeze them in this state, they are more easily peeled after they thaw. As I am running out of time at this point, I think that is where they are going.
What a great night, though. I started the chiminea and stocked it with pinon wood as I had the chiles roasting. I thought I was back in Taos.
What a simple and great way to eat chiles! I love roasting any kind of pepper. I brings out a great richness.
Yeah, and they smelled delicious while they were roasting!