Hot New Mexico Chiles
Aug 27th, 2009, 12:54 PM
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Hot New Mexico Chiles
I read this great article and it made me want to visit New Mexico. Any thoughts? Are there really chile vendors on every corner?
http://www.zesterdaily.com/index.php...try&Itemid=153
http://www.zesterdaily.com/index.php...try&Itemid=153
Aug 28th, 2009, 04:18 PM
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Yes, there are vendors everywhere during harvest. The chile roasters permeate the air and makes my mouth water! I usually get mine at Jackalopes on the way out of town. Some are loyal to the specific farm family but I don't know the difference yet.
ElendilPickle, I am on my last few bags, too. Hopefully, they will still be roasting in a couple of weeks. What do you think?
ElendilPickle, I am on my last few bags, too. Hopefully, they will still be roasting in a couple of weeks. What do you think?
Aug 28th, 2009, 06:54 PM
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I *think* the chile crop was good this year, so hopefully you'll be in luck.
I have a date with Wagner's Farm Tuesday.
Time to get a bushel of chile roasted and pick up some tomatoes - salsa, here I come!
Lee Ann
I have a date with Wagner's Farm Tuesday.
Time to get a bushel of chile roasted and pick up some tomatoes - salsa, here I come!Lee Ann
Aug 31st, 2009, 07:19 AM
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ElendilPickle - what is the best chile to use for Chile Relleno's? Most seem to use the green poblano I think. But they are often tough and not as flavorful. Any suggestions or substitutes.
I've also found that chile's have differing names which I find confusing.
I've also found that chile's have differing names which I find confusing.
Aug 31st, 2009, 02:47 PM
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nanabee, it's true confesson time...I have never successfully made a chile relleno. 
Instead I make a chile relleno casserole - chopped chile, eggs, milk, flour, etc. I can find the recipe if you like.
I think most places around here use Anaheims, which shouldn't be tough if they've been roasted and peeled.
Instead I make a chile relleno casserole - chopped chile, eggs, milk, flour, etc. I can find the recipe if you like.I think most places around here use Anaheims, which shouldn't be tough if they've been roasted and peeled.
Aug 31st, 2009, 03:42 PM
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well, maybe not on EVERY corner, but you CAN smell it all over town. ask them to let you taste before buying, "hot" is such a subjective term. we buy a sack of mild and a sack of medium and mix them to freeze, but they need to be roasted separately, since they are different chiles and different sizes - and burnt chile is just plain bad!
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