Each year since 1986, we have had the Chili Relleno Fest. A work associate grabs a couple burlap sacks full of fresh Hatch green chilies from his hometown in NM, we choose a weekend, we line up at least four grills and roast chilies for hours. We choose the most choice of the roasted ones and make trays and trays of chili rellanos to be either devoured instantly or bagged up and frozen for excellent work lunches over the next year. These get togethers are much more sedate these days that they were back in the day (it typically was 24 hours roasting, eating, and drinking…two days to recover…hehe).
AZBob Sent from my iPhone > On Aug 3, 2022, at 3:32 PM, Craig via Mercedes <mercedes@okiebenz.com> wrote: > > On Wed, 3 Aug 2022 18:52:34 +0000 "dan penoff.com via Mercedes" > <mercedes@okiebenz.com> wrote: > >> That reminds me - it’s Hatch pepper season! That means when I head back >> west in a couple of weeks the vendors will be roasting them on the side >> of the road. Yum! > > The grocery stores here set up roasters outside their buildings to roast > the peppers customers have just purchased. The smell is one of New > Mexico's fall pleasures. > > > Craig > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
