Hatch chili and sausage pizza

J

jmrob93

Guest
I was at a Pizza Inn in New Mexico( Roswell)-- just eating the buffet--in a hurry-- I thought it was bell peppers and sausage-- I was happy to find out otherwise--amazing. Now if i could get someone around here to do that.
 
Pretty much all restaurants in N.M. will have green chile available or items with it. Blake's Lot-a-Burger has green chile as a topping and it is awesome.
 
So its not season yet? Therefore it's still a good ways off for getting dried chilis? Anyone know when to expect the dried chili wreaths?

My wife saw some in NM and I assured her the new ones would be out in Oct soonest.
 
There is no season for dried chiles. There are various valleys in NM that harvest chiles any minute now and the most famous (or best) is Hatch.

These are fresh chiles, not dried. Dried are just, dried. You can get them anytime.
 
Hatch is not the best, just the best known, particularly to Texas. The vast majority of the time, Chimayo has better chile. Hatch is just what NM exports the most of and I think they grow more chles there. The Chimayo goes to the restaurants, stores and local farmer's markets. If you can get some, I suggest you do so. That is what I get when I make my runs up there to bring back to Austin.

The dried ones, or Ristras, as they are called are awesome to keep around. You can keep around dried ones to take the seeds and stems out of, strain and make chili to freeze. I have some thawing right now in the fridge to be cooked tomorrow night.

Hatch is not horrible and the differences are pretty slight if noticeable most years. But Hatch is not the "best" by any means.
 
Because somebody just ruined it you now have to flash your lights four times. If you do not say, "Hay te watcho" when you end the transaction you will be shanked before you leave the lot.
 
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