Does this sound like a good idea to anyone?

The write-up on it sounds great and something I would try.

I'll look around for comments first, however.

 
How bizarre. I'm sitting here broiling my 8 Hatch chilies. And the aroma is so

pungent and bitter and mindful of fall days in Albuquerque with those blue, blue skies and pinon scent that Larry walked out of the back room and said "What are you making? It reminds me of something."

What would the wine makers do with the essential oils?? All foods prepared with Hatch chilies carry a distinctive tang to it.

 
I walked by this when I got my chiles at Sprouts - couldn't bring myself to pick up a bottle.

After reading the review, I think I'll go back and see if they still have any left.

 
Hatch chiles come in mild to very hot. I buy ten pounds of mild every year

and now and then, there is a hot one in there. I was told by Raley's grocery store this year that the hot are very hot.

 
I had green chili stew last October in ABQ from freshly roasted "mild" Hatch chilies. It

brought tears to my eyes...and not from nostalgia.

 
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