At the risk of losing all my locavore credibility, let me just say–Hatch chiles are here! Yippee!
I don’t know what kind of magic is in the air/soil/water in Hatch, New Mexico, but they grow some mighty fine chiles. Some are mild, some are hot, but they have this distinctive flavor, especially when roasted, that is completely addictive. I finished up my last-year’s stash several months ago, and I’ve been having some serious cravings. Finally–relief!
I buy them in bulk during the brief (usually about 2 weeks) time that I can get them around here, roast them on the grill (till they’re nice and charred), pick off the skins, and freeze them whole. Then I can have a little hit of Hatch-y goodness anytime I want.
Usually scrambled with 2 eggs, on a corn tortilla, and topped with a sprinkle of monterey jack.
That, my friends, is the lunch of happiness.
Check your local Whole Foods, but do it soon–they won’t last long. If you don’t live near a Whole Foods, you have my deepest sympathy. Perhaps you should consider moving . . .
(After they’re peeled, lay them out on a parchment-lined baking sheet, not touching each other, and put the sheet in the freezer. When they’re frozen solid, peel them off the parchment and put in a large ziploc. They’ll keep months that way–or until you eat them all.)