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Roastings take place in backyards, kitchens and supermarket parking lots, but they especially appear at pop-up roadside stands, where farmers lug out industrial-sized cylindrical roasters that roar like a jet engine, charring a 25-pound bag in about five minutes. Most of these stands sell the Hatch chile, a fat, fleshy, long green pepper grown in the valleys of southern New Mexico and named after a tiny village that calls itself the Chile Capital of the World.
Pueblo Chiles are on display and for sale at the Di Tomaso Farms tent at the 2016 Chile and Frijoles Festival.
Andy Cross/Denver Post/Getty Images
