Grew up with plenty of Mexican food, but overwhelmingly Tex-Mex.
Moving to Scottsdale at the invitation of my future wife was a revelation.
Chile Verde and green chile stew, wonderful stuff of which dreams are made. I’ve grown tomatillos and peppers ever since.
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Saveur’s/ David Tanis’ article on hatch chili.
Still growing plenty of fresh here:
If anything the recent monsoons have revived them.
I have to say that fresh sliced is just a totally different thing than chopped, seeded, and canned.
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I think I’m going to have to go to raised beds if not hydroponics next year.
I once bought a 30# case of them, ohhhh 20 years ago?? Best mail-order purchase I have ever made. I think I got my husband to fall in love with me when I made him chicken chile verde using the hot ones and when he took a bite, he choked and sputtered, “are you trying to kill me???” It was meant to be.
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