When I saw this display of Hatch Chiles at Wegmans it seemed like they were the next big thing in vegetables. So I got a bag and then went about roasting, skinning and freezing them.
These chiles get their name from Hatch, New Mexico where they are grown. They have meaty flesh, mild-medium heat and a unique flavor. Now that I have a batch stowed away in the freezer I need to figure out what to do with them.