“Some green peppers, like poblanos and Anaheims, have a lot of chili heat when raw — but cooking them reduces it to a pleasant, palatable slow burn. Hatch green chilies, prized in New Mexico, are mildly to medium hot, and just coming into season now. The passion for them has spread to Los Angeles, where large outdoor Hatch chili roasts will be held this month in the parking lots of some Albertsons and Bristol Farms markets. The roasted chilies can be frozen for wintry stews of pork and green chili, or stuffed with cheese, or sliced into rajas to fill a quesadilla or ornament a taco.”
I always love it when the NYTimes discovers a new thing from the Land of Enchantment. Passion for green chile is just now spreading to Los Angeles? What else were you so busy doing for the last 200 years, world?
Also, please use the phrase “ornament a taco” more often. Thx.
