NEW MEXICAN GREEN CHILES

What is special about August in New Mexico? That's when the chile harvest begins! New Mexico is the largest producer of chile peppers in the US where over 20,000 acres are devoted to the pungent pod. Most of the acreage is in the south central area along the Rio Grande River. Hatch, NM claims to have the best-tasting chiles in the world, and they are mighty tasty!

Some of the main varieties grown in NM are New Mexican No. 6-4, New Mexican Joe Parker, Big Jim, and Chimayo. There are many other varieties such as Sandia, Barker, TAM Jalapeno, Jalapeno, Serrano, R-Naki, Santa Fe Grande, Mexi-Bell, Dixon, Espanola Improved, de Arbol and Pequin. Some are grown in just a small area of the state, particularly the land races such as Chimayo that are grown in Northern NM.

When the chile harvest begins, green chiles are available in many cities in NM and are sold by the bushel or by 20 lb. bags. Many vendors have large gas-fired chile roasters and will roast them for you for a small additional fee. They are commonly seen at Farmers' Markets and set up outside supermarkets, especially on weekends. The wonderful aroma of chiles roasting at the Farmers' Market in Santa Fe is something I will never forget! Unfortunately, I was not able to bring any back home to Mississippi, but I do grow my own, so I did not have to do without.

There are several mail order businesses in New Mexico that ship green chiles anywhere in the country. Most offer them in 20 lb. lots. Here ia a source:

Superbly Southwestern

One of the most popular recipes using long green chiles, such as NM No. 6-4 or NM Joe Parker, is for Chiles Rellenos, or stuffed chiles. The classic recipe uses just egg for the batter, but I much prefer a more pancake-like batter. Here is my recipe:

Judy's Southern-Fried Chiles Rellenos

12 large green chiles (2-3 per person as entree)

1/2 lb. cheese (Co-jack, Monterrey Jack or Pepper Jack cheese) cut in 1/2" x 3" strips

TO PREPARE CHILES:

Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, or place under gas broiler, or in preheated 400 d. oven until charred and blistered. A gas grill may also be used, or just drop them into hot oil in a deep fat fryer or wok until blistered on both sides. Be careful, they will spatter! Place hot chiles in a paper bag or in a covered casserole for 10 minutes to steam. Peel chiles.