Green Chili Season in the Southwest!
 

Ummm, ummmm. I can already smell roasting chili's in the late summer air. The green chili harvest is starting to come in, and we'll be smelling them roasting for the next month. The chili's are put in a huge turnstyle with a hot fire beneath them. The chili's are rolled in their wire mesh cage and the flame burns the waxy skin right off them. You take home your bushel of roasted chili's and make fresh green chili stew and chili rellenos and lots of other delights. Any remaining chili's are frozen against the dire months when fresh chili's are unavailable.

If you will be traveling in the Southwest, pick up some fresh roasted green chili's. You won't regret it! :)

yep. they're good! supposed to be a great chile harvest this year, too.

"chili" is a spicy meat/bean stew though.

According to the Mirriam-Webster on-line dictionary:

So we are both correct.

did you know chili peppers are really fruit?

http://blogs.pitch.com/plog/the_more_you_know2.jpg


They're also great on a burger with cheese and bbq sauce.

You must be somewhere other than New Mexico, Sammie--everyone from there spells it "chile," and they get their panties twisted in a bunch if you spell it the other way!

(untwists panties.)

lol @ The More You Know logo, bullitt!

Did you know the human head weighs 8 pounds?

Did you know dogs can't look up?

I loved the smell of the roasting peppers! Need me some more. Today!

There is a little farmer's market up the street from us that roasts fresh Hatch green chilies... yummy

we have chile roasters at every supermarket, including Wal-Mart, here. We send frozen green chile care packages to expats.

I'll bite: they can't? :eek:

I've seen dogs look up. They can't crane their heads like we do, but they can do an aproximation of looking up.

Maybe dogs know about the dangers of birds pooping in your eyeballs. Survival of the fittest and all...

From me, in accordance with that most excellent tome The Whole Chile Pepper Cookbook, chile is the pepper, whatever variety from piquin to green Bell, and chili is the bowl-o'-stewed.

I recently roasted my very first pepper -- an Ortega or something like, the light green large one. Got that thin-plasticky skin right off it over the barbeque coals, blistering it good and then wrapping in wet paper towel to soak and cool, then it peeled right away, easy peasy. You could taste a hint of the roasting, which was way cool.