Recipe: blue cornmeal-crusted green chiles
On the way into the house the other day, Jeremy and I paused to admire a salsify puffball in our yard. It’s a weed. People always call them giant dandelions, but they are salsify. I like the weeds that grow in my yard. Sometimes I think people worry so much about things they want, things they don’t have, that they overlook those wonderful, simple gifts that are right under their noses.
My freezer is no different. In the heat of summer, that door opens and closes – a parade of liquids marching in and frozen treats marching out. Every time I have to make room for a new batch of frozens, I engage in the nontrivial task of rearranging the contents of the freezer. Sometimes I’ll delve into the depths of the freezer and unearth (read: rediscover) amazing finds. Delightful little gems… This week?
roasted hatch green chiles
topped, skinned, deseeded
I covet these green chiles. Each October the state of New Mexico goes gangbusters with the chile harvest. Yeah yeah, I’ve seen peppers roasting at farmer’s markets in California and in Colorado, but with the exception of Pagosa Springs, they were roasting Anaheims and Poblanos, NOT Hatch green chiles, and there is a difference. My aunt lives near Santa Fe and scores me several bags each year. I usually break into one bag immediately and then squirrel the rest away. It isn’t until summer when I realize that October is not that far off and I’d better make some headway into these green chiles so I can make room for MORE come autumn.
dredge in blue cornmeal
**Jump for more butter**