It’s that time of year! CHILE is roasting everywhere in New Mexico, and ex-pat New Mexicans are roasting chile anywhere they can find it. Even grocery stores in Los Angeles are selling Hatch green. We blistered up a few pounds and ate them on the spot.
Here’s what it looks like now:
Southern New Mexico is known for it’s green chile, but Northern New Mexico is where the best red comes from.
Red and green chile are essentially the same plant, but red is left to ripen, and is then picked and strung into picturesque ristras to dry in the sun. Fresh green is roasted and peeled, dried red is either powdered or pulverized into a sauce. (There just may be an article in the coming Ukulele Magazine were I go on about this, and it just may have a recipe included.)
I can’t wait for the first weekend in November, because that’s when Daniel and I go back to Santa Fe for the The New Uke Culinary Fiesta. First order of business will be to teach everyone how to make red and green chile sauce.
There are still a few spots left for anyone who wants to sign on, and soon we will be announcing opportunities for “locals” to join the fun, including the full-on flamenco show by Miel Amarga (with Daniel on guitar) at El Meson, and a show by The Smoking Jackets at Tiny’s.
If music be the food of love… I think we are in no danger of pining away!