Tuesday, September 30, 2008

Autumn Means Hatch Green Chile, Part II

After yesterday's post, you might be wondering what I do with the fresh-roasted green chile I buy at the Farmer's Market, especially when I get it home and it looks like this:

Yes, I know. 

It doesn't look too appetizing, but that's only because I've not peeled it yet. You can tell a lot about the chile as you peel it. I like my chile hot enough to make my fingers tingle as I remove the skin, which slides off easily. But if your fingers are on fire and you are coughing from breathing in the chile vapors, this is a sign that your mouth and entire digestive tract will also be ablaze when you consume the chile. WARNING:  DON'T rub your eyes until after you have washed your hands.  

The next photo shows what the chile looks like "naked," or after it has been peeled.    Notice the chile on the right still has seeds in it. Seeds add heat, so I usually remove them. Also, the chile in the middle has already started to ripen, as indicated by the lovely red-orange coloring:

Tomorrow: Ideas for Great Green Chile Dishes!!!


Toxiferous said...

Oh my! Naked chilies! *covers my eyes*

These look really delicious and the recipes in the next post sound extraordinary!

Lottery Girl said...

Thanks for stopping in!