regional: roasted green chiles
It’s roasted green chile season here in the Southwest. The smell is smoky and earthy and Septembery. And maybe more than anything else I pack into the freezer, it’s the green chiles that make me feel like I’ve got a chunk of summer stored away. Also, it was in September, sixteen years ago, that Dan and I exchanged phone numbers at the Steaming Bean coffee shop. (Phone numbers, as in: the numbers we shared with a gazillion roommates). So green chiles also smell a little like love.
I peeled 2 bushels of green chiles (1 mild, 1 medium) last Saturday while Col constructed lego models of our friend Jojo’s flat bed trailer and Rose narrated the stories. (Our friend Jojo has a keen eye for freebies on the side of the road, hence the need for a flat bed trailer, made with found metal and wood scraps of course).
~In this trip, Jojo’s hauling tires, fence posts, river rock, lumber, and several pineapples. This was before he welded a doghouse to the side of his truck, and also before his cargo fell off in Nevada and he was pulled over by 9 policemen who each gave him 9 warnings. Good little storyteller, that Rose~
After the kids went to bed, my hands still tingling from all the capsicum, I made green chile sauce for the freezer.
Green Chile Sauce
* saute 1 cup chopped onions and 4 cloves garlic in oil for 10 minutes
* add a cube or two of bullion (or 1 cup veg/chicken broth), stir.
* add a tbsp of flour to thicken
* add 4-8 cups chopped chiles, cook down for 20 minutes
* add 1/2 cup chopped cilantro
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I’m not sure why I’ve only seen roasted green chiles in the Southwest. Maybe it’s the dry, sunny climate? The hispanic influence?Whatever the reason, they’re at least within the top 20 of 243 reasons why I live here.
What’s your favorite regional food?
* Also, Dan is home! No elk, but he’s home!
* And, free fermentation class is tonight! 6pm – 7:30. Come taste the ginger ale that turned out—oops!—slightly alcoholic. Call Durango Natural Foods for more info.