proof of concept posted:

gently caress california, gently caress california's sissy spice tolerance, and gently caress you

Nekodoshi posted:

I live in New Mexico man, let me tell you they just got the roasters out this week, and it is glorious. There is a local ice cream shop here that offers candied green chile as a topping.
Look, if ya'll need real green chile from the source, I've got your hookup.

Internetjack posted:

Heard about these for the first time two weeks ago, saw them in the grocery store a couple days ago.

Roasted em, peeled em, diced them, and added to a medley of a couple red and orange peppers for color, some serranos from the garden, and some onions; sauteed everything and then added to some shitakes that had been sauteed separately.

Put it over some thick steaks that had marinated for a day and then broiled crispy on the edges, bloody in the middle.

Was quite yummy. Good flavor on the hatches.

psyopmonkey2 posted:

I like hatches and poblanos.

They are both very good peppers and should always be used in place of boring rear end green bell peppers.

psyopmonkey2 posted:

I doubt you also have a cat named joey.

Please post pictures of your cat joey.

psyopmonkey2 posted: