My foodie friend, Denise Molina, told her father I was from NM. He's a green chile fan.....he asked the following questions:
- how do you roast your green chiles? I roast them 3 different ways depends on mood & weather: Broil, stove top griddle by Lodge (covers 2 burners) or outdoor grill...you want them roasted blistery w/the outer skin separated from the meat. Once you take them off the heat wrap them in a moist kitchen towel & put them in a large ziploc bag or wrap the bundle in suran wrap....this process steams the chilies...makes them easier to peel.
- are the hatch green chilies available only seasonally? Yes..late July thru 1st week of September...I buy 20-30 pounds a year...roast them all & package them 10-12 chilies per freezer ziploc....I use them all year long. By the time the season comes around again I may have 2-4 pkgs left.
- is there a substitute for their off season? You can purchase 'HATCH canned green chiles' all season...they will do but they have a slight citric acid taste. Fiesta & Central Market sell them.
- do you ever grill skirt steak? Yes.
- if so, how do you season? Equal parts mix: Teaspoon chili powder, smoked paprika, garlic powder, cumin, salt, pepper....w/some olive oil rub meat & then w/the season mix...let it sit at least 1 hour to 24 hours.
- do you have a recipe for making roasted green chile salsa? roast: 1 med onion, 3 tomatoes, 4 garlic cloves, 6 green chilies peeled...add all to blender plus 2 cups of water & 1 chicken bouillon plus 1 tsp pepper add salt to your taste if bouillon is not enough.....puree or make it chunky...your preference.