Although the hatch chile festival’s over, I still have a ton of them in my fridge eagerly anticipating the day they get roasted. Did you check out my other 2 recipes? If not, hope you’ll take a peek!
I did some research, and these are the facts I found out (I love history): The hatch is a relatively young chile, cultivated in New Mexico in 1912, and named after Gen. Edward Hatch who served under Ulysses S. Grant. The California-grown Anaheim is its great grandson. It’s perfect for freezing! Just make sure to roast it first. However, be aware that the longer it’s stored in the freezer, the hotter it gets! Isn’t that fascinating? Maybe I should try freezing them for a whole year .
Well since there’s no way the hubby and I can eat the massive quantity of remaining chiles, I shall def be roasting and freezing them to enjoy them during the “cold” months that are about to follow. Before I do, I’m going to incorporate them into many of my favorite dishes, such as black bean soup. Now, my favorite is the one from Panera! Have you guys ever had it? So so yummy! The spiciness and the thicker consistency make their soup top-notch.