Sunday, September 26, 2010
Today was ungodly hot. It was hot enough to kill people, literally. I am not made to live in weather like this, where the sun's so fierce the arid hills literally self-combust, as does my mood.
But remarkably, I held it together today...and my sweet husband was the one who volunteered to mind the grill, as we roasted the remaining chiles in our 25-pound box before they turned to mush. The heat radiating off the grill heated his belt buckle so much it burned his stomach. Ouch.
But he was glad to take one for the team. Glad because he knew that a juicy, and spicy chile burger was in his very near future. But first, we had to finish blackening the chiles. Then we wrapped them in plastic to loosen the skins. Finally we peeled them while they were almost cool enough to handle, on our kitchen table that we had protected with several layers of newspapers. Because of the vast quantity of chiles we had it took awhile. A long while. But I'm cautiously optimistic that we shall have enough chiles in our freezer to last us several months, leaving us just enough time without to get really, really hungry for our next batch. After all, absence makes the heart grow fonder, right?
The Perfect Hatch Chile Burger
Making a Hatch Chile burger is a simple and delicious way to use up your fresh chiles.
First roast, skin and peel as many NM chiles (or Anaheim or Poblano chiles) as burgers you want to make. The process is simple. Broil, grill or cook chile over an open flame until the skin is completely charred. Wrap in a cloth or plastic and set aside for a few minutes. Carefully tear off the skin and remove seeds and stem from the chile and set aside. Cook seasoned organic, grass finished ground beef over the grill to desired doneness. Top with roasted chile and pepper jack cheese (if desired). Serve on a toasted bun with sliced avocado and tomatoes...and beer. Lots of beer.