One of the signature smells around here is that of chilis roasting in every store parking lot. It’s probably like woodfire in some areas, it tells you summer is ending and fall is just around the corner. This week I have to go and get a bushel. I’m down to a couple of pounds left from last year, that just won’t fly.
I buy mine off the tailgate of a farm truck outside of Artesia NM, about 30 miles from here. Last year a bushel was $18 roasted, and they have very hot(Barker), hot(Sandia) and Big Jim, which are milder but very thick fleshed and great for rellenos… Last year’s Big Jims were hotter than the medium Hatch chile being sold down here.
tom, You can get crabs around here 
(I could point you toward several different clubs but I’m not going with)
vert, is that your roaster? if so, how cool is that. Man, I can’t wait to go get some fresh roasted chiles this year. It’s possible that the smell of chiles roasting is equal to the smell of thowing fresh (are ya happy tom?) hops into the whirlpool.
Nah not my roaster, that is a tailgater like corky was talking about :
yes
do they (the tailgaters) mist the chiles with water as they’re roasting them? this seems to be the biggest aid, that and letting the chiles rest for at least a few hours in a sealed bag before you mess with them. I’ve had good and bad batches, even when purchasing from my fav roaster
jay, they put em in sealed zip locks and marinated there until cooled enough to
handle. I just noticed a bit difference between varieties. The Ex=hot thin fleshed
dawgs were tough to clean and hell you would not want a lot of em anyhow they
are some kind of potent. ;D
I let’em cool to room temp in the bag then peel. The trick is to char them quick while the flesh still remains firm. Take too long and they start to lose integrity.
ah…If I had lime I’d be making a batch of the mexican pesto right now (every time i look at this thread I get the urge).
same here.
agreed on all points.
last year one of the workers (from the farm where I buy my roasted chiles) handed me my box of roasted chiles and said, “make sure you let these chiles rest overnight” and then she walked away. that’s the only time I’ve ever heard that thought and I couldn’t get her attention before she walked away. i’m still not sure what to think of her comment
OH man I went and got 4 more gallon baggies of Mild thick fleshed fresh roasted chilies…
then I made some green chili to die for good. The stuff just rules for good eatin. Lots of
scoleville units …just rules. 
I can’t stop eating them! 
It’ll test yer metal!
A buddy came over for our Oktoberfest with a big bowl of chopped green chile. It didn’t get eaten Saturday because there was so much food, but right now some leftover brisket is simmering in the last of it. Brisket fajitas are on the menu. last night I used the last of the smoked chicken for green chile chicken enchiladas. I love this time of year.
