Tuesday, September 01, 2009
MMMMMM Hatch Chile time!
Illustrious Kyle resident Dawn Sanchez preps chiles for her famous pork green chile Sunday evening. I could have eaten that stuff for a week straight. Unfortunately, three families made quick work of it alongside some green chile corn bread, arroz con pollo, spicy fire-roasted salsa, and a rather large pitcher of white sangria. YUM! If there's one thing Central Texans know how to do well, it's eat!
Hatch chiles are unique. Their burn is a bit prickly, slow and luxurious, but not too intense. They have a delicious fresh flavor when roasted, are virtually not spicy at all when de-seeded and de-ribbed, but the heat is just about right to impress but not thrill a pro while still letting the chile-eating novice off the fire-tongue hook.
What an evening! Tons of food, an overcrowded dinner table, a north wind, and just about non-stop laughter.