Brian and I continued our annual chile roast tradition this year by roasting an entire box of hot Hatch chiles from the Mesilla Valley in New Mexico.
The roast took about three hours and we followed it up with a delicious meal of hatch chile and cheese quesadillas with guacamole and salsa.
We are looking forward to all of the great meals that will come out of this batch … as well as making our very own hatch chile vodka!
