I spent the morning on my deck with the barbeque blazing, roasting a bag (40lbs) of HOT Hatch, New Mexico green chilis. It's hard, hot work but worth it. Got them in a large plastic bag sweating now. Later I will peel them, chop some, leave some whole, put them in bags and freeze them.
It's like cutting firewood. It warms you while you are doing it, and then later when you are using it. Yummy. I can't wait for the chili verde, hot burritos, quesadillas, green chili stew, Chili rellenos...I'm starting to drool on my keyboard so I'll quit for now. I hope my Jenny Craig councelor doesn't find out. Jim