I was in the Huguenot Road Fresh Market Thursday and saw they had some Hatch chiles. I bought a couple of pounds and today I roasted them and will peel them, use some tonight, and freeze the rest.
Here they are after being turned once.
They are in a plastic sack now, sweating, and getting ready to be peeled. These are fairly mild chiles. Pity, that.
Red or green?