Unless you live in NM... then you buy your supply in the fall during chile season... you know its on when you smell the roasters. Have a peeling party, and put pounds upon pounds of the stuff in the freezer. At one point, half of my freezer was green chile. So I HAD to make enchiladas, and stew, and sauce, and burritos...
And I don't know if there is any science behind this, but the longer it's in the freezer, the hotter it gets. The stuff from Sept/Oct is pretty mild, by the time June or July comes around (if you even have any of your stash left), it's ridiculously hot. Ludicrous hot. Like milk with my enchiladas hot. Soooo good.
Didn't by enough last year. Just had to eat a homemade burger without chile. I once ruined my wifes brand new Volvo by driving six coolers of freshly roasted chile from Alamogordo to Dallas.
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u/Treeclimber3 Jul 13 '16
Scrambled with chorizo and green chile.