Re: [CH] Hatch chiles
David Cook (zeb@austin.rr.com)
Sat, 8 Sep 2001 06:16:31 -0500
The thing is you'll probably want to get them roasted when you buy them
(assuming you're getting a big bag). Take a cooler along to put them in --
roasted chiles can get awfully messy if the bags they are in leak. Try to
get them cooled down as quickly as possible otherwise they'll just cook too
long. And then don't worry. It was always my experience that the inspectors
don't go looking to hard and besides you can argue that they're not "fresh"
at that point anyway!
So where in Texas are you going?
David "Zeb" Cook
----- Original Message -----
From: "Rich McCormack" <macknet@pacbell.net>
To: "CH List" <chile-heads@globalgarden.com>
Sent: Sunday, September 09, 2001 8:10 AM
Subject: [CH] Hatch chiles
>
> My wife and I will be heading to Texas later this month. On the
> way back to sunny Socal, I figured we'd wander off the main road
> in southern New Mexico and pick up some fresh chiles in Hatch,
> New Mexico. Then it occurred to me, even if the agricultural
> inspectors don't confiscate 'em when we enter Arizona, I have
> no doubt they will when we enter California. I guess we could
> just eat 'em all up before we left NM, but we did want to bring
> some back fresh. What to do...?
>
> --
> Rich McCormack (Poway, CA) macknet@pacbell.net
>
> Who is Rich McCormack? Find out at...
> http://home.pacbell.net/macknet/