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Old 10-05-2007, 09:29 PM   #11
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BarbieDawl - good to have you with your information and enthusiasm. Why not share your recipe with this thread if you have time and also in the soups section.
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Old 10-05-2007, 10:49 PM   #12
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Welcome to the forum I have my freezer half full of roasted Hatch green Chili's there great in most every thing except candy and I cce cream.
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Old 10-06-2007, 12:55 AM   #13
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That is awesome! I am glad someone outside of NM can feel a passionate about green chili, and actually use it in everyday cooking, as I am. :bow:
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Old 10-06-2007, 11:14 AM   #14
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Originally Posted by Caine View Post
Google HATCH CHILE and you will find everything you need to know what carazon, jpmcgrew and barbiedawl are talking about.

If you ever eat in a restaurant in New Mexico, and a waitress asks you if you want green or red sauce on anything, be aware that, unique to New Mexico, green sauce is hotter than red.
Both red and green chile can be either mild,medium,hot or extra hot most restuarants will usually have either mild or medium.If you order something like enchiladas or smothered burritos and you want both you tell the waitress I want christmas which means 1/2 green and 1/2 red.My favorite way to order.
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Old 10-06-2007, 11:18 AM   #15
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Originally Posted by BarbieDawl View Post
That is awesome! I am glad someone outside of NM can feel a passionate about green chili, and actually use it in everyday cooking, as I am. :bow:
Colorado is also into green chile especially southern colorado.Pueblo,Co grows alot of green chile as its really hot there in the summer.
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Old 10-06-2007, 12:52 PM   #16
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Welcome to DC, BarbieDawl! I'm sure you will love it here! :)
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