Spicy is as spicy does. The number of times I've eaten spicy peppers is too high to count, but this I know: I. Love. Spicy. Hot. Peppers. When Shishito peppers hit the grocery stores I got a kick out serving them as appetizers and waiting for the 1 pepper to show up and sneak its spicy heat into the mouth of an unsuspecting guest. Most are mild in taste but there's usually always one spicy pepper in the bunch, surprise!
I wonder if one could make a living as a Chili Concierge? Kind of like the ball monitor in grade school - that kid was a bouncy genius who could present you with a ball perfect for your playground event be it bounce, size, texture, grip, inflation amount - genius in his own time. I wonder whatever happened to that kid? Today a Chili Concierge could guide you on your spice journey. A chili to add a little sumpin' sumpin' to hot cocoa, one to warm your soul and kick up a casserole or one that says "say hello to my spicy friend, where's the milk?" This really doesn't have anything to do with Hatch chilies other than it's sort of related to the theme.
Hatch chilies are a staple in my household today and have been since I was old enough to know I loved spicy hot salsa. Back then the reference to Hatch, New Mexico wasn't even in the vernacular. I grew up on Colorado chilies when bushels were harvested and roasting was popular beginning in August. It was always a scramble to find someone who was in the area and who wouldn't mind loading a bushel or two in their trunk for the ride home. A lot of chilies but we never ran out of family who was happy to take some home. My freezer has a healthy supply of the hot ones and portioned just right for a Hatch Green Chili stew or a Hatch Green Chili Cheeseburger. I'll toss 'em into biscuit batter, Mac n' Cheese or fold them into cream cheese for an epic Sunday toasted bagel. Can you say Hatch quesadilla and your mouth not water? I can't.
Anyway, Frieda's has come through more than a few times for me, so it's appropriate to share my love for them. Have no idea about the restaurant so I have no opinion, but if they have Hatch chilies they must be doing at least one thing right. In packages, by the pound or 25, however you roll this is for sure: once that roasted aroma of a Hatch chile crosses your olfactory organ...or you're lucky enough to have tasted one, you'll be hooked for life. read more