"Cooking creates all kinds of wonderful and comforting smells, whether it's sugar cookies in the oven or a hearty stew on the stovetop. But for me in fall, there's nothing quite like the smoky-sweet scent of Hatch chiles roasting over an open flame or the grates of a hot grill. The aroma is intoxicating, so intense as it wafts through the air that you can almost taste it."
"The seasonal delicacy adds a kick of flavor to so many different dishes - everything from stews and sauces to tamales, burritos, enchiladas and chile rellenos - it's hard to know where to start. I first encountered the long and skinny green pepper grown in New Mexico's Hatch Valley during a trip to Santa Fe in 2010 for a food writers conference."
Hatch chiles release an intoxicating smoky-sweet aroma when roasted over open flames or hot grates, with charred skin that slips off to reveal buttery, rich flesh. The peppers range from mild to spicy and significantly influence New Mexico cuisine, appearing in stews, sauces, tamales, burritos, enchiladas and chile rellenos. Hatch chiles originate in the Hatch Valley and are celebrated locally; New Mexico designated them the official state vegetable, and in 2023 declared their roasted scent the state's official aroma. Roasting in rotating steel cages quickly chars skins, deepens flavor, and produces a lingering, popcorn-like smell and crackling sound.
Read at Boston Herald
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