red or green?

[Warpy]

1. They put green chile into everything but a few desserts here in NM

because food tends to taste rather flat at this altitude without it. It's the same phenomenon that makes airline food taste like cardboard.

I'm quite happy about it, I was a chile head from 'way back. I introduced my Boston friends to it and now have to mail care packages of ground chile to them periodically. They sell hot sauce there but there are a few times you just don't want vinegar and/or garlic in your food.

Roasted, frozen green chile typically comes in one to two pound packages in most stores' freezer sections around here. I imagine they choose the larger amounts to overnight because more of it will stay solidly frozen by the time it gets to the customer.

I'll bookmark this because if I'm ever nuts enough to leave NM, I'll want a supplier.