We’re right in the sweet spot of chile season. We’re a couple of weeks in on Hatch chile roasting; Anaheims, poblanos, jalapenos and serranos are plentiful at the farmers market, and we’re eating chile every way possible. It’s funny though, spicy food isn’t really part of Seattle’s DNA, and yet all the supermarkets only got hot Hatch chiles this year. That didn’t stop me from picking up a case — at 99c a pound, the chiles were about as cheap as I’ve ever seen ’em. So Tuesday was spent over the grill, roasting chiles. In the morning, there was green chile sauce, by lunch a red and green chile pizza and we wrapped up with Hatch Chile Mac and Cheese. All chile, all the time. Luckily, it wasn’t all hot-hot-hot. The folks at Melissa’s Produce were kind enough to ship me a couple of pounds of mediums. I’ve been working on a grilled pork recipe with red chile marinade and originally put it over polenta with fresh corn, but then I thought, why not throw some green chiles in instead? Polenta is a tricky one. Depending on what kind you get, cooking could take 45 minutes, or it could take 10. […]
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