On Thu 18 Aug 2005 06:48:07p, notbob wrote in rec.food.cooking:

> On 2005-08-19, Christine Dabney > wrote:
>
>> Here in NM, I see Asadero used frequently.. Combined with fresh
>> roasted Hatch chiles...mmmmmmmmmm
>
> Funny you should mention Hatch chiles. That's exactly what I'm making
> rellenos with, or so I think.
>
> Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> thought the classic Hatch chile was just a little bigger than a
> jalapeno. These are about the size of an anaheim chile, about 7-8
> inches long and about 2 inches wide at the top and pointy at the
> bottom. I have my doubts if they are authentic Hatch, but they are
> gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> think?
>
> I'll try the asadero.
>
> nb
>

I think we also get the large size you describe here in AZ markets. I've
never seen anything different.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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