On Thu, 18 Aug 2005 20:48:07 -0500, notbob > wrote:

>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?

Sound exactly like the Hatch chiles I see in the stores here in
Albuquerque.
Hatch chiles are a variant of Anaheims, so about the same size, etc. I
think the "terroir" changes their taste, etc. They tend to be a bit
hotter than regular Anaheims..

Do a search on Hatch chiles..

Christine