Whew. It's 90+ degrees outside and fairly humid.

I just brought back from our local Hispanic-run garden center a half
bushel of Hatch Big Jim (medium heat) roasted chiles. Husband and I
went out to the garage and on a table covered with a sheet of heavy
plastic, we scraped off the skins and seeds. Vaccuum sealed, about 4 or
5 to the bag, I estimate between 65-70 chiles.

It took about 1 1/2 hours and I am sweating up a storm. Tasting a bit
here and there, I'm very glad I didn't go up a level of heat by variety.

We do this every 2 years or so and share with daughter's and son's
families and the occasional neighbor.

Wanted to buy cucumbers for pickling but I'm glad I didn't. It's too
hot to put that big kettle on to boil. Maybe mid-week.

gloria p