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Roasting Peppers

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By Ben Carlson

Smith’s employee Joseph Crocker roasts a 25-pound box of Hatch green chiles for a customer at the White Rock store Monday afternoon. The soil and growing conditions in New Mexico’s Hatch Valley contribute to the flavor of chile grown there. Most of the varieties of chile cultivated in the Hatch Valley have been developed at New Mexico State University over the last 130 years, according to Wikipedia.