The two chile plants were big enough that the restaurant staffer carried one in each hand. He hung the plants upside down, each on a hook on the restaurant wall. Dirt clung to the roots. The chiles, each about six inches long and a pure red, were slightly shriveled. A very New Mexican image, except that the restaurant, Rafele, is in Greenwich Village in New York City. An owner of the restaurant grew the chiles on a farm upstate, I was told.
Roasting and processing chile is another fall image, but one not seen so much outside the state.
Since 1997 University of New Mexico alumni chapter members have gathered for group chile processing by the ton.
I can’t imagine a ton of green chile. My images stop at a bag or two or the bushel we’ve done the past few years. My daughter’s 2016 chile image was the ten pounds that arrived in New Hampshire as a birthday present the night before she, husband and baby were set to fly to Albuquerque. But there were the chiles and process they did.
UNM’s Washington, D.C., alumni group processed two tons of chile last year, says the alumni office. Maybe they were the bureaucrats who have fled Santa Fe for Washington the past 15 or 20 years as state government competence has eroded.
Six other chapters gathered processing crews. Total production was six tons.