An Inspired Cook

Green chile is a staple here in NM with the harvest beginning in early August.  Around mid September until the first frost, the chiles that are left on the plant will begin to mature and turn the most magnificent color of red.  You might think they are used mainly to string chile ristras that will be dried and eventually ground into chile powder.  This is true, however some of the local farms will pick the red chiles at their peak and roast them just like green chiles.  They tend to have a hint of sweetness but can also taste hotter than the green chiles.  As they mature their outer skin becomes thicker which can make them easier to peel or harder depending on who roasts it.  I’ve had some bad experiences over the years and it’s worth it to find out who is roasting your chile and how much experience they have.  I haven’t had much luck finding recipes using roasted red chiles, however I always wanted to try it with a creamy pasta.  Actually it tasted better than I could have imagined.  The sweet heat from the chiles compliment the creamy cheese sauce which clings to every strand of pasta.  This has become one of our new comfort foods that we can’t get enough of, at least until the chile runs out . . .
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