It’s almost time for Southern California to once again be blanketed with the perfume of roasting green chiles — Hatch chiles, to be specific.
Grown in a small, hot, dry valley in an out-of-the-way corner of southwest New Mexico, Hatch green chiles are becoming a treasured regional ingredient in California, along the lines of Georgia’s Vidalia sweet onion on the East Coast.
Starting Aug. 1, more than 70 chile roastings are scheduled at supermarkets and other locations in Los Angeles, Ventura and Orange counties. They'll continue into September.
Green chiles, which range in temperature from spicy to incendiary, are to New Mexican food what...