9th Ward Daily Photo: Hatch Chiles
We roasted off a few pounds of Hatch chiles to draw down on over the next few months. We’ll cure a pork belly with them to make our famous Hatch bacon; we’ll puree them and put them in a variety of salsas; we’ll make New Mexico/New Orleans mashups of some of our favorite Louisiana foods like jambalaya and red beans and rice, subbing Hatch for Bells to good effect.