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.

9th Ward Daily Photo via rl reeves jr

9th Ward Daily Photo via rl reeves jr

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