I impulse-bought a bag of frozen roast green New Mexico chiles yesterday. I am Australian, living in California, and have never come across this product before, although I am aware of the reputation of Hatch and similar chiles from that region.
I should make some… salsa? Enchiladas? I confess, any time I want Mexican-ish food, I just go to one of the fab taquerias, thick on the ground here in the Bay area. Haven’t experimented much with making it myself, so any help appreciated.
(Which reminds me of a sheltered little white girl I used to work with, who told us she made Mexican food all the time, completely nonplussed at the mention of “cumin” - she’d never heard of it!)