[Rushmore Rocks]

Tomatoes are optional. Some like them, some don’t. Actually, I prefer having them. We go through Hatch, NM a couple times a year on our way to “snowbird” in Arizona. Best green chiles in the world. We always stock up on fresh ones and ristras while there.

Now I feel the urge to make chili tomorrow.

[Liz]

GARLIC ONION TORTILLA STACKS

Number one selling appy at Johnny Garlic's --from Guy Fieri's Food cookbook--not difficult, but fridge 12-24 hrs.

METHOD On med, heat ol/oil. Add 4 c small diced red onion; cook/stir 5 min; lightly brown but not overly dark. Add 3 tb sweet butter, 2 tb sugar; cook 20-25 min to caramelize. Cool down in bowl. Add 1/4 c roasted garlic, 5 tb Parm, 1/4 c mayo, 3 tb minced cilantro, ks/p; stir/combine. Cover/chill 4 hours. Reserve 1/3 to make dip.

ASSEMBLY Evenly spread onions on 12-8" flour tortllas. Stack; finish w/ plain tortilla. Saran stack; fridge 12-24 hours to set up.

FINAL Cut into 16 wedges; grill mark each wedge on all sides.

SERVE w/ dipping sauce made from reserved 1/3 filling, 2 tb balsamic.

[Mariner]

"Best green chiles in the world"

This year I'm going to buy 25lbs when they show up in late Aug/Early Sep.

Roast and peel the whole lot, then can in 8-12 oz jelly jars with a dash of salt and a sprig of Cilantro.

I should get a couple of dozen little jars, and I'll use them all.

[HartleyMBaldwin]

Yeah, I just hate slimy stewed tomatoes. We don’t get to Hatch any more, since moving back to Arizona from New Mexico, but I still try to get a sack of green chile every year. As for ristras, I’m lazy and prefer to get ground Chimayo red chile if I can find it.