Green Chiles Grown in Hatch, New Mexico, U.S.A., Purchased at Albertson’s
Green Chiles are Broiled or Roasted for Use in Burgers, Casseroles and Enchiladas
M-J’s Tip: Fry, bake or roast your chile peppers with ventilation or do It outdoors on the barbecue, because they give off an irritating essence while cooking. And, do not bother peeling them, since the outer skin is delicious when lightly charred. I roast a big batch and freeze the chiles, which saves energy and effort.
From the Harvard T.H. Chan School of Public Health: