Last summer my son David was visiting us with his girlfriend Elizabeth. At one point I looked at her and said
“he can be a challenge” but her immediate response was, “he’s worth it.” As parents we all want our children to find that person who loves and accepts them for who they are, and if and when that happens it’s pretty wonderful. A week ago today, my son proposed to Elizabeth and she accepted. Several days later they arrived in Los Angeles along with Elizabeth’s parents Nancy and Larry, and her sister Irene. My daughter Shira also flew in and together our families celebrated this wonderful occasion. We open our home and our hearts to Elizabeth, Nancy, Larry, Irene and Alexander and welcome them to our family.
They flew in from Houston, Texas, where Elizabeth is from, and arrived bearing gifts. Salsas, hot sauce and a bag of fresh Hatch Chiles. I had never seen or heard of a Hatch Chile but I rose to the challenge, did lots of research, and prepared them for Shabbat dinner. I wasn’t sure if they were mild or hot so I decided to prepare them very simply, wanting to taste the chile without it being overwhelmed by other flavors. I charred them on the grill till the skins were blackened, peeled them, and then sprinkled them with sliced green onions, lemon juice, fresh diced tomato and salt and pepper. They were a perfect side to the barbecued chicken but I sat there wondering how they would taste with cheese sprinkled on top or sliced up and mixed into eggs. I guess this is just the beginning. Stay tuned or better yet, if you have any Hatch Chile recipes, please share them.
6 Hatch Chiles
3 Tbsp olive oil
1 large tomato
salt and pepper to taste
Rinse chiles and cook whole on grill till completely charred. Carefully peel skins. Place on platter and sprinkle with thinly sliced scallions. Drizzle with lemon juice, olive oil and a finely diced tomato. Sprinkle with salt and pepper.