Sonja W wrote:Have any of you tried them? What are they like?
I ate a lot of fresh ones when I was down around Las Cruces (and Hatch) working with some farm-labor organizers back in my days on the non-profit circuit in the '90s, Sonja. They're good, but honestly, I'm not so sure it would be easy to distinguish a Hatch pepper from another variety of long, pale-green, medium-hot New Mexico pepper in a "blind tasting." I think the Vidalia analogy is apt, and wish I had thought of it before the NY Times writer did.
