It's Hatch chili pepper season here in Central Texas. Our local supermarket roasts them on the weekends. These peppers are really tasty, especially roasted. Here is one of the ways I love to use them, a salad dressing for Southwest grilled chicken salad.
Hatch chilli pepper
4 Medium, roast
1 Cup (16 tbs)
1)Scrape of the charred skin from the chilies and remove the seed and finely chop.
2)In a food processor blend the chilies with the Sour cream and salt.