More on Green Chilies…(or chiles)

Before you can eat them, they must be roasted. You can do this at home in your oven, but it is a lot of effort and instead most people buy them from some store or enterprise that has a commercial roaster. This is a device that looks sort of like a large, perforated drum into which the chiles are placed. Then the drum rotates slowly over an open flame—in the old days, charcoal or wood, today usually propane.

In recent years, this has become something of a growth industry. At harvest time, in October, many of the local grocery stores will install a roaster right outside their doors, on the walk or even in the parking lot. Thus you cannot go in or out, even on so minor a mission as to pick up that carton of milk or loaf of bread, without being tempted.

What does it smell like? Hard to say, exactly. Pleasant, and decidedly organic, but not familiar. I suppose you could say it has some resemblance to the scent of grilling vegetables, but not a whole lot.

I will say this. It is a strong scent. It carries far. You can't miss it. And I've heard stories (maybe apocryphal, but still amusing) of overeager authorities sniffing what they thought was the bust of all busts, bursting into a backyard or a tailgate party, and finding…startled suburbanites, standing around a roaster, wondering what all the fuss and bother is about.