Our friend Luis recently attended the Hatch Chili Festival in New Mexico, and came home with a bounty of peppers.  Since the weather in Chicago has been gorgeous, he decided to have a bbq featuring chili burgers, and chili chicken burgers.

Luis and his pepper

He warned us of non-Hispanic heritage that the heat of the pepper was in the seeds, and was kind enough to sort through them to make a”mild” version.

Mild on the left, hot on the right

I needed a couple Coronas to help me through the burger, but man was it delicious. The chilies were roasted so it provided a smoky flavor, and HO BOY was there some heat. Even though I chose my chilies from the mild side of the plate they still cleared out my sinuses. We also feasted on local corn, and grilled zucchini.

Luis was kind enough to send us home with a bag of chilies. Now what should I cook with them?