Rich Tassey pours Hatch green chile’s into a roaster Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant. This is the 24th year that the restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
This is the 24th year that Gazpacho’s restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
Rich Tassey pours Hatch green chile’s into a roaster Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant. This is the 24th year that the restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
This is the 24th year that Gazpacho’s restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
Damon Archuleta, left, and Jesse Mattice, roast Hatch green chile’s Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant.
Jerry McBride/Durango Herald
Rich Tassey pours Hatch green chile’s into a roaster Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant. This is the 24th year that the restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
This is the 24th year that Gazpacho’s restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
Rich Tassey pours Hatch green chile’s into a roaster Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant. This is the 24th year that the restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
This is the 24th year that Gazpacho’s restaurant has made the annual trip to Hatch, New Mexico, bringing back four tons of the medium hot chiles.
Jerry McBride/Durango Herald
Damon Archuleta, left, and Jesse Mattice, roast Hatch green chile’s Friday during the first of two days of roasting in the parking lot at Gazpacho’s restaurant.
Jerry McBride/Durango Herald
