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.
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.
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.
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.
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.
