Green chile on pizza is fantastic. To be good, it needs to be locally grown and roasted or frozen chile from NM, which I have found as far away as Eugene, OR. You may be aware, but it works like roasted red peppers, but less sweet, hotter and more smokey. It’s enough to make an 8* pizza into a 10.
They’re also known as Hatch peppers, if you’ve seen those. They’re about the size and shape of Anaheims, usually thicker flesh, with a taste more like a poblano.
Green chile on pizza is fantastic. To be good, it needs to be locally grown and roasted or frozen chile from NM, which I have found as far away as Eugene, OR. You may be aware, but it works like roasted red peppers, but less sweet, hotter and more smokey. It’s enough to make an 8* pizza into a 10.
I’ve oven roasted some peppers to remove the skins, but I’m not sure I’ve ever actually had NM peppers though
They’re also known as Hatch peppers, if you’ve seen those. They’re about the size and shape of Anaheims, usually thicker flesh, with a taste more like a poblano.