So this week, Hatch Green Chiles have finally arrived from New Mexico!

Roast ‘em on the grill and put in Abuelita’s tortillas with some cheese. Oh yeah, that’s what I’m talking about. (I have a total addiction to Abuelita’s tortillas. Whenever they're sampling them in the stores, I'll hang out by the cart trying them all like I don't have several packages in my fridge already. Abuelita's. Yum yum yum.)

Or make your own chile verde.

Or stuff ‘em for chiles relleno.

(It’s 10 lbs. for $10 right now, so I’m trying to make it work for you.)

Yes, this is a wine blog, but a big part of enjoying wine is finding the good stuff to have with it, right?

The obvious solution is to suggest a slightly sweet wine (an off-dry Riesling like Jekel, for instance) to offset the spice of the peppers.

But I always like these with a zippy and crisp Sauvignon Blanc. And then depending on what you did with your peppers, maybe a Cab with slightly vegetal (think bell pepper) or even a Spanish tempranillo can pair well.

Or you could partner one of this month’s sale Zins with a heartier chile-based recipe, like our Queso Fundido. (That recipe calls for the canned chiles, but you could easily substitute some fresh strips in there for extra yum.)