It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season. Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red. When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks. Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT. If you haven’t tried roasted red chile, then it’s something you need to try. There’s really nothing like it.