You know it's fall in the US state of New Mexico when you smell the green chile peppers roasting.
These scenes are at Wagner's Farm Market in Corrales, NM, but roasting chile operations are a common fall sight anywhere in the state.
Green chile peppers are tumbled over a propane-powered flame for five to ten minutes.
The roasted peppers are put into plastic bags for the customer to take away. The peppers continue cooking in their steam. The roasted flavors are sealed in as well.
Later the chile peppers are skinned. Some are cooked immediately, made into salsa, etc. Others are re-packed and refrigerated or frozen.
Some customers can't wait and Wagner's sells freshly roasted green chile hot.
