I sat on a judges’ panel that also included local foodies Guy Bower and Joe Stumpe.
Our job was to choose a winning dish from among several created by a group of food truckers using Johnson’s roasted Hatch green chiles.
It wasn’t easy, but we picked a winner: The Hopping Pita chef Roni Attari’s Hatch green chile hummus served with pita chips coated in Hatch green chile oil.
The dish was spicy and flavorful and fabulous. My second-favorite dish: A peanut butter cookie sandwich filled with chocolate ganache spiked with Hatch green chiles. The amazing Cake Face bakers were responsible for that one.
I took home a bag of the green chiles Johnson’s was roasting on spot and on Sunday night whipped up my own amazing batch of chile verde, using the chiles plus tomatillos and pork. Here’s the recipe I used.
Johnson’s will have the chiles on sale at least through mid-September at all three of its locations: 2707 W. 13th St., 6225 E. Shadybrook and 802 N. Ridge Road. A bag of peppers costs $7.99.