Obviously neither of you are from New Mexico! We go through at LEAST two BUSHELS a year! We buy ours locally and during the season they set up roasters (propane fired) and roast them for us. We bag them in plastic bags and they steam on the way home. We then spend the rest of the day vacuum sealing them. Our daughter and her family usually come over from Texas. Sometimes our younger son, too. We always buy enough and have them roasted so we'll have plenty. Unfortunately, we often run out by June or sometimes July, so have to resort to frozen. Can't beat fresh frozen green chili. We use it on EVERYTHING. Motto is: "If it doesn't take green chili, it's not worth eating."
