I have some Hatch chilis that I grilled last summer then froze, I use them sparingly so they last till the next season. And agreed - "hot" is a variable quality in those peppers. I'd love to hear more about that recipe you like! A friend in Albuquerque made a green chili stew for me on a visit (it's more like a soup) that may be similar to your dish.

This morning two token pints of tomatoes were processed, and the marinara sauce is under way. When the tomatoes have any insect damage or big cracks they aren't used for canning but they're perfect for sauce. I couldn't get all of it done yesterday (too much overlap in simultaneous projects can lead to mistakes.) In yesterday's list I should have included the batch of the crispy pecans. I have to measure them out in small portions, not just eat out of the jar or I wouldn't stop, they're so addictive.

A series of checkups coming up this month. Insurance covers it, but who knows what costs or coverage will look like in the future with lunatics running the FDA, CDC, and NIH. I'm due for another COVID booster so I'll get it while I can.