As hot as you like: Hatch chile peppers add sizzle of the Southwest to everything

By Gretchen McKay, Pittsburgh Post-Gazette

Cooking creates all kinds of wonderful and comforting smells, whether it’s sugar cookies in the oven or a hearty stew on the stovetop. But for me in fall, there’s nothing quite like the smoky-sweet scent of Hatch chiles roasting over an open flame or the grates of a hot grill.

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The aroma is intoxicating, so intense as it wafts through the air that you can almost taste it. And when you actually lay your hands on peppers that have been so blistered by heat that the skin slips off as easily as a too-big pair of mittens? Expect a rush of endorphins.

The seasonal delicacy adds a kick of flavor to so many different dishes — everything from stews and sauces to tamales, burritos, enchiladas and chile rellenos — it’s hard to know where