I picked up my sack of fresh x-hot green chile off the vine that was shipped in from New Mexico.  This chili can be roasted onsite but I chose to take it home and roast it myself.  I enjoy making chili verde that can be made with vegetables or any meat you desire and it is gluten-free.  I oil the chiles, roast them and them freeze them in 10oz bags.  They come in handy during the year for tamales, garlic chili paste and more.  Green chili is a staple in the south west and when we travel through New Mexico we always like to stop in a hometown restaurant for there authentic chili.  English botanist John Lindley used chile as a medicinal for dyptheria and scarlet fever.