Meaghan: WELCOME INTO THE KITCHEN, EVERYONE.

IT IS HATCH GREEN CHILE SEASON.

BRENDA DUBY, THIS IS HER FAVORITE TIME OF THE YEAR.

IT IS.

I GREW UP OVER THERE, AND IN 25 YEARS I HAVEN'T LIVED.

THERE I HAVE NEVER BEEN WITHOUT IT IN MY FREEZER.

I HAVE LIVED IN CALIFORNIA, INDIANA, TEXAS, AND SO GO BUY IT, TOP IT UP, HEAT IT, PEEL IT, ALL THAT FUN STUFF, PUT IT IN LITTLE SACKS, MAYBE A SNACK-SIZED BAG, STICK IT IN YOUR FREEZER.

Meaghan: AND THEN YOU HAVE IT ALL YEAR LONG.

YOU DO THE PREP WORK ON THE FRONT IT.

I STICK IT IN EVERYTHING I THIS.

IT'S LIKE A CONDIMENT.

SO YOU CAN ADD SOME SUGAR.

I GAVE THE OPTION THE ADD SOME SUGAR THE MAKE IT A LITTLE BIT SWEET, BUT IF YOU WANT IT MORE SAVORY, BECAUSE, YOU KNOW, I LIKE TO USE THIS ON MEATLOAF.

I'LL SHOW YOU ANOTHER WAY THE USE WITH IT SOME DIFFERENT KINDS OF MEAT.

BUT MAYBE YOU DON'T WANT THE SWEET PART OR YOU'RE NOT DOING SUGAR, WHATEVER SOME WE'LL GO THROUGH IT WITHOUT IT.

BUT YOU HAVE THE OPTION TO PUT IT.

AND IT JUST SEEMS LIKE A QUARTER CUP.

NOT MUCH.

Meaghan: WE STARTED WITH A LITTLE OLIVE OIL.

WE DID.

THANK YOU.

THAT'S A CUP OF CHOPPED ONION.

AND WHO CAN FORGET GARLIC? Meaghan: GOT TO HAVE THAT GARLIC.

WE'LL DO TWO TEA CORRESPONDENTS.

IF ANYTHING, INVITE PEOPLE OVER SO YOU CAN SMELL LIKE AN AMAZING COOK.

Meaghan: THEN YOU TEND GREEN CHILI AND IT REALLY SMELLS GOOD.

YES SOME IN A PERFECT WORLD, YOU WOULD HAVE TIME TO FIX THAT ALL UP.

Meaghan: MAKE SURE THOSE ARE KIND OF TRANSLUCENT.

A LITTLE BROWN AND SO FORTH LIKE THAT.

AND THEN WE HAVE THE GREEN CHILI.

I HAVE ABOUT A CUP AND A HALF OF 2 CHOPPED GREEN CHILES.

Meaghan: NOW, IN THE STORE, CAN YOU GET IT ALREADY MADE? YES, SO HEAD TO THE STORE THIS WEEKEND, AND IT'S NOT ALREADY CHOPPED AND PEELED, BUT THEY WILL ROAST IT FOR YOU.

THEY'RE DOING IT OUT FRONT.

THERE IS AN AMAZING SMELL.

I ALWAYS TELL YOU, I'M LIKE A DOG THIS TIME OF YEAR.

I STICK MY HEAD OUT THE WINDOW JUST TO SMELL IT.

GO OVER THERE AND GRAB SO SOME.

YOU HAVE TO TAKE IT HOME AND THIS THAT.

IF THAT'S NOT SOMETHING YOU WANT TO DO, BY ALL MEANS YOU CAN DO A CANNED ONE.

I JUST LOVE THE FRESH ONE.

THIS IS THE TIME OF YEAR TO GET IT.

IT DOES HAVE TO COME OUT AHEAD.

SO THIS IS BALSAMIC VINEGAR.

WE'RE GOING TO ADD ABOUT HALF A CUP IN THERE.

Meaghan: THAT WILL GIVE IT A LITTLE SWEETNESS.

EXACTLY.

AND A LITTLE BIT OF BEER.

Meaghan: AN AMBER BEER I SAW IN YOUR NOTES.

YES.

I LIKE A SHINER IN.

THERE SO WE'LL ONLY USE HALF A CUP.

SO MAYBE MAKE SOMEONE'S DAY AND SHARE YOUR BEER WITH THEM.

MAYBE MAKE YOUR DAY, I DON'T KNOW.

WHATEVER.

WE DON'T JUDGE.

Meaghan: NO, NO, NO.

THEN IS THIS GOING TO COOK DOWN FOR A LONG TIME? IT IS GOING TO COOK DOWN FOR A LONG TIME.

WE DON'T WANT TO FORGET THOSE SPICES SOMELY ADD ABOUT A TEASPOON, TEASPOON AND A HALF OF CUMIN.

Meaghan: THAT FLAVOR.

YEAH, THAT'S THAT MEXICAN FLAVOR THAT WE LIKE.

SO REALLY YOU LET IT COOK FOR ABOUT 45 MINUTES.

WHILE IT'S COOKING, ONCE YOU LET THOSE — I LIKE TO LET EVERYTHING COOK DOWN.

THEN YOU ADD MAYBE A QUARTER CUP TO HALF A CUP OF WATER AND DEGLAZE THE PAN.

YOU WANT THAT CARAMELIZATION.

SO IT DUDS TAKE A LITTLE BIT OF TIME.

BUT IT IS WORTH IT.

Meaghan: WORTH IT.

WE'LL SHOW YOU WHY WHEN WE COME BACK, RIGHT? Y'ALL STICK AROUND.