Green chile roasting stands are generally open from August until November 1. When you first arrive, they'll ask for your preferred heat level and whether you'd like a full or half bushel. For this recipe, a half bushel has always been perfect, but you can certainly get a whole bushel and double the recipe or save those chiles for other uses. Most stands offer fresh garlic for a small fee, and I always take them up on it. They then throw your chiles into a giant cylindrical gas roaster, quickly turn it until the chile skins are black and then transfer them to a large plastic bag, which allows the peppers to sweat and loosen their skins.