One of the commonalities of the Chile Farmers is that most of them are multi-generational. Of the ones I know, most are third, fourth and even fifth generation farmers. They went to the university of dirt and plants to learn their craft. Speaking of Chile Peppers, the things they know about growing Chile will not be found in books. They have a degree in plant growth that is simply amazing. Another group of Chile rock stars, so to speak, are at the Fresh Chile Company. They are the master chefs making over forty varieties of that ambrosia in a jar. But before they can do their magic, there are the roasters who during the peak of harvest work overtime getting each batch of Chile roasted exactly right. It is a very complex process.
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