Bought my first Hatch chiles last weekend at the farmer's market. The "medium" I believe were Big Jim's had a nice kick and the milds had good flavor. Not yet quite as meaty as the later ones will be.
Colorado, Pueblo , chiles will be a little late this year. Everyone up north of NM had a cool, wet spring and early summer sounds like. The Colorado grower I talked with said their crop is 2 weeks behind.
The Colorado jalapenos I bought were pretty dang hot and made some great jalapeno smoked sea salt.
Roasting probably won't start up here til very late Aug. You all will get earlier roasting than us I bet.
My garden got pummeled by late night hail back in early July so I'll be buying lots of chiles this year, thankfully our farmer's market has good selection late in summer from Colorado and Hatch.

I'll try to post a pic of my sea salt.
I would like to see what you all are cooking with your chiles. Hopefully I 'll be making lots of green chili and enchiladas this fall. Anybody have a good relleno recipe?

I've been looking for a good hatch chicken chili and relleno recipes. I've tried a few and they fell flat... I'll be watching this post to see if anyone puts up anything interesting.

I'd be interested in trying out your sea salt recipe. Mind sharing?

I just dehydrate some jalapenos or spicy chiles and grind them down very small. I smoke my salt for about 20+ hours then just mix it together. If I use a coarser grind salt I will grind the chiles and salt together.
I have some stainless wire mesh screens I use to smoke the salt on and I have a sticker burner smoker. Pecan wood this time out and I soaked the wood in water so the salt would take more smoky flavor.
First pic is the finished jalapeno salt, second pic is the kosher flake I used this time to make it, third pic is the course Cyprus flake salt I also use on occasion. Later this summer I will make some spicier salt with Mosco chiles and ghost chiles.

On the money. Bet that is great on a good high quality ribeye