Instructions: To roast Anaheim or New Mexican-style chiles, roll them around in an iron skillet or comal - no oil - until they are blackened. If you have a gas stove, you can place the chiles directly over the grate and turn them with tongs until they are blackened. Place the chiles in a plastic or paper bag and let them sweat for about 30 minutes. Roast the tomatoes by rolling them around in an iron skillet - no oil - until they are blackened. Let the tomatoes cool on a plate.

Once the chiles have cooled, use the edge of a knife and scrape the charred skin off. With the charred material will come the brittle cellophane-like outer skin of the chile. Cut the stem end off, cut through the side of the chile, open it up flat on the cutting board and clean out the seeds with the knife. Leave the tomatoes as they are, charred skin and all (for extra flavor).

Blend the chiles, tomatoes, onion, garlic and herbs in a blender. Add the vinegar and salt, a little at a time, testing, until the gazpacho has the flavor and consistency (chunky or smooth) that you like.

Chill the gazpacho if you can wait that long, or if you cant, just put it in a bowl, call it a dipping sauce and get out the chips.

This recipe yields 2 to 3 servings.

To tantalize customers, farmer Larry grills chiles right at his farmstand, on a cactus pear burner. In fact, he will even burn Anaheims "to order." "Friends of the Farm (FoFos) love it," Sayle says. "Its got fire; it makes noise; its a little dangerous. But the aroma makes it all safe." The charring gives this dish its characteristic flavor, and it is one of Larrys favorite dishes. You can just as easily char the chiles over your kitchen stove. It makes three servings for normal people, one or maybe two for Larry, Sayle says.

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