Hopefully, everyone's chili heat level agrees with their tastes. I bought my first batch of roasted Hatch chiles last year from a friend, and found out they were the hotter version. And I grow jalapeño and serrano chilies in the summer!
I still have 6 quart bags in my freezer! 🤯
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
So my Charger chiles showed up yesterday. I roasted and froze them today, holding some out for dinner over in SUWYC. I opted for oven roasting since I don't really taste smoke in the Big Jim green chiles I did a few weeks ago.
The Big Jim red chiles were a day behind, and showed up in today's mail. I plan to process them tomorrow.
I have a few questions about them. So far, I've had much more trouble peeling the peppers that have gone to orange or red after roasting them. Will these reds have the same issue? Is there something I can do to make them easier to peel?
Also, a few of the peppers have started going a bit soft. How selective should I be in tossing them or cutting out soft spots?
Steaming is your friend. Put them into a bag as mnavarre suggests or into anything that will promote steaming.
When I get mine directly from the roaster, they will dump all of the original 20 lbs back into the burlap sack and then toss that unceremoniously into a garbage bag. LOL For that amount it works.
If I’m only doing a few pounds at home...I’ll toss ‘em into a covered roaster or Pyrex dish depending on how many I’m doing.
Once they’ve steamed a bit, the skins slide off easier.
As far as the soft spots...
What are you doing with them?
For sauces, soups, stews, chilis and the like, I wouldn’t worry too much about that. They’re most likely gonna get pulverized anyway.,.at least some of them.
Obviously, if the texture/shape is important...like on a burger, then it’s best to use one not so soft. But as part of a sauce, or similar, go for it.
surfdog Perfect timing for this! The peppers are steaming now. There's one bag of ones that are firm and another where I felt they were questionable. I'll freeze separately and use as you suggest. I'm also going to taste one questionable one just to be sure...
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Thought I would share one other way of using chiles, at least here in New Mexico. The chile season brings ristras, with usually red chile or even the smaller chile piquin type. My wife loves having a ristra hanging on the front door and we also have one hanging on the hood vent. I picked this up Friday - many people will also use these for cooking, and go through them fairly quickly. But, ours is decoration only.
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