Saturday, October 25, 2008

Roasting Peppers

After too many rounds of bad Mexican food in Boise, I declared this the year of Mexican cooking. To that end, I collected and ordered a variety of Mexican chile pepper seeds that are commonly used in Diana Kennedy's cookbook Mexican Regional Cooking: cascabel, guajillo, anaheim, poblano, jalapeno, and pasilla. Most of the peppers I grew are designed to be used after ripening and drying; I planned to use them for a myriad of tasty meals.

This year's first snow and thus first freeze came earlier than expected in Boise, while the plants were loaded with green peppers. I harvested early (early in terms of the ripeness of the fruit, not early according to the calendar--next year I will start my seeds in February instead of March) and was left with massive amounts of green peppers.

Peppers can be frozen, but I opted to roast them on the grill and then freeze them for added flavor.

Poblano peppers roasting on the grill.

Peeling the charred skins from the roasted peppers. Gloves mandatory, and careful not to wipe your, er, eyes.

The finished product.


Jon said...

Don't make the mistake of picking your nose within 12 hours of this task either. Bad I've heard.

Anonymous said...

I can't wait to read the recipes and the posts to come for the year of medican food.

Anonymous said...

I meant to type Mexican food. Ahh.
P.S. I guess that is why they give you the option to Preview your comments.

jer said...

make sure to wash your hands well before the pee pee break, or else you shall feel the BUUURRRRNNNNN!!

you guys should open a taco truck.

jer said...

you might already know this, but right after you take them off of the grill throw them into a paper or plastic bag and let them steam for about 5-10 minutes more and those skins will pop right off.