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Old 09-16-2008, 06:00 AM   #1
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A big bag of chili peppers

A friend from Nebraska brought me some peppers over the weekend and I think I've got the different types right.

Correct me if I'm wrong. There's Hungarian, Habaneros, Anaheim, and Green Chile.

Will share a few with next door neighbors, use some, dehydrate a few, and try to roast and freeze some. Gotta "do a google" on how to roast them....never tried that before.

Looks like roasting them on the grill works for me. I'll try it.

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Old 09-16-2008, 07:27 AM   #2
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to roast them jsut hit them up on a flame/burner until the outside is charred. keep turning it.

put in a bowl and cover with plastic wrap for 5 minutes. pull of charred skin. and bam!!!

roasted peppers
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Old 09-16-2008, 07:29 AM   #3
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I roast them in the oven - it's a lot easier when you have a lot of them. Turn on the broiler. Remove the stems, seed them if you want, cut them in half, and put them, cut side down, on a cookie sheet. Put under the broiler for 8 minutes, remove peppers to a bowl, cover with plastic wrap and let steam; I usually leave them for 15 minutes. Then peel. You can use them as is, or freeze for later. HTH.
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Old 09-16-2008, 07:37 AM   #4
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I never tried it that way GG. I think ill try that next time
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Old 09-16-2008, 10:15 AM   #5
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You can throw them on the grill to roast em.
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Old 09-16-2008, 03:52 PM   #6
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The Hungarian Wax, Mexican Greens, & Anaheims are perfect for roasting, but I'd leave the Habaneros as is. Roasting doesn't do anything to improve their incendiary heat & fruity flavor, plus it's not only a real pain (figuratively & literally) to peel them. If I were you I'd just enjoy them in an incendiary salsa &/or some good Caribbean recipes.

Oh, & when roasting & then steaming the others prior to peeling them - keep you face away from the steam!!!! The fumes + your eyeballs & sinuses aren't a fun match.
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Old 09-17-2008, 05:10 AM   #7
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Thanks for the help and suggestions.

I tried roasting peppers last night for the first time. I was grilling chicken the other side of the grill so while waiting for the chicken I thru some Chile peppers on the other side.


I hope I did this right. I turned them so the skin would blacken on all sides. I didn't remove the seeds before I started and I'm thinking maybe I should have. Always next time.

When they were black I placed them on a plate inside a lg zip lock bag and let them steam until they cooled down, removed the skins and froze them.
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