RPCookin
Executive Chef
Today was chili roasting/searing day. 25 pounds of Hatch's green chilis , cored, seared and peeled.
Looks good RIck. Do you freeze them after they are prepared?
Looks good RIck. Do you freeze them after they are prepared?
Today was chili roasting/searing day. 25 pounds of Hatch's green chilis , cored, seared and peeled.
I see you process your peppers before roasting. I've only ever seen this on TV and it's always whole peppers being roasted. What's the advantage of roasting cleaned peppers.
I find that they are easier to seed and core when raw. The guys on TV don't generally have to do all of that themselves, and not for 25 pounds at once.
It took my wife and I about 5 hours to clean, roast/sear and peel them.
Wow, Beth! That's incredible!
Can you share your recipe for green chile sauce? I've been using Rick Bayless' simmered salsa verde recipe, but it's really time-consuming.
Thanks, Beth! That sounds great.
Look at all those chiles! You moved to NM from Ohio, right? Have you always been a chilehead?