"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-06-2021, 09:34 PM   #1
Senior Cook
 
Bitser's Avatar
 
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 303
Roasting Green Chile

The market had a box of big, thick-fleshed, mild Anaheim chiles, so I bought a bag to roast on the grill. Once they're well-scorched, they go into a plastic bag to steam, then cool off in the fridge.



Today, I stemmed, cored, seeded, and peeled them, not my favorite job. Once both hands get slimed, I always have to sneeze. But they came out well and are on plastic film in the freezer, for later vacuum-packing. Except for one, that got shredded and will go into a green chile omelette tonight. Mostly, they go into rellenos, so they need to be whole.

I like hot chiles, but my sweetie doesn't care for them, alas.

Next time I hit the market, I'll be on the lookout for poblanos.

__________________

Bitser is offline   Reply With Quote
Old 09-07-2021, 05:32 AM   #2
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 884
I love chiles, although I have to admit I´ve never eaten an Anaheim. Poblano, Guajillo, morita, chilpotle, habanero,serrano, YES!
In popular restaurants in Mexico City, you can ask for a dish of "chiles toreados" - basically, serranos or jalapeños, grilled with a few onions then sprinkled with lime juice.
Preserving them like you did is a great idea. Grilling not only adds a slightly smoky flavour to the chiles, it also seems to intensify the sweetness.
If you ever decide to do the same with hotter peppers (serranos, for example), use gloves to peel. I say that from the painful experience of having processed 2 kgs of rocoto peppers, then spending 3 days with Hunan Hand!
karadekoolaid is offline   Reply With Quote
Old 09-07-2021, 07:20 AM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,004
Quote:
Originally Posted by karadekoolaid View Post
If you ever decide to do the same with hotter peppers (serranos, for example), use gloves to peel. I say that from the painful experience of having processed 2 kgs of rocoto peppers, then spending 3 days with Hunan Hand!
I even put gloves on when I'm peeling Anaheims and poblanos! Occasionally there's a hot one!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-12-2021, 07:05 PM   #4
Senior Cook
 
Bitser's Avatar
 
Join Date: May 2021
Location: Woods Landing, Wyoming
Posts: 303
Got more Anaheim chiles and some poblanos. Came up short on the charcoal, so I finished roasting the chiles in the toaster oven. An even roast makes them easier to peel. Today I peeled, cored, and seeded for a couple hours.



Put the chile on sheet pans in the freezer and when it was firm, vacuum packed it. We're set for a year at least.
__________________

Bitser is offline   Reply With Quote
Old 09-12-2021, 08:48 PM   #5
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,329
Quote:
Originally Posted by Bitser View Post
Put the chile on sheet pans in the freezer and when it was firm, vacuum packed it. We're set for a year at least.
I basically do the same thing
Im still working off my peppers from 2 summers ago ( and they taste great)
I have a bunch from this year

Do to the overload of frozen peppers, this year I made salsa with them ( and the tomatoes and onions) and canned it.
larry_stewart is offline   Reply With Quote
Reply

Tags
roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 02:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.