Pepper Roasting Day

Most Chile Peppers have a cellophane-like skin on them that is unpleasant to eat and is usually removed by blistering it over high heat and peeling it off – jalapenos are an exception to this and are usually not peeled.  I recently picked my first batch of green and ripe Poblano (called Ancho when dried) and Anaheim peppers and roasted them on my gas grill.  Before roasting, I make a small slit in them with a knife point to allow steam to escape – they actually move around on the grill as this happens.

Here they are on the gas grill and this is not the best place to do them as it cook’s the flesh more than I’d like.  Next time, I plan to remove the flavorizer bars to expose them to the direct flame or used the charcoal grill like Chris over at Nibble Me This.

After blistering, I tossed them into a lidded bowl to steam for about 10 minutes.

Then I peel the skin off – resist the urge to use water to help this process as it will wash away some of the good flavor you’ve just added.

After grilling and peeling, I removed the tops, seeded, and froze the red ones and stuffed the green ones.  For the stuffing, I mixed either my pulled pork BBQ or fried chorizo into my normal ABT cheese recipe:

1 pack of cream cheese

1 cup grated sharp cheddar cheese

2 cloves garlic, minced

1/2 tsp your favorite rub (I used Head Country)

1 tbsp mustard

1 tbsp mayo

Then I froze them for later smoking, grilling, or baking.

I also stuffed some of my Santa Fe chile’s and wrapped some in bacon as ABT’s for smoking in a couple of days.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Turkey Salad

Two years ago: Another Blog Inspired Meal

Larry