Wednesday, September 21, 2011

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



  1. Wow Larry,
    That's a lot of peppers! Looks delish! I'd love one of those stuffed ones.

  2. MMMMM... I wish I was there for pepper roasting day!! And ABT's... they are my fav!!
    ( the new header picture!!)

  3. Years ago, we'd drive to New Mexico and buy a huge burlap sack full of Hatch Chiles from the first roadside vendor we'd find. It would take me all day to roast them and freeze them. I always did mine in the oven. Now there are large cage roasters all over town and I leave the work to them. That's great advice about not washing the skins off with water. It took me a couple of years to realize I was washing away the flavor. Now my green chili tastes alot better.

  4. You have been busy! I never knew that you could stuff the peppers and then freeze them. Guess I never really thought about it. It is a great idea!

  5. Roasting peppers is quite a production!

  6. pepers are one of the rare veggies taht is NOT bountifull here and only very short time really affordable.Doesn't grow well in the garden either.So in the short time ,whenin seizon I buy bulj and my whole village smells of rosting peppers.
    After that I cover them in newspaper(finaly good use for the bad news).After a while they are easy to peel.I put them in freezing bags in marinade of garlic and good olive oil..and I freeze them till they get used:)

  7. I LOVE stuffed peppers and these look absolutely FAB! Drooling! Great header pic!

  8. Wow Larry, I wish I lived closer- would love to have that many peppers to play with! Looks delish!

  9. I think my favorite part about roasting chiles is when the smell hits the air as they are roasting. I wish they made air fresheners that smell like that!

  10. Gorgeous job on those peppers! Love the stuffing!!!


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