These identify a market season. And just like the arrival of the first tomatoes and the first sweet corn of a season, when they first appear I always indulge.
My favorite way to prepare them is simply to roast, peal and eat. Roasting and pealing is the basis of using peppers in many cuisines, from mild sweet Italian roasted red pepper sauces to the fiery roasted red chili pastes of Thailand. The roasting seems to impart a sweet taste to the pepper, and in the case of a hot pepper reduces the heat.
I remove the tops, cut the chili in half and then remove the center stem and seeds. Grill over a hot fire, skin side down until the skin is blackened and uniformly blistered. Let the chili cool to comfortable touch and then peal the skin, which will remove easily. Then eat.
Alternately you can cook the chili whole and then skin and remove the stem and seeds. There are descriptions of many variations of the roasting process on the web.
- Kim said...
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Regarding chiles, I have a friend who lives in Santa Fe and she says that there are places there where you buy roasted chiles by the bushel - just roasted - and at the time of year when they're doing that (around September I think) the air in town everywhere smells like roasting chiles. ;)
Kim
Regarding chiles, I have a friend who lives in Santa Fe and she says that there are places there where you buy roasted chiles by the bushel - just roasted - and at the time of year when they're doing that (around September I think) the air in town everywhere smells like roasting chiles. ;)
ReplyDeleteKim