….there is Lemitar, New Mexico and the Cinco Estrella Chile farm. This past Friday Wouter arrived back in Nashville from Santa Fe with two 30 lb burlap bags – one with Mild Chiles and one with Hot Chiles- ready to be roasted and shared directly from this fertile area of New Mexico famous for Green & Red Chile peppers .
This is how they got roasted…
Sunday morning we fire up the grill – you can roast on a charcoal grill, gas grill, gas stove top or under oven broiler. We like to roast peppers outside on a charcoal grill. The aroma of the fire and the peppers roasting is unlike anything else.
Get everything ready to roast: trays for peppers as they come off the grill; good long tongs; large freezer bags or paper grocery bags (I find the plastic works better although I am trying my best to not use so much “plastic”); gloves to protect your hands when you peel the roasted skins off the peppers; and small freezer bags to store peppers in after peeling.
Allow peppers to cool a few minutes and then pop into freezer bags to “sweat”.
Leave sweating until cooled down. With protective gloves (I use the kitchen dishwashing gloves) one by one carefully remove charred skins. If you like you can discard seeds as well. I don’t do this as I rather like the extra heat and texture.
What peppers we don’t roast go into labeled sacks for giveaway. We have been driving around Nashville leaving sacks of peppers on porches & by kitchen doors of friends who like to cook. We will continue this tomorrow until they are all given away while plump and fresh. These peppers are so delicious and have such an earthy taste that is tasty in soups or stews as well as breakfast eggs. They are hot & mild at the same time with a subtle smokey flavor.