Green Chile (roasted)

Today I’m going to roast some green chiles from my Anaheim plant.  You can freeze the roasted chiles for future use if you don’t have a need for them right away.  We’re having them with dinner tomorrow night and I can’t wait!

A photo of my lovely Anaheim Chile Pepper plant.

It’s a mild variety of the cultivar ‘New Mexico No. 9’ .. meaning it’s kind of like a cousin to the Chile varieties from Hatch, New Mexico (widely known as “The Chile capital of the world” by the way!).

Anaheim peppers are commonly grown outside of New Mexico unlike the Hatch varieties that come specifically from the town of Hatch.  In the late 1800’s a farmer brought the Anaheim seed from NM to CA… so there’s the name derivative. 

ANYWAY… enough history for one day, let’s look at my cute daughter instead!

What a cute little girl collecting our bounty! ❤

Hi Mom!

I guess tomatoes wanted to be in the picture too, although this post doesn’t include cooking tomatoes.  We all know tomatoes are attention seekers.

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child

Preheat your oven to it’s broiler setting.  Rinse the chiles with water and pat dry.  Line a cookie sheet with foil and place the chiles on top.

Aren’t these beautiful?  Not for long……..

They’ve been roasting under the broiler for probably 5-7 minutes.  Using tongs, I turned them twice to make sure I charred all sides of the pepper.

The broiling process shouldn’t take longer than 20 minutes total.  Don’t over do it or you’ll end up with mush.  What I mean is:  Stand by your oven peeking through the window the whole time. 🙂

Now I’m going to place them under a plastic cover so they can “steam.”  Steam them for 20-25 minutes.  We’re almost done by the way…

After scouring the internet for information, I learned that a lot of people put them in a ziploc bag.  Either method you choose, steaming will ensure the skins peel off with ease.

Here they are after 20 minutes of steaming.

Ugh.  I’m out of gloves.  Son of a gun!!  I guess I’m stuck with spicy fingers today.

The skins peel right off, but if you find a tough spot, gently scrape it with a knife instead.

Unless you enjoy eating burnt paper, toss this mess.

Cut down the center and scrape out the loose ribs and all of the seeds.

That’s it!  I’m done!

If you’re at the grocery store grab a pound of these babies and give it a try!  I hope you enjoyed my tutorial. 🙂

SO PRETTY^^ 🙂 ❤