A$$ Load of Roasted Chili QVIEW

Discussion in 'Canning & Storage' started by walle, Sep 26, 2010.

  1. walle

    walle Smoking Fanatic OTBS Member

    First off, this post will probably get me a little red *** from my pepper pard, Bassman... sorry bud - last minute decision on my part... still have the pablonos...AND just happens that some of these packages have your name on them.

    Picked and pulled my anaheims today. Days are getting shorter..and I'm just about done with gardening with hunting and all coming up.

    I'm saving out the red anaheims and japs for smoking, drying, and grinding. I'll be bugging you pepper heads for advice on that.

    Here goes - not quite as much as me and Keith had the first picking, but still pretty good.




    oh yeah, Mr. Roaster [​IMG]














    Mr Propane after an afternoon of HIGH BTU!


    My new project




    And my afternoon snack - this batch definitely has more zap than the first.


    Thanks for humoring me, roasted chilies are way up on my list. I enjoy growing them, roasting them, and EATING THEM!

    Tracey

    / message sig
     
    Last edited by a moderator: Sep 26, 2010
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Nice pics of some great looking peppers, I like the roaster too. I also enjoy eating the NM type chiles, i have close to 90 lbs. of fire roasted Sandia in the freezer.

    It;s all good my friend.
     
    Last edited: Sep 26, 2010
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Wow thats a batch of chilies. I'm loving the roaster also. Thanks [​IMG]
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    one of my favorite smells...........nice haul tracey!
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    What the heck do you do with all of those peppers? Thats a ton.
     
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    What do you use for the burner on the roaster.  Those chilis look great.  That is a great smell.  do you peel them after roasting?  Or freeze then peel as needed?
     
  7. walle

    walle Smoking Fanatic OTBS Member

    RB, I EAT'EM!  Pork green chili, chili and eggs, green chili stuffed pork loin, chicken and green chili, chili rellones, green chili in a tortilla... me and the family just like them.


     
    RW - I gotta share this one.  Prior to Bassman helping me, we always roasted, sweated, peeled what we could, then froze.  Along comes Bassman and takes a garden hose to them, and it washes 90% of the skin off, leaving a clean chili that can either go in the bag, or be finished off.  Personal preference I guess - you can clean them now, or later.  With this many... sometimes "later" sounds better!  The water hose trick is a keeper.

    Everyone else, thanks for the comments.  Good year this year.

    Tracey
     

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